Heated the cream (but not boil) and its melting white chocolate. Leave 4-5 hours in the refrigerator to cool. Then cream. fresh milk, the butter and sugar put in a saucepan on the stove. Separately, beat egg yolks with the corn starch and 3-4 tbsp of milk to make a slurry. Pour in boiling milk and stir to thicken. Add the coconut and leave to cool completely. Mix the cream with the milk cream (if rarely add packet gelatin prepared in the usual way). In a baking dish put 1 optional base syrup with sugar or sweetened milk or compote. I syrup in sweetened milk. Mazhem with cream. Top it with another base and thus to run out of products. Top base is not syrupy. We prepare chocolate glaze, as put in a water bath milk chocolate, cream and the butter. As melt, pour the base and leave in the fridge for 3-4 hours to set. Top decorate optional.