布丁粉 - 即溶椰子奶油

I used a low-speed mixer for this and it came together so smooth with no lumps. The coconut flavor is rich but not artificial, and it set perfectly after just a few hours in the fridge.

Whisked it exactly as the directions say—one minute with cold milk, scraping the bowl once—and it set into the creamiest, coconut-flavored crème I’ve had in ages. The texture is silky smooth, not chalky at all, and it’s perfect for a quick dessert that feels fancy without any fuss. Even my picky kid

The whisking method really helps avoid lumps, and the mix sets up to a smooth, creamy texture after an hour in the fridge. I just wish the coconut flavor was a touch stronger; it's nice but a bit subtle for my taste.