1. Mix eggs, milk and sugar evenly.

2. After drinking the coconut milk, use a knife to slowly chop out a lid-like shape along the top of the coconut (the position of the three eyes), and pour the egg liquid into the coconut.

3. Cover the coconut lid and wait until the water in the pot boils before stewing.

4. Simmer over medium heat for about 5 minutes and over medium heat for about 10 minutes. During this period, you can uncover the egg liquid and check whether the surface of the egg liquid is solidified. If so, turn off the heat.

5. Eat it hot or cold, the coconut fragrance wafting from it is a satisfying taste.

Note: The coconut shell is relatively thick, so it is difficult for the heat to transfer to the egg liquid, so when stewing, the heat is slightly higher and the time is relatively longer.