Preparation of raw materials: 500 grams of milk, 30 grams of white sugar, appropriate amount of shredded coconut, 60 grams of corn starch

1. Pour the white sugar and corn starch into a non-stick pan, and pour Add half of the milk in the formula and stir evenly to prevent the starch from sinking to the bottom.

2. Pour in the remaining milk.

3. Stir well.

4. Heat on low heat on the stove, stirring constantly to avoid burning the pot.

5. During the heating process over low heat, the milk paste will become thicker and thicker, so you can turn off the heat.

6. Pour the milk paste into the container and smooth the surface as much as possible.

7. Cover with a layer of plastic wrap and place in the refrigerator for 2-3 hours or overnight.

8. Take out the custard that has been refrigerated overnight, unmold it, and sprinkle some grated coconut on the surface.

9. Cut into 2cm squares.

10. Pour an appropriate amount of coconut milk into the container, fully coat the milk cube with coconut milk, and complete.