Coconut Milk Parfait - 椰奶冻糕

These little cold cubes instantly melt in your mouth, full of the wonder of coconut. 

Ingredients:

1 can coconut milk (about 400 ml)
300 ml milk
1/4 cup sugar
1/2 cup corn starch
1 1/2 cup coconut

Directions:

1. Sprinkle a 9x9 glass pan with coconut, set it aside;
2. In a medium pot, add coconut milk, sugar, and 100 ml milk, bring to a boil, stir occasionally;
3. Add the corn starch to the remaining 200 ml milk, stir to mix well;
4. Reduce to low heat, add corn starch mixture to pot, and stir constantly until it solidifies;
5. Transfer the mixture to the glass pan, smooth top, sprinkle with coconut;
6. Cover the pan and refrigerate for 4 hours;
7. Cut into bite size cubes, and roll into the bowl of coconut to get each cube well dressed;
8. Cover and refrigerate over night.

I found it tastes even better after refrigerated over night.

Some receipts call for gelatin as the agent, will experiment with that next time.