#trust of Beauty#coconut Jelly

#trust of Beauty#coconut Jelly

by cc bakery

5.0 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

I ate the local jelly when I was traveling in Cambodia, and I still remember it. With a touch of coconut fragrance, refreshing taste and a lot of pulp, I can't help but make one. "

Ingredients

#trust of Beauty#coconut Jelly

1. Thai coconut concubine one

#trust of Beauty#coconut Jelly recipe

2. 10 grams of white jelly

#trust of Beauty#coconut Jelly recipe

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)

#trust of Beauty#coconut Jelly recipe

4. Pour out the coconut milk

#trust of Beauty#coconut Jelly recipe

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

#trust of Beauty#coconut Jelly recipe

6. Scrape off the coconut meat with a small spoon

#trust of Beauty#coconut Jelly recipe

7. Boil the poured coconut milk

#trust of Beauty#coconut Jelly recipe

8. Pour in white jelly and mix well

#trust of Beauty#coconut Jelly recipe

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

#trust of Beauty#coconut Jelly recipe

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

#trust of Beauty#coconut Jelly recipe

11. The coconut milk freezes in half an hour.

#trust of Beauty#coconut Jelly recipe

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

#trust of Beauty#coconut Jelly recipe

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.

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