The fish film is soaked in ice water and taken out for use.
Pour coconut milk, whipped cream and fine granulated sugar into the pan. Heat the medium to low heat until the sugar dissolves. Pour some milk and cool it to about 60 degrees.
Put the soft fish film, stir until it melts, and pour the remaining milk.
After it is completely cooled, pour into the square 8 inch live bottom mold with the plastic wrap and put it in the refrigerator for more than 5 hours. After it is solidified, remove the mold, cut into pieces, roll the coconut, and then refrigerate in the refrigerator.