Papaya Coconut Milk Cream

Papaya Coconut Milk Cream

1. The ingredients needed, there is no coconut milk at home, so I use coconut flour instead, it will not affect, and the intensity of coconut milk can be controlled by yourself~

2. Tremella is soaked in warm water

3. Slice papaya, remove the hard roots of the soaked white fungus, and cut into small flowers

4. Boil 800ml of water, put in the white fungus, add rock sugar after boiling, continue to cook for 5 minutes on medium heat

5. Add papaya and cook for 5 minutes

6. Pour the milk, stir evenly, cook for 1 minute and turn off the heat~

7. Put the chilled papaya cream in the refrigerator

8. Take out the refrigerated papaya cream, pour it into the brewed coconut milk, and enjoy it slowly~ The coconut fragrant mixed with the milk flavour is delicious!

Tips:

1. The ratio of water to milk is about 3.5 to 1. More water will talk about the taste of milk, but you can also adjust the amount of water according to your own hobbies and needs~
2. Our papaya is relatively soft, so it is a post-cooked papaya. If the papaya at home is a bit hard, you can also cook the papaya first, and then cook the white fungus
3. Do not cook for too long after adding milk, because nutrients will be lost
4. Add coconut milk when you drink it to avoid the fragrance of coconut milk from being diluted~