1. Prepare ingredients;
2. Remove the stems of the papaya and dig out the seeds for later use;
3. Soak soft gelatine slices in ice water and remove and drain;
4. Stir the milk, whipped cream, sugar and Jiale coconut milk triangle bag, put in a pot and heat until the sugar melts, and remove from heat;
5. Add gelatine slices and stir at the remaining temperature until melted;
6. Pour into the papaya after cooling;
7. Cover with plastic wrap, refrigerate until solidified and cut into pieces.
Tips:1. Because of the low melting point, gelatin tablets will melt at 30 degrees, so if they are soaked at room temperature, they will easily melt and make it difficult to make papaya coconut milk jelly, especially in summer. So it needs to be soaked in ice water, and it can also remove the fishy;
2. The papaya on the picture is about 600g;
3. Use a bowl under step 6 to hold it for fixing.
