1. Add 300 grams of milk to the pot.
2. Add 20 grams of corn starch and 10 grams of sugar and stir well.
3. Simmer on low heat to thicken.
4. Sprinkle desiccated coconut in the container.
5. Pour in the boiled milk and put it in the refrigerator to coagulate.
6. The refrigerated custard is inverted and unmolded, sprinkled with sugar needles.
7. The dicing and loading are completed.
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