1. Ingredients: 1 papaya, 500 grams of coconut milk, 500 ml of milk, 30 grams of sugar, 25 grams of gelatine powder.

2. Wash the ripe papaya, peel off the skin, cut open and remove the seeds.

3. Cut the papaya into 3_ square pieces and put them in a lunch box.

4. Prepare coconut milk and milk for later use.

5. Put the pot on the heat, add 500ml coconut milk and cook, then add 500ml milk and continue cooking.

6. Add 3 tablespoons of sugar and stir gently until the sugar dissolves.

7. When the temperature of the coconut milk solution reaches 80°C, add 25 grams of gelatine powder (for coagulation), stir and dissolve, and turn off the heat.

8. Filter the coconut milk solution through a fine mesh and filter out a little gelatine powder that is not completely melted.

9. Pour the coconut milk into the lunch box containing the papaya, submerge the papaya, let cool at room temperature, and refrigerate for 8 hours.

10. After cooling and solidifying, gently twist the lunch box, take out the pudding, cut it into pieces with a knife, and put it on a plate.