1. Corn starch, white sugar, pure milk, cream, coconut shreds
2. The inner wall of the milk pan and forming container should be dry
3. Spread a layer of shredded coconut
4. 80ml milk plus 40g cornstarch
5. Stir the white sugar, remaining milk, and whipped cream and boil
6. Add mix one to mix two, wait until it thickens and turn off the heat
7. Pour into a container pre-spread with shredded coconut
8. Shake a few times to make it smooth
9. Refrigerate for four hours
10. Sprinkle with shredded coconut
11. Cut into pieces and roll on shredded coconut
12. It’s better to cut the same size
Tips:It can be cooked for a few minutes, and it is easy to stick to the pot. Pay attention to the level when pouring into the mold.
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