Do the preps:

1. Preheat the oven to 400 F and toast the pieces of bread till crisp and brown, approximately 20-25 minutes. Also put the ingredients for garnish in a baking dish and bake for 5-10 minutes till the coconut turns brown. Keep both aside to cool.
2. In parallel, put the ingredients for the milk base in a pan and bring to boil. Stir occasionally and cook till the milk begins to thicken and becomes half the initial volume. Approximately 25-30 minutes.
3. Heat the water and sugar in another pan and cook till the syrup gets a viscous consistency, enough to soak the pieces of bread.

Put it together:

1. Fill ½ a shot glass with the milk base.
2. Dip the pieces of bread in the sugar syrup for 2-3 minutes.
3. Put 3-4 pieces on a bamboo skewer, pour some of the remaining milk base on the bread and insert into the shot glass such that half the pieces of bread are dipped in the milk base.
4. Sprinkle with a bit of garnish and chill for 1-2 hours before serving.