Coconut Milk Parfait
1.
Materials are ready.
2.
Put the gelatine tablets into clean water, add ice cubes to soak, remove the water after soaking softly and squeeze out the water for later use.
3.
Pour milk, whipped cream, coconut milk and condensed milk into a bowl and prepare.
4.
Pour the prepared milk, whipped cream, coconut milk and condensed milk into the pot.
5.
Pour in the sugar and stir on low heat until the sugar is melted.
6.
Then put the soaked gelatin tablets in.
7.
Stir until it melts and turn off the heat.
8.
Spread a layer of plastic wrap in a clean crisper and flatten it.
9.
Pour the cold coconut milk liquid into the fresh-keeping box, fasten the lid, and refrigerate in the refrigerator until solidified (about four hours).
10.
After the milk has solidified, take it out and open the fresh-keeping box, twist up the fresh-keeping film and take out the coconut milk parfait.
11.
Use a knife to cut into evenly sized pieces.
12.
Then put it in the shredded coconut and add a layer of minced coconut on the surface of the custard.
Tips:
1. It takes about four hours for the coconut milk parfait to solidify. It does not need to be refrigerated in winter, just at room temperature. If you want to shorten the solidification time, you can also put it in the freezer to accelerate the solidification, but you should pay attention to it and don't freeze it for a long time.
2. The function of heating is only to dissolve sugar and gelatine tablets, no need to boil, just luke warm.
3. Gelatin can use fish gelatin powder instead of the same amount. It is not recommended to use agar instead. The taste is different, there is no elasticity, and it will be very crisp.
