Cook the pudding with milk. In a separate bowl, crumble up the ETİ Cicibebe and ETİ Cocoa Petite Beurre cookies. Pour the cooked pudding on top of the crumbled cookies and mix until it obtains the consistency of cake. Spread aluminum foil in a deep dish and pour the cake batter in. After the cake cools, put it in the freezer until it gets hard. Take the cake out of the freezer, turn it upside down on a flat plate and decorate the top with coconut.