1. The isinglass powder was soaked in water for a while, and then melted in insulated water. The insulated water melts slowly, like you melt chocolate.)
2. I used canned coconut milk, opened it and set it aside for later use.
3. For 40 grams of isinglass powder, just use 2 bowls of water. The bowl is the bowl you usually eat.
4. Pour coconut milk, water, melted isinglass powder, and sugar in a large bowl, then cook slowly until it smokes. You can try the sweetness on the way. If the sweetness is not enough, continue to add sugar until it suits your taste. (The yellow thing in the picture is the agglomeration that I did not do the first step) Note: It can be slightly sweeter when cooking, because the finished product will be lighter than the taste
5. Put the boiled coconut milk into a larger plate and let it cool naturally. (The bubbles on the surface should be removed, otherwise the finished product will not look good and the surface will not be dry and slippery)
6. The cold coconut milk can be set into coconut milk cake in about 30 minutes in the fresh-keeping layer of the refrigerator.
7. Cut the coagulated coconut milk cake into the size you like. If you think it tastes light, you can dip it in sugar and eat it.
