Mango Coconut Milk Jelly

Name: Mango Coconut Milk Jelly
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 275g Mango sauce; 250g Coconut; 300g milk; 200g Caster sugar; 200g Light cream; 130g water; 5g rum; 4 slices Gillian

by Zero Zero Baking

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

I fell in love with the taste the first time I drank coconut milk with coconuts.
So I also like to buy young coconut to drink,
The love for this authentic flavor naturally also affects my children,
Every time the coconut milk is drunk quickly,
Seeing the flesh of the young coconut is full, smell the full coconut fragrance.
All kinds of delicacies related to coconut fruit inevitably come to mind,
So there is this coconut milk jelly.
This time, the amount is enough to make four large and small cups. In fact, it is very casual to do this.
It can be adjusted freely according to sweetness and needs,
The ratio of mango and coconut fruit can also be matched by yourself,
The thickness of the taste is the same,
But I still prefer to be more delicate, the entrance is delicate and smooth, and a cup of afternoon tea is full of happiness.

Ingredients

275g Mango Sauce
250g Coconut
300g Milk
200g Caster Sugar
200g Light Cream
130g Water
5g Rum
4 slices Gillian

Mango Coconut Milk Jelly

1. The materials that need to be used are shown in the picture, gelatin is soaked in cold water to soften

2. Peel the mango to make the pulp puree

3. Put 275 grams of mango puree, 70 grams of fine sugar and 130 grams of water in the milk pot. Heat it over a low fire while stirring and heat until the bubbling sugar melts. (The sweetness can be increased according to the taste of the individual and the sweetness of the mango. Sugar reduction)

4. If the mango is not thin enough, you can filter it, this step can be operated as needed

5. Add 1.5 soft gelatin tablets and stir until completely melted

6. Pour into a cup container, put in the refrigerator and chill until set

7. Green coconut at room temperature, dig out 250 grams of coconut pulp inside

8. Put into the wall breaker, add 250 grams of milk and 110 grams of fine sugar to make coconut mud. Beat it as finely as possible. The milk can be increased or decreased according to the degree of dryness and moisture of the coconut. The coconut mud is like thick yogurt. You can taste the sweetness when you are done

9. Take another 50 grams of hot milk and add 2.5 soft gelatin tablets, stir until the gelatin melts, and put it in the heat until it is not hot

10. Spoon a spoonful of coconut mud into the gelatin solution and stir quickly evenly

11. After stirring, pour into the remaining coconut mud and mix well

12. Add 20 grams of whipped cream with fine sugar and use an electric whisk to distribute until seven, like thick yogurt

13. Add 5 grams of rum and mix well

14. Pour the coconut mud into the cream bowl and stir evenly (the coconut mud temperature is about 25 degrees and the cream is better to mix with the cream)

15. The mixed coconut cream is shown in the picture

16. Take out the solidified mango puree cup, squeeze the coconut milk on top of the cup, and put it in the refrigerator for 4 hours.

17. Cut mango cubes on the surface and eat it

Tips:
Gelatine must be melted at a certain temperature before it can melt, but the solution with gelatine added and the cream must be cooled when mixing, so as not to melt the cream