In the morning, gently strain the water out.
Grate the coconuts and extract thick and thin milk about one and a half litres.
Blend the drained flour along with the sugar and coconut milk and stir it well.
Keep on low fire and keep stirring till it thickens.
Add the butter and when the mixture starts to leave the sides of the pan, pour it into a greased stainless steel flat dish.
Decorate with chopped nuts.