2. Pour the coconut juice into the pot, and then add the right amount of sugar to boil.
3. Pour the corn starch into the bowl, then add the right amount of water and mix well.
4. After the coconut juice is boiled, turn to medium heat, pour in the stirred corn starch, and pour it on one side while stirring.
5. Stir until the coconut milk is boiled again, during which the stirring action cannot be stopped.
6. After the second boiling, turn to low heat, and then continue to stir until it is mushy, and the coconut milk becomes delicate and shiny.
7. Turn off the fire after the coconut milk becomes fine and shiny, and then continue to stir while taking advantage of the residual heat 1 minute or so.
8. Pour the stirred coconut milk into the mold, and then put it in the refrigerator for more than 4 hours.
9. After the coconut milk is set, take it out and cut it into pieces.