1, materials: milk (1 bag) 240ml, 15g white sugar, 25g milk powder, 30g corn starch, 30g coconut.

2. Pour 240ml of milk into an oil-free and water-free container, add 25g of milk powder and 15g of sugar.

3. Add 30g cornstarch.

4. Mix well with a silicone knife.

5. Take a non-stick pan without water or oil, and pour the well-stirred milk into the pan.

6. Heat the milk over low heat, stirring constantly in one direction with a silicone knife.

7. The milk in the pan will slowly solidify when heated over low heat.

8. Do not stop stirring and keep stirring in one direction over low heat.

9, until the pot of milk stirring to become particle-free smooth viscous state, the lines will not disappear immediately, pulled into a ribbon fall can be.

10: Evenly coat the inside of a sealed box with a thin layer of cooking oil and pour the milk mixture into the box.

11: Allow to cool slightly, then close the lid and place in the freezer for 2 hours.

12: Invert the frozen custard out of the box.

13: Cut into even-sized cubes.

14: Dip each milk cube in the coconut, coating it evenly with a layer of coconut.

15, arrange on a plate to serve.