Coconut meat eating methods: coconut milk jelly, coconut stewed pigeon abalone, coconut stewed old hen, coconut stewed eggs, coconut snowflake pastry and so on.

1, coconut milk jelly

Coconut milk pour precipitation, break the coconut shell, with a spoon scooped out the coconut meat, coconut milk and coconut meat, milk, sugar, together into the cooking machine into a fine paste, agar softened in water, in the amount of water in the right amount of water in the small fire to cook dissolved agar, in the boiling agar a little bit to add the coconut milk, mix well, do not have to boil, poured back into the coconut shell to cool, into the refrigerator! Refrigerate, take out after two hours can be eaten.

2, coconut stew pigeon abalone

Coconut split, pour out the coconut water, inside the coconut into the pigeon meat, jujubes, goji berries, soak the dry abalone 1, pour coconut water, 8 full on the line, coconut wrapped in tinfoil, to prevent water vapor into the water stewed for 2 hours, open the lid and add a little salt to taste on the good.

3, coconut stewed old hen

Coconut washed, split, inverted on the bowl to pour the coconut juice, cut the coconut meat into thick strips, the old hen washed to remove the fat and chicken skin, the old hen, ginger pieces together into the electric pressure cooker, and then add the coconut strips, put jujubes and goji berries, add the right amount of water, and then put on top of the stove, boiled for 40 minutes, boiled, add the right amount of salt! Seasoning can be.

4, coconut stewed eggs

Coconut open lid pouring out coconut milk, egg and milk mix well, add the right amount of sugar, stir, stir the egg mixture through a sieve to ensure that the steamed egg custard smooth, no lumps, coconut lid, put in a bowl, put into the steamer, steam over high heat for 20 minutes or so, to see the egg liquid solidification can be, steamed and cooled into the refrigerator after chilling is more delicious.

5, coconut snowflake pastry

Starting the pot to put the coconut into the pot, medium-low heat sautéed coconut, turning golden brown can be sheng out to cool and standby, ready for a non-stick pan, open a small fire add butter, melted into a liquid, pour marshmallows, slowly melted into a liquid, melted marshmallows, add the coconut and coconut flour after the melting, repeatedly pressed uniformly, the surface is smooth, can not see the particles so far.

Add the nuts, mix briefly, turn off the heat, then pour in the cookies, mix well, wear gloves, press into a rectangle, cool, take off the mold, than measure the size, and finally cut the pieces, powdered milk mixed with coconut flour, sprinkled on the surface, and it is done.