To make the simple syrup: Combine 2 cups sugar with 1 1/2 cups water. Boil for 10 minutes, then add a squeeze of lemon juice and 1 tablespoon orange blossom water. Set aside when done.

In a pot over medium heat, combine the water, sweetened condensed milk, powdered milk, cornstarch, sugar, and vanilla. Stir until the mixture is well blended.

When the mixture thickens, remove the pot from the heat.

Meanwhile, arrange the toasted bread in a Pyrex or any square or round baking dish. Pour the warm (hot) syrup over the bread, reserving some syrup. Place the dish in the fridge to cool. Once cooled, pour the thickened milk mixture over the bread, making sure the bread pieces stay in place.

Sprinkle the roughly ground pistachios and a little shredded coconut on top, then refrigerate until slightly chilled.

After chilling, cut the dessert into even pieces. You can pour the reserved syrup over each serving or directly over the whole dish.

Tips: When adding the cornstarch, make sure the mixture is cold to prevent lumps. You can substitute vanilla with mastic, and sweetened condensed milk with sweetened cream.