1. Prepare the required materials.
2. Pour coconut milk and light cream into the milk pan.
3. Add the sugar, turn on a low heat and heat until the sugar melts.
4. Pour pure milk when it is boiled slightly.
5. Then add the isinglass powder, stir with a manual whisk until the isinglass powder is fully melted, and then turn off the heat.
6. Spread it in the fresh-keeping box with plastic wrap.
7. Then sifted into the crisper.
8. Leave to cool completely.
9. Then put it in the refrigerator.
10. Take out the frozen coconut parfait.
11. Cut into pieces and eat directly.
12. Put the minced coconut in the oven and bake it for 5 minutes in advance, bake it until slightly yellow, and then froze the cut coconut milk with minced coconut and serve.
Tips:When I made this milk cake, I didn’t use a mold to make it, because I found it was difficult to make it with a mold, so I poured it into the box with plastic wrap, and took out the plastic wrap together with the coconut milk jelly after solidification. Convenience.
