1. Prepare a container. I use a LOCK buckle rectangular plastic box with a layer of coconut paste on the bottom. Take 80 grams of dragon fruit juice and mix it with cornstarch, then pump and stir evenly.
2. Stir the milk+cream+sugar evenly, simmer on low heat until it is about to boil, and pour in the fire dragon juice (before pour, stir again to make sure the starch does not sink).
3. Continue to heat on a low heat, while hand pumping and stirring quickly, remove from the fire for about seven or eight seconds, use the residual temperature to continue stirring until the whole is evenly mixed and thick. Stir the whole with a spatula and pour it into the fresh-keeping box, and scrape it smoothly.
4. After cooling, refrigerate until solidified.
5. Take a small bowl and pour a little more coconut paste. Spread a layer of desiccated coconut on the working surface, take out the container and buckle upside down on the desiccated coconut to make it fall out.
6. Cut into small pieces, put several pieces into a small bowl and roll back and forth so that the coconut paste is covered with each small square. It can be eaten after all the operations are done, and refrigerate if you can't finish it.
