1. Add isinglass powder into cold water and soak for later use
2. Put plastic wrap in the rectangular glass container in advance to prevent sticking
3. Pour the coconut milk into the milk and stir well
4. Then pour the whipped cream into the milk and stir evenly
5. Then add the caster sugar
6. Then heat the mixture with warm water and stir until the sugar melts
7. Melt the soaked isinglass powder in insulated water
8. Add the melted fish gelatin liquid to the milk mixture and stir evenly
9. Finally, pour the mixture into a glass container and put it in the refrigerator until it solidifies
10. Cut the solidified custard upside down on a cutting board and cut into small cubes, then wrap it with coconut paste and serve
