A Coconut Jelly [first Taste Diary]
1.
Split the coconut, pour out the coconut water, and weigh out the required amount.
2.
Gelatine is soaked in ice water to soften it.
3.
Pour the coconut water into the pot, add milk, coconut milk, sugar, and condensed milk, and simmer until warm.
4.
Add the soaked gelatin flakes and stir to melt.
5.
Let the stirred liquid cool slightly and pour it into a coconut container.
6.
Keep in the refrigerator for 6 hours or more, until set.
7.
Add blueberries, cereals, coconut chips and marshmallows, and decorate with cookies.
Tips:
/Gelatin/
1. Gelatine tablets are used in the formula, soak it directly in ice water to soften it and use it. If you are using gelatin powder, you need to soak it in cold water before use. The ratio of gelatine powder is 1:3 (for example: 5g of gelatin powder is mixed with 15g of water)
2. When soaking gelatin powder, put water first and then powder, so that it is not easy to agglomerate.
3. The mixture of coconut milk, coconut water and milk does not need to be boiled until it is boiled, just warm it up. If the temperature is too hot to melt the gelatine tablets, it will affect the coagulability of the gelatine tablets.
/coconut/
1. The coconut is made of green coconut. The coconut meat is tender and can be eaten by digging, and the shell is relatively thin and can be opened at home.
2. The amount of coconut water in the young coconut is different. If the coconut water is not enough in the formula, you can use drinking water to supplement the insufficient amount.
3. It is recommended to use thick coconut milk for coconut milk, which has a fuller coconut fragrance.