1. Prepare ingredients
2. Rinse two spoons of milk powder, take the mango pulp and put it in the juicer to make a puree;
3. Add coconut milk, fruit puree, granulated sugar, and corn starch to the pot in turn, stir on low heat until there are no particles, and cook until it is thick
4. Cover the container with a fresh-keeping bag, pour the boiled fruit puree, and put it in the refrigerator for three hours;
5. Take it out after forming and cut into blocks
6. Roll in the coconut paste
7. The creamy mango coconut milk jelly that melts in your mouth is ready.
