Coconut Milk Pudding Recipe: Make Pudding In Korean Style

Put scraped coconut into a large bowl.
Take another bowl to mix 150 milliliters of fresh milk and 40 grams of cornstarch together.
Next, add 100 milliliters of fresh milk and 150 milliliters of whipping cream into a saucepan and cook with a medium flame.
Add 40 grams of sugar and cook until the mixture is dissolved completely.
After that, mix the milk mixture into the saucepan and stir while cooking. Do quickly until it is thick, then turn off the stove.

Put the mixture in a shallow containing box and let it cool down. The mixture will solidify within 3 hours.
Cut it into medium square pieces and roll them over a layer of scraped coconut. Finally, take them out and put them on a plate to serve.

After the meal, we can invite our family to enjoy coconut milk pudding for dessert or have them served with tea with friends, which is very great.