Make the syrup by boiling the water and sugar for 5 min. in a suitable container. Pour in the lemon juice at the end and leave it to cool.
Heat the milk and pour in the semolina, while stirring nonstop.
Beat the eggs with the sugar and vanilla, take the cream off the stove and gradually pour in the egg mixture, stirring well. Add the butter and stir until it melts.
Smear the bottom of an oven dish with butter, lay out half the phyllo pastry sheets on top, while smearing each one with melted butter.
Distribute the cream in an even layer on top and arrange the rest of the sheets, also smearing them with butter. Cut it into squares, smear with butter.
Bake in a preheated 392°F (200 °C) oven until golden.
Take it out and pour on the cooled syrup, sprinkle with green coconut flakes on top and let it soak in the syrup.