Mango Coconut Milk Jelly

Name: Mango Coconut Milk Jelly
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Mango; 100ml Shimizu; 50g Soft white sugar; 80ml Coconut milk; 20g Gelatin powder

by I don't know who you are

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is done on the basis of coconut milk cubes without adding coconut paste. In fact, mango can be mashed into a layered mango coconut milk jelly.

Ingredients

Mango Coconut Milk Jelly

1. Soak a 20g bag of gelatin powder in water and the amount of water is less than the powder. If there is too little water, it will automatically solidify together. Stir it with chopsticks and it will be even

2. Pour pure milk into the pot, add coconut milk or coconut powder, and add sugar according to your taste, keep stirring, then add the soaked gelatin powder and stir until it is thicker. Turn off the heat

3. Place a mango peeled and diced flat on the bottom of the fresh-keeping box, then pour the cool coconut milk juice into the fresh-keeping layer of the refrigerator for about an hour, and then it will become Q-bomb. You can take it out and cut into pieces and start eating.