1. Prepare the materials
2. Take a rectangular container, clean and dry, and spread a layer of coconut paste
3. Mix 1/3 of the milk and corn flour and mix well
4. Pour the remaining two-thirds of the milk + whipped cream + powdered sugar into a stainless steel bowl, cook while stirring on a small fire on the induction cooker until the sugar melts
5. Immediately after boiling, pour the milk starch into the bowl slowly, stirring constantly to prevent it from sticking to the pan, the liquid will become thicker and thicker (the milk starch should be mixed well before use, it is easy to settle)
6. Quickly pour it into a container with coconut paste and try to pour it evenly
7. After a little cooling, cover with plastic wrap and store in the refrigerator until condensed
8. Take out the curdled milk jelly from the refrigerator, spread a piece of plastic wrap, sprinkle a layer of coconut paste, gently shake the container, and buckle the custard on the plastic wrap covered with coconut paste.
9. Cut into pieces, so that each piece of panna cotta is covered with coconut paste
