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Pumpkin coconut recipe

Pumpkin coconut recipe


Main material

Material Quantity
pumpkin puree 150g
Unsalted butter 50g
milk 100g
Granulated sugar 25g
corn starch 30g


Material Quantity
Coconut meat powder 30g


Flavor Sweet taste
Technology cook
time consuming Hours
difficulty simple


step 1:

I have steamed this pumpkin paste and sifted it once, so we can use it directly. I pour it into the milk pot and stir-fry the water, sugar, cornstarch, light butter and milk together into the pot.

step 1

step 2:

This corn starch is easy to cake when heated, so before we open fire, we must first mix it into a dry powder state, then open a small fire, boil the pumpkin mud to a thicker and fluidity can be off the fire process with a scraper constantly stirring, otherwise this pumpkin mud is very easy to paste pot.

step 2

step 3:

Then prepare a fresh-keeping box, sprinkle some coconut on the bottom to prevent sticking, then pour the boiled pumpkin mud into it and scrape it flat with a scraper.

step 3

step 4:

Then you can cover it and put it in the refrigerator for more than two hours.

step 4

step 5:

When the pumpkin is refrigerated, I take it out, sprinkle it with coconut on the surface, and then force it a little, buckle the box and pop it off.

step 5

step 6:

After demoulding, it can be cut into a small square.

step 6

step 7:

Finally, the cut small cubes are put into the coconut and rolled in a circle, sticking everything on the side of the coconut, so as to directly mount the plate, a small coconut with a particularly high face value is ready.

step 7


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