In a large saucepan, combine the whole milk, panela (or brown sugar), cloves, and cinnamon sticks. Heat over medium heat, stirring until the panela dissolves completely.

In a separate bowl, mix the cornstarch, baking soda, and salt. Gradually add this mixture to the warm milk, stirring constantly to avoid lumps.

Continue to cook the mixture over medium heat, stirring frequently, until it thickens, about 10-15 minutes. You’ll know it’s ready when it coats the back of a spoon.

Once thickened, remove the saucepan from the heat. Stir in the butter, vanilla, shredded coconut, and any additional optional ingredients you wish to add, like chopped nuts or raisins.

Pour the mixture into a greased mold or dish and let it cool for a few minutes at room temperature before refrigerating. Chill until set, usually 4-6 hours or overnight for the best texture.

Once set, slice into squares, and serve chilled.