Coconut Juice Fruit Sago Fish

1.500ml water boil over high heat, add 50g cactus powder and stir, cook until boiling, turn off the heat and pour into a glass container, into the refrigerator for 2 hours.

2. Take out the inverted mold, cut into small pieces.

3. Add 50g of sago to 600ml of boiling water and cook over medium heat (open the lid and stir occasionally to avoid sticking) for 15 minutes, then turn off the heat and simmer, covered, for 10 minutes. Strain the sago into a small amount of cold water and set aside.

4. 20g condensed milk + 150ml coconut milk mix well.

5. In a bowl, place 1/4 of the sago, add the watermelon, mango, kiwi fruit, papaya, sencha jelly and honey red beans cut into small pieces.

6. Pour in the blended coconut milk, mix well and eat.