1/2 cup granulated sugar
1/2 cup cornstarch
1 cup of coconut milk
2 cups of milk
1 tbsp butter or margarine
1/4 tsp ground nutmeg
2 eggs, well beaten
3/4 cup dry fined bread crumbs
vegetable oil for frying
Dissolve cornstarch in coconut milk, milk and sugar in saucepan. Heat to boil over medium heat, add nutmeg, stirring constantly; boil and stir 1 minute.
Remove from heat; stir in butter. Spread evenly in ungreased 8 inch square baking dish. Refrigerate uncovered until firm, at least 3 hours or overnight.
Heat 1 to 1 1/2 inches of oil to 360 F.
Cut custard into 2 inch cubes with wet knife. Dip custard into eggs; coat with bread crumbs.
Fry 2 to 3 squares at a time until light brown, 1 to 2 minutes; drain.
Sprinkle with confectioners' sugar, if desired.