Two-color Mulberry Coconut Milk Cake
1.
Put the milk and sugar into the pot and boil until the sugar melts, set aside and let cool for later use
2.
After cooling, add coconut milk and light cream and mix well
3.
Add 20 grams of isinglass powder to a suitable amount of water to dissolve it in a water-proof place, pour it into the well-stirred coconut milk liquid, and stir evenly
4.
Add 15 grams of isinglass powder to a proper amount of water to dissolve it in a water block, then pour it into the mulberry juice and mix it evenly (I honestly admit that I forgot to take the picture at this step, the process picture was added later, so there is little juice )
5.
Pour an appropriate amount of coconut milk liquid into the mold, put it in the freezer compartment of the refrigerator and freeze for 10 minutes until the surface is solidified, then pour an appropriate amount of juice liquid on the coagulated coconut water, and then put the mold in the upper part of the refrigerator and freeze for three hours Can
6.
Take out the mold and eat (I made two hemispheres, which look cute, the others I made in a rectangular crisper, cut into pieces for eating)