Measure milk in a large jug. Measure cornflour into a small bowl. Measure rest of the ingredients excluding milk into a bowl.
Into the small cornflour bowl add approx 1/3 cup of milk to make a thinnish paste. Slowly add the mix to the milk in the large jug, stirring well. Add cocoa, sugar, salt and vanilla stirring well until all is mixed in (use a wire whisk if needed).
Option to cook 1.
Leave in the microwave safe measuring jug and cook on high for 1 minute increments (1 min, take out and stir/whisk, 1 min take out and stir/whisk etc) until lightly bubbles and has thickened. Watch the bottom for sticking and watch when it's been in for a minute or 3 because as it boils it will rise don't let it boil too much.
Option to cook 2.
Pour into a saucepan and stir constantly over a low to medium heat until lightly bubbles and thickens. Making sure it doesn't stick on the bottom of the saucepan.
Let cool for 5 mins or so then pour into individual dishes, bowls, lidded containers for lunch bags (leaving lid off until cooled), pie shells or tartlet cases. Refrigerate.
When ready to serve add fruit and cream, shredded coconut or decoration of your choice and a dob of whipped cream.
Keep only for a day or two in the fridge.
Add chopped/grated chocolate after cooked to melt through for extra richness.
Mix in coconut.
Mix in some instant coffee dissolved in some the warmed milk and add to the saucepan mix.