To prepare the filling, boil over medium heat the condensed milk, vanilla extract, reserving 3 tablespoons of evaporated milk to dissolve the cornstarch.

In another bowl dissolve the cornstarch in the three tablespoons of evaporated milk and then add it to the boiling mixture. Stir constantly to mix well. About 10 minutes.

Remove from the heat, quickly add the cream and stir again.

In an 8 x 8 inches ovenproof pan put a layer of crackers and a layer of cream alternately. Repeat the process ending with a layer of cream. Refrigerate for 5 hours or until desired consistency.

For the frosting, remove the lid of the can of coconut milk, Using a spoon carefully remove the layer of thick coconut cream that has spread to the top of the can, and transfer to a bowl. (Do not use the coconut water that has settled to the bottom of the can.)

Whisk the coconut cream on medium speed for about 4 minutes, or until the cream forms soft peaks. Add the sugar and beat until incorporated.Spread on top of the dessert and garnish with grated coconut and chocolate eggs.