Cut the phyllo dough into small squares, then brush well with melted butter. Bake in a preheated oven until golden and crisp.

Sweeten the milk with sugar, then heat it on the stove, stirring until it comes to a boil. Add the vanilla extract, stir, and remove from heat.

Place the toasted phyllo in a baking dish or oven-safe casserole. Add the shredded coconut, mixed nuts, and raisins, then pour the hot milk over the top. Spread whipped cream over the surface.

Bake in a hot oven at high temperature until the top is golden brown and the dessert is set. Serve warm.