Cold Coconut Jelly

Name: Cold Coconut Jelly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Coconut; 10g Gelatine Tablets; 80g granulated sugar; 150ml Coconut milk; 100ml milk

by A little peach blossom,

4.6 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

2

When you still use ice cream and popsicles to relieve the heat, a sweet coconut jelly has appeared before our eyes. The thick coconut fragrance and the sweet cooling sensation are really refreshing and satisfying the taste buds of food. Hurry up and act, we don't want to be hot, hot, hot in summer. ☀️"

Ingredients

Cold Coconut Jelly

1. After all the ingredients are prepared, the gelatin is soaked in clear water.

2. To take coconut milk, normally you should use a coconut opener to make a hole, and then pour out the coconut milk, but I really can’t drill, so I solved it by force. First, use a kitchen knife to draw a circle on the top of the coconut, and then cut the periphery like a vegetable. Drop some, and then use the root of the knife to gouge the circle you drew with the knife until you cut it all away, pay attention to safety.

3. Pour out the coconut milk after cutting. This is the consequence of not using the coconut opener. There will be residues left by you when you cut the coconut husk in the coconut milk. Yes, take a flush with water.

4. Pour the soaked gelatin flakes, milk, coconut milk, coconut milk, sugar, all into the milk pot, bring to a boil on low heat, remember to stir more in the middle.

5. Pour the boiled mixture into the coconut shell, cover with a lid, wrap in plastic wrap and let it sit for 2 hours, then put it in the refrigerator for 10 hours.

6. The frozen coconut jelly is decorated with mint leaves or some diced fruits. Is it super simple? A cold coconut jelly is ready. Look at the white coconut meat, I really want to take a bite. Hee hee, I've been greedy for a long time, and I have been enduring it for the sake of beauty. I can finally speak up.