1. The main ingredients are ready.
2. Add gelatine powder in a ratio of 1:5 and add cool white to warm water basin and mix thoroughly.
3. Put the coconut milk, milk, whipped cream, and spun sugar into a non-stick pan and cook. Do not boil.
4. Add the soaked gelatine powder when it is boiled and stir evenly.
5. Pour the cooked liquid into a bowl, let it cool naturally, and put it in the refrigerator freezer for more than 4 hours.
6. The solidified product is cut into small pieces on the chopping board and wrapped in coconut paste. Mine was made the night before, and I can eat it the next morning.
7. The fragrant and sweet coconut milk recipe is out, let’s eat it!
Tips:After cooling, the liquid should be covered with plastic wrap and placed in the refrigerator to prevent the finished product from forming a layer of crusty.
