Milky Coconut Milk Recipe
1.
Prepare the ingredients you need. The milk is best divided into two portions, of which about 50 grams are added to the starch and stirred into starch water. Another 200 grams will be boiled later.
2.
Prepare a made container, preferably a square or rectangular shape, which is convenient for shaping at the end. Spread the ground coconut on the bottom.
3.
Boil the milk and whipped cream together.
4.
Add white sugar.
5.
Add starch water after boiling, keep stirring, it will become more and more solidified.
6.
At this point, you can turn off the fire.
7.
Pour it into a container where the coconut paste has been paved, and compact it. Try not to have air inside, otherwise there will be pores when cut out. Keep in the refrigerator.
8.
Refrigerate until it is completely solidified, then you can take it out of the mold and cut into pieces.
9.
You can put the minced coconut in a large bowl, and roll the cut milk in a few rounds to make the sticky more even.
10.
You can also take the minced coconut and sprinkle it on the top of the milk. This will be thinner and the minced coconut will taste lighter. It depends on your preference for the taste of coconut paste.
11.
Q bombs, the mouth was soft, and a plate was wiped out in minutes.
12.
I also made a chocolate flavor, you can see my other recipe.
Tips:
After the milk and whipped cream are boiled, turn the heat to a low heat immediately, and then add the starch water and keep stirring, otherwise it will be easy to stick to the bottom.
Man Ma: Nutritionist and health manager.
Author of Manma Kitchen Public Platform.
Multi-platform food experts, sharing baby food supplements and nutritious children's meals.
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