Add the cornstarch to the cherry juice and cook over a low heat until thickened. Bring to the boil and simmer for 10 minutes. No sugar needed as the juice is sweet. Whilst hot,pour the muhallebe into ten bowls. Add 6 soupspoons of cornstarch and 7 soupspoons of sugar to a litre of milk and cook over a low heat until thickened. Then pour over the muhallebe you have already poured into the bowls. When cool, decorate with walnuts and coconut. Chill before serving.