Make sure your papaya is ripe and ready to eat! It should not be rock hard to touch, somewhat soft but not mushy, it should smell rich and sweet and the flesh would be a deep orange color;

Scoop out enough papaya flesh, measure 1 kg, add in the soy milk, blend on high until completely smooth;

Sift in the custard powder, stir to mix very well, no lump;

Transfer the mixture into a large pan, heat on medium - low, stir occasionally;

Once you see strands of darker orange color appearing and the mixture starts to thicken, add in 1/2 tablespoon of vegan butter, stir to mix in;

Continue to cook over medium to medium low heat, make sure to continuously stir to the bottom doesn't burn, the mixture should get thicker and starts to gelatinize and become solid, add the rest of the vegan butter gradually during this process;

Once the mixture can pretty much "hug" together and hold shape, it took me almost 2 hours of slow cooking, transfer the cooked mixture into your mold or dish lined with parchment paper;

Let is set in the fridge for at least 6 hours or overnight;

Slice the set jelly into cubes, coat them with shredded coconut, they're best when served chilled! They can keep in the fridge for 2-3 days, enjoy!