Raw coconut latte snowflake crisp seasoning: cotton candy 200 g Kobayashi Fook cookie 150 g pumpkin seed 40 g almond 50 g dried blueberry 50 g coconut oil 40 g shredded coconut 10 g chocolate powder 5 g instant coffee 10 g baby milk powder 30 g Practice: 1, prepare the required ingredients in advance; 2. Put coconut oil into a wok and slowly melt it with slow fire; 3. After melting, add milk sugar and cook until the cotton sugar melts; 4. Then evenly add the powder and quickly mix it with the milk sugar. 5. Turn off the fire, add biscuits and dried fruits and mix well; 6. Wrap biscuits and dried fruits evenly with absorbent cotton by hand; 7. Spread a layer of tin foil on the baking tray, sprinkle a layer of baby milk powder or powder mixed before, then spread toffee food, gently press evenly, and finally sieve a layer of baby milk powder or raw coconut powder; 8. Slices can be eaten after thorough cooling; 9, super delicious raw coconut latte snowflake crisp is ready. In this year's hot taste, if you want to eat at ordinary times, you can cook it at home without using an electric oven and an iron pan. It's very convenient and the outer packaging is good!