Coconut Milk Parfait

Name: Coconut Milk Parfait
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Coconut milk; 100g Light cream; 100g Pure milk; 20g condensed milk; 7g Gelatine Tablets; 25g Coconut; 10g Sugar

by HumiL

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

It’s just right to eat in summer~ It’s best to keep the roasted coconut by the oven, pay attention to the temperature and time, don’t bake it, I bake it is golden and golden, it is more fragrant, just bake it for a little bit if I don’t like the color. I didn't buy the coconut milk, but the weight of the whipped cream was increased, and it was very rich.

Ingredients

Coconut Milk Parfait

1. Prepare the ingredients

2. Soak the gelatine slices in cold water

3. Pour coconut milk, whipped cream and sugar into the milk pan and heat until the sugar melts

4. Pour in pure milk when it is boiled slightly

5. Add gelatine slices until melted

6. Pour into the mold and let cool, then put it in the refrigerator and chill until it solidifies

7. Pour the minced coconut into the baking dish and spread it evenly. Preheat the oven at 120 degrees in advance. Put the baking dish into the middle of the oven. Bake on the top and bottom for 8 minutes. Bake the minced coconut until slightly yellow. Take it out and let cool.

8. Take the frozen milk cake out of the mold and dip it with coconut

Tips:
1. Let the liquid cool to about 30-40 degrees and then pour it into the mold
2. Put the milk parfait in the refrigerator for 4 hours or more
3. When baking the coconut paste, it is best to keep it next to the oven, pay attention to the temperature and time, and do not bake it.