[tomato Recipe] 85°c Coconut Paste-super Delicious Cold Dessert

[tomato Recipe] 85°c Coconut Paste-super Delicious Cold Dessert

1. Sprinkle about 20 grams of half of the minced coconut into the cake mold evenly.

2. The milk is divided into 100 grams and 140 grams each.

3. Add starch to 100 grams of milk and stir it fully into milk starch liquid.

4. Pour the remaining 140 grams of milk, whipped cream and sugar into the pot.

5. After fully stirring with a silicone spatula, heat until the liquid boils.

6. Pour the milk starch liquid into the boiling liquid. Quickly stir with a silicone spatula, the mixture will quickly form a thick gel (about 5 to 8 seconds).

7. Pour it into the cake mold while it is hot, shake the mold to make the surface flat, if the surface is not flat, use a spatula to clean it up. After the cake cools, put it in the refrigerator for about 4 hours.

8. Sprinkle the remaining coconut paste evenly on the kneading pad. Separate the sides of the refrigerated cake with a stripping knife and mold, and buckle it upside down on the coconut paste.

9. Cut it into even squares with a knife, roll it in the coconut paste, and dip the coconut paste all around. After that, we can enjoy the coconut flavour with the same taste as 85℃.

Tips:

1. If the eggplant powder is not enough to use coconut puree, you can also change all the milk in the formula to coconut milk.
2. In the fourth step, after pouring the starch liquid, it must be stirred quickly, because the coagulation time is very fast, if necessary, it can be processed away from the heat.
3. The sugar in the formula can be increased or decreased according to personal taste.