1. Wash and steam the purple sweet potato, take 100g and dice for later use.
2. Wash and steam the sweet potatoes, take 300g and slightly crush them for later use.
3. After the isinglass powder is boiled in warm water, it is heated in water until it is completely melted.
4. Mix sweet potatoes, milk, and coconut milk and stir well.
5. Add white sugar to the whipped cream and beat until it is smooth. It does not need to be beaten completely, then add the isinglass powder solution and the sweet potato paste and beat evenly.
6. Take a mold, lay a layer of plastic wrap or a plastic bag underneath, pour the sweet potato milk paste, gently invert a few times to remove air bubbles, sprinkle with purple sweet potato diced, and refrigerate for 6 hours.
7. When unmolding, you only need to buckle it upside down, remove the plastic wrap or plastic bag, and cut it open.
