1. Powder the millet (try to choose no-wash golden millet) 2. Chop the nuts, not too fine 3. Invert the coconut milk in advance and refrigerate it for 4-24 hours, take out the solid part (choose sugar-free coconut milk

, I used the black jar Liertai) 4. Sift the millet flour and sea salt into the coconut milk, pour in the chopped walnuts and coconut nectar and stir evenly