Put the desiccated coconut in a saucepan with 16 fl oz of water, the creamed coconut and sugar. Bring to the boil and simmer for 10 minutes. Strain the mixture into a bowl, pressing mixture thoroughly to extract all the liquid. In a fondue pot, blend the cornflour smoothly with the cream, then add the coconut liquid, and cook over a gentle heat until thickened, stirring all the time. Serve warm with mini flapjacks.