To prepare coconut caramel filling, cook the sugar in a pan over medium-high heat until amber colour. Add in butter and whisk until melted.

Remove the pan from the heat. Pour in the IDEAL® Full Cream Evaporated Milk gradually while whisking, until the milk is completely incorporated.

Return to heat and mix the caramel with grated coconut until well-combined and slightly dry. Set aside to cool.

To prepare crepe, place all the ingredients in a bowl except for food colouring and whisk until smooth. Split the batter into 3 parts for food colouring.

Heat up a greased pan. Pour 1 ladle of batter into the pan while swirling the pan to spread the batter into a thin crepe.

Place 2 tbsp of the coconut caramel filling in the centre of the crepe and fold the 4 sides to make it into a small square parcel. Continue the process for all the other colour crepe until the filling is finished.