“Coconut milk jelly, rich coconut fragrance, not only unique, but also endless aftertaste.Therefore, today’s dessert, cut into small cubes, covered with coconut, spread a strong fragrance of coconut milk, taste as delicate as tofu, one mouthful, a long aftertaste, is indeed a fragrance.
|Unsalted butter||150 grams|
|Coconut meat powder||50 grams|
|corn starch||65 grams|
|Berry sugar||60 grams|
Ready ingredients: milk, sugar, coconut, corn starch, light cream;
Pour milk, light cream, granulated sugar and cornstarch into a small pot.
Mix well, stirring until there is no dry powder.
Open a small fire all the way, while heating, stirring constantly with egg pump to avoid uneven heat paste; heating for about 5 minutes, the paste began to solidify, resulting in small knots, continue to stir and heat;
After boiling, continue to boil for about 1 minute, turn off the heat, then the paste becomes thick, quickly and vigorously stirring, so that the paste becomes smooth.
Sprinkle a layer of coconut on a rectangular plate.
Pour in the boiled milk paste.
It took me 4 hours to cool it and freeze it until it solidified. (Or to put it in the refrigerator at night and cut it the next morning.)
Take out the frozen milk and cut it into small pieces about 2 cm.
Put the cut milk into the fresh-keeping box.
Sprinkle appropriate amount of coconut, cover and shake evenly so that the milk is covered with a layer of coconut on all sides.
This coconut milk jelly tastes very good.Endless coconut milk jelly is put in a sealed box and refrigerated in the refrigerator. It will not affect the taste for 2-3 days.
Works from the Rainbow Breakfast Notes of Gourmet World