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Prepare high-temperature resistant and non-stick containers in advance. I use a locked square glass bowl. ) the container is cleaned and dried, and the bottom is covered with coconut milk.

Second step

Mix 80 ml of milk and corn starch evenly.

Third step

Pour the remaining milk, whipped cream and sugar into the pot, cook over medium heat and stir.

Fourth step

When the milk in the pot boils, quickly mix the mixture of corn starch and milk again and pour it into the pot.

Step five

Immediately began to stir with a high-temperature resistant shovel, and something magical happened. In just about 5 seconds, the liquid originally flowing in the pot will become more and more viscous.

Step 6

The milk sauce in the pot becomes sticky, a bit like paste. When it is slightly solidified, it is stirred out of the fire and put in a box, and quickly poured into a container with coconut paste laid in advance.

Step 7

Cover and refrigerate overnight.

Step 8

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The next day, after opening the lid, cover it with a layer of plastic wrap (if you are worried that the demoulding will not be smooth, gently scratch the container wall with a knife first), then buckle it upside down on the chopping board, cut it into small pieces, and throw coconuts around. Start enjoying it!