Add half the amount of milk to the light cream, fine sugar, condensed milk, and coconut milk. Mix.

Add the other half of the remaining milk and the cornstarch in a separate container and mix well.

Heat until the sugar is dissolved.

Pour the milk with corn starch in, continue to stir continuously to prevent burning.

Continue to heat on low until it is the consistency as shown in the picture below.

In a square or rectangular container, spread a layer of desiccated coconut evenly across the bottom.

Pour the coconut milk paste into the container. Cover with plastic wrap and press it down onto the surface of the pudding. Put it in the refrigerator for at least 4 hours.

Take off the plastic wrap, turn the container upside down onto a cutting board to release from the container and cut into small squares of uniform size.

Put more desiccated coconut into the container, and toss the squares into it to coat, and ENJOY!