A Popular Dessert Full of Q-shredded Coconut Milk Cubes

A Popular Dessert Full of Q-shredded Coconut Milk Cubes

1. Prepare the ingredients.

2. The mousse ring is wrapped in tin foil or directly in a crisper.

3. Soak the gelatin in cold water for 2 minutes.

4. Heat the milk on a small fire, and small bubbles form around it.

5. Add 10g gelatin or fish gelatin powder or 20g corn starch and 40g white sugar

6. Pour whipped cream or coconut milk.

7. Stir well.

8. Sift the milk paste into the mold.

9. Put a piece of cardboard under the mold and drag it up and put it in the refrigerator for about 4 hours.

10. Demould and cut into pieces.

11. Pour the shredded coconut onto the tin foil and put it in the milk cube.

12. Glue the shredded coconut evenly.

Tips:

1: Considering that some people are not good at buying gelatin or isinglass powder, use cornstarch instead, but the taste will be worse.

2: If it is made with gelatin or isinglass powder, it will only be stirred until it is uniform and it will not break when it is demoulded. When eating, it will feel milky jelly again, but if corn starch is used, it needs to be stirred quickly. Some, thicker, can be refrigerated.

3: If you can't buy whipped cream, you can substitute coconut milk.

4: Use the fresh-keeping box to pack the milk paste, then it is easy to demould the layered plastic wrap inside.

5: On the last sticky coconut shreds, if you are not used to eating coconut shreds, you can skip this step.