Coconut Milk Jelly
1.
Mix milk, whipped cream, coconut milk, and sugar until the sugar melts
2.
After soaking the gelatine slices in ice water in advance, add them to the coconut milk and heat until melted
3.
After mixing well, let the coconut milk paste cool. Prepare a glass crisper and cover it with a layer of plastic wrap so that it is easy to take out after refrigeration. I use a rectangular glass crisper, one box is just right. Pour into the box after cooling. Refrigerate overnight, take it out the next day, cut it well, and sprinkle with minced coconut. Let's go...
