Milk Coconut Cake
1.
Weigh the ingredients for later use.
2.
Use 100 ml of milk to dissolve the cornstarch, stir well and set aside.
3.
In another pot, pour the remaining 380 ml of milk, continue to add whipped cream and condensed milk, and mix well.
4.
Heat the whipped cream~condensed milk~milk mixture over a low heat. After boiling, slowly pour the milk and cornstarch mixture, stirring constantly to avoid sticking the pot.
5.
Bring to a boil on low heat. At this time, you will see the liquid getting thicker and thicker. Turn off the heat when it is about to solidify.
6.
Prepare a flat-bottomed container in advance, sprinkle a layer of coconut paste, and then pour the milk paste.
7.
Dip your hands in water and try to smooth the surface. After allowing it to cool, put it in the refrigerator for 3 to 4 hours to set the shape.
8.
After setting the shape, take it out of the refrigerator and cut it into small pieces.
9.
Sprinkle the minced coconut so that every piece of cake is dipped in minced coconut.
10.
It tastes even better after being put in the refrigerator, and the fragrance of coconut paste ~ refreshing taste is perfect.
Tips:
1. If you don't put whipped cream and condensed milk, put an appropriate amount of sugar to increase the sweetness.
2. Keep stirring to avoid sticking the pot.
3. The milk can be replaced with coconut milk or almond milk.