#trust of Beauty#coconut Jelly

#trust of Beauty#coconut Jelly

1. Thai coconut concubine one

2. 10 grams of white jelly

3. Use a knife to remove the top of the coconut. It is best to use a machete. The top part is soft. After removing it, you can see that there is a small hole for inserting a straw. Use the rear tip of the machete to slowly cut a circle along the small hole. A spoon will do. (This step requires some effort)

4. Pour out the coconut milk

5. Make a few strokes in the coconut with a fruit knife

6. Scrape off the coconut meat with a small spoon

7. Boil the poured coconut milk

8. Pour in white jelly and mix well

9. Pour the coconut milk with white jelly into the coconut shell

10. Coconuts that have been poured into coconut milk, let cool at room temperature, or put them in the refrigerator.

11. The coconut milk freezes in half an hour.

12. The taste is similar to that of Cambodia, with a lot of pulp.

Tips:

Be careful when opening the coconut, the coconut shell is a bit hard. Use a machete to make circular cuts along the small holes, being careful with your hands.