Ice cream ingredients: 400ml coconut milk, 320ml whipping cream, 100g white sugar.

Method: 1. Pour all the ingredients into the pot, heat and stir over medium heat until boiling, keep it as it is and continue to heat for 10 minutes to evaporate the water.

2. Remove from the fire and cool naturally before placing it in the freezer of the refrigerator.

3. After 1 hour, take it out and mix it thoroughly. After it is smooth, put it back in the refrigerator and freeze it. Repeat 3 to 4 times. Finally, put it in a crisper and freeze it overnight. Take it out and let it soften before eating.

Coconut jelly ingredients: 150g coconut milk, 300g milk, 150g whipping cream, 15g gelatine powder, 50g sugar, appropriate amount of shredded coconut.

Method: 1. Pour gelatine powder into a bowl, add appropriate amount of milk and soak until full of water.

2. Mix the milk, light cream, coconut milk and sugar evenly and heat with hot water until the sugar melts.

3. Add soaked gelatine and continue stirring evenly.

4. Let the coconut milk liquid cool and then pour it into a crisper and refrigerate overnight.

5. Take out and cut into pieces, sprinkle with grated coconut, and it’s ready to eat.

Coconut cake ingredients: 400ml coconut milk, 50g isinglass powder, 250g sugar, 4.5 bowls for horizontal eating.

Method: 1. Add sugar and 2 bowls of water to the pot and bring to a boil.

2. Add the fish gelatin powder to the remaining 2.5 bowls of water, stir well, then pour it into the pot, and stir while pouring until the fish gelatin powder dissolves.

3. When the water with the fish gelatin powder is boiled, add the coconut milk and stir while pouring it in. Stir constantly and do not cover the lid. When it boils, turn off the heat and pour it into a plate.

4. After it cools down, put it in the refrigerator. Cut into pieces after solidification and serve.