Sprinkle the shredded coconut in a container, set aside. Mix 150ml milk and corn starch together, set aside. 

Add 100ml milk and whipping cream in a sauce pan, cook under medium low heat. Add sugar and cook until dissolved. 

Then add in milk mixture, cook under medium heat and quickly stir. Cook until it thicken, remove from heat. 

Pour it into the container, smooth the top. Chill in the fridge for at least 3 hours. 

Cut it into small cubes, then coat with shredded coconut. Enjoy！