Materials: agar, coconut milk (the greater the proportion of agar, the harder the texture, which is known to all who have prepared microbial culture medium), sugar, milk powder, water and coconut milk.

Soak agar in cold water until it becomes soft, and then drain it for later use. Add coconut milk, milk powder, sugar and water into the pot, stir well and heat over low heat. Add agar and stir until dissolved to avoid boiling (maybe adding coconut milk will make it fragrant, but the finished product may not be so smooth).

Pour the solution into the split seedless cantaloupe while it is hot, pour the remaining solution into other molds (it is convenient to cut with a square box, and it is also good to use a muffin mold), cool at room temperature, cover the cantaloupe with plastic wrap, and put it in the refrigerator to freeze (eat it the next day).

The coconut milk jelly formed in this box is not as sweet as hot solution after freezing, so I dropped some honey on the surface and sprinkled some coconut milk.