1. Spread coconut paste in the crisper
2. 80g milk mixed with cornstarch
3. Put the remaining milk, sugar, whipped cream in the milk pan and mix well
4. Bring to a boil
5. Stir the cornstarch milk liquid again and pour it into the pot, the liquid in the pot will thicken
6. Put it into the fresh-keeping box after being slightly solidified
7. Refrigerate overnight, cut into pieces and dip in coconut.
Tips:The milk is divided into two parts to make the cornstarch easier to dissolve.
