1. First peel and steam the yam and purple sweet potato, then put them in a fresh-keeping bag and crush them with a rolling pin
2. Whisk the evaporated milk
3. Then chop the pineapple
4. Put the steamed purple potato yam puree into the container separately, add an appropriate amount of powdered sugar and coconut milk, and mix well
5. Finally, the cup is filled. First, put a layer of purple sweet potato, the second layer of yam, the third layer of diced pineapple, the fourth layer of yam, and the fifth layer of light cream. Spread the blueberry sauce into a heart shape. Cut a small mouth and clamp the edge of the cup to finish.
Tips:Because it was made on a whim, the picture is a bit rough. The main reason is to share the practice, the others are secondary. I make coconut milk with coconut milk powder. Personally, I think it tastes a little bit more flavorful than milk. The purple potato yam puree will be more flavorful than milk
