1. Refrigerate coconut milk until fat and water separate, take 60 grams of solidified part and stir with cornmeal and sugar
2. Add pecan kernels and mix well; mix with hands to form a dough
3. Knead into approximately long strips and place them on plastic wrap (cooking paper) and sushi curtain (cut the plastic wrap box for use)
4. Wrap it with plastic wrap, and then roll it up with a sushi curtain; repeatedly pinch the biscuit dough wrapped in the sushi curtain into a triangle shape with your hands, and press the two ends with your hands.
5. Take the biscuit dough wrapped in plastic wrap (cooking paper) into the freezer compartment of the refrigerator and freeze until hard
6. Take it out, remove the plastic wrap or cooking paper, use a knife to cut into pieces, about 5-6 mm thick; put it into the preheated oven, 180 degrees for 15 minutes
