Coconut milk 200ml mango 500g

Pure milk 250ml sugar 80g

Gelatin flakes (fish film flakes) 50g fresh water 250ml

Coconut Mango Cake practice

1. Prepare all the ingredients

2. Gelatin flakes cut into small pieces with cool white water soaked ten to fifteen minutes or so, soak soft and pour off the water.

3. Pour water and milk into a pot and bring to a boil.

4. Then turn off the heat, add coconut milk and sugar and mix well.

5. Soak the softened custard, put it in a pot of water and heat until liquefied.

6. Then pour the custard into the milk and coconut milk and mix well. Allow to cool and set aside.

7. Peel and cut the mango into small pieces and put them into a plastic box.

8. Pour the cooled coconut milk into the tupperware and send it to the refrigerator to chill for more than 3 hours. (I left it overnight)