Coconut Milk Parfait

Name: Coconut Milk Parfait
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Coconut milk; 50g Light cream; 150g milk; 30g Caster sugar; 8g Isinglass powder; Some Coconut

by Purple rhyme

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

After the coconut milk cake is made, it is delicious to eat directly without the minced coconut. There is another flavor when the minced coconut is dipped. The fragrant coconut fragrance and the thick milk fragrance melt in your mouth, especially in the summer. .

Ingredients

Coconut Milk Parfait

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.