Milk Coconut Cake

Milk Coconut Cake

by Scorpion in Autumn (from Tencent.)

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

3

The smoothness of the milk~ the fragrance of the coconut paste~ the cold taste~ you will fall in love with it after you eat it.

Ingredients

Milk Coconut Cake

1. Weigh the ingredients for later use.

Milk Coconut Cake recipe

2. Use 100 ml of milk to dissolve the cornstarch, stir well and set aside.

Milk Coconut Cake recipe

3. In another pot, pour the remaining 380 ml of milk, continue to add whipped cream and condensed milk, and mix well.

Milk Coconut Cake recipe

4. Heat the whipped cream~condensed milk~milk mixture over a low heat. After boiling, slowly pour the milk and cornstarch mixture, stirring constantly to avoid sticking the pot.

Milk Coconut Cake recipe

5. Bring to a boil on low heat. At this time, you will see the liquid getting thicker and thicker. Turn off the heat when it is about to solidify.

Milk Coconut Cake recipe

6. Prepare a flat-bottomed container in advance, sprinkle a layer of coconut paste, and then pour the milk paste.

Milk Coconut Cake recipe

7. Dip your hands in water and try to smooth the surface. After allowing it to cool, put it in the refrigerator for 3 to 4 hours to set the shape.

Milk Coconut Cake recipe

8. After setting the shape, take it out of the refrigerator and cut it into small pieces.

Milk Coconut Cake recipe

9. Sprinkle the minced coconut so that every piece of cake is dipped in minced coconut.

Milk Coconut Cake recipe

10. It tastes even better after being put in the refrigerator, and the fragrance of coconut paste ~ refreshing taste is perfect.

Milk Coconut Cake recipe

Tips:

1. If you don't put whipped cream and condensed milk, put an appropriate amount of sugar to increase the sweetness.
2. Keep stirring to avoid sticking the pot.
3. The milk can be replaced with coconut milk or almond milk.

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