Milk Coconut Jelly

Name: Milk Coconut Jelly
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Coconut; 200g milk; 20g condensed milk; 10g Sugar; 3 slices Gillian

by Soft blue crystal

5.0 (1)

Favorite

2

Difficulty

Easy

Time

24h

Serving

2

It's so hot in summer, I always want to eat some ice-cold desserts. For a while, coconut jelly was simply an Internet celebrity, but the price was quite expensive, and it was not fresh to buy and transport it from the Internet to home, so I had to make it myself. I didn't expect it to be so delicious after making it! Scooping up a spoonful of trembling, you can smell the fragrance of coconut, and the rich coconut scent is immediately present in the mouth. After the mouth melts, it will have the sweet aftertaste of coconut. Make sure to eat one but you will want to eat it next time.

Ingredients

Milk Coconut Jelly

1. First cut a circle on the top part of the coconut, peel off the skin, and cut a circle with the sharp part of the knife along the peeled skin.

2. Cut a small opening and pour out the coconut milk first.

3. Then pry the lid off.

4. Put sugar in the milk pan, then add condensed milk.

5. Add milk and heat on the stove until the sugar melts.

6. Add the soaked gelatin and stir until the gelatin is completely melted.

7. Mix the coconut milk poured out before with the milk.

8. Then pour the liquid into the coconut, cover with a lid, wrap a layer of plastic wrap, and keep it in the refrigerator overnight.

Tips:
1. Be careful when you open the coconut and don't cut it.
2. The weight of the gelatin should be mastered well, not too small, or it won't be solidified.
3. If you want a richer taste, you can add some light cream, but reduce the amount of milk.