1. The ingredients are reserved.
2. Cover the fresh-keeping box with plastic wrap and sprinkle with minced coconut for later use.
3. Put 50 grams of milk in a small bowl, pour in cornstarch and stir evenly for later use.
4. Pour coconut milk, milk, sugar, and condensed milk into a small pot.
5. Turn on a small fire and stir and heat until the sugar melts.
6. Heat until the milk just starts to bubble (slightly boiling state), slowly pour in the evenly mixed starch paste. While pouring, use a spoon to stick to the bottom of the pan and stir quickly. The milk in the pan begins to thicken, and quickly becomes fine and thick. Just open the pan.
7. Pour the cooked milk paste into the crisper.
8. Sprinkle coconut paste on the top, let it cool, cover the lid and put it in the refrigerator overnight.
9. Put out the plastic wrap, use a knife to cut the cold cake into small pieces, dip in the coconut paste, and serve.
10. Finished picture.
Tips:Pour in the starch and stir it quickly on the bottom of the pan when it is boiled over a low heat, because it is easy to stick to the pan. If it sticks to the pan and it becomes sticky, don't scrape the bottom of the pan too hard, because the sticky taste will steal the taste of the coconut cake.
