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1. Melt the butter in insulated water, cool it slightly, add the powdered sugar, egg liquid, coconut, and chocolate beans to mix into a dough
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2. Thaw the custard crust at room temperature, just melt it slightly, and fill the custard crust with coconut filling
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3. The egg tart wrapper wraps the coconut paste filling, folds it in half and squeezes the seal, puts it in the oven at 190 degrees and bake for 15 minutes, then pull out the outer tin foil and bake it for 20 minutes.
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4. Finished product
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5. Come again
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