Exercise:

1. Cut the coconut with a kitchen knife or a kitchen knife and pour out the coconut juice for later use.

2. Cut the coconut in half and scrape off the coconut meat layer by layer with a scraper.

3. Put the coconut meat into the coconut juice, add appropriate amount of sugar and stir well.

Tip: You can drink from a bowl now or put it in the refrigerator. It will taste better if it is refrigerated for a few hours.

Coconut cake materials: coconut, gelatin powder, sugar.

Exercise:

1, cut the coconut and cut off the coconut meat.

2. Put the sugar into the pot, and add the right amount of water to boil.

3. After boiling, add gelatin powder and appropriate amount of water, and continue to cook until gelatin dissolves.

4. After the fish glue is completely dissolved and boiled, add coconut meat and stir while adding it.

5. Turn off the fire until the water is turned on again.

6. Put it in the refrigerator after cooling, and cut it for eating after solidification.

Coconut paste material: Geely powder, coconut, sugar.

Exercise:

1, fresh coconut, cut at the top with a knife, open it and pour out the coconut meat inside.

2. Pour coconut meat into the pot, then add gelatin and appropriate amount of sugar, and cook on low heat until the powder is completely diluted.

3. After cooking, pour in coconut. Excess can be poured into other small utensils by yourself.

If it is a little cold, put it in the refrigerator for freezing. You can taste it in about half an hour to an hour.

Coconut mousse materials: milk, coconut, sugar, rum, gelatin tablets, cream, Oreo, butter.

Exercise:

1, first cut the coconut and take out the coconut meat and coconut juice.

2. First, melt the butter in water, then add the broken Oreos, mix them, put them in a grinding tool and flatten them.

3. Flatten without gaps and put it in the refrigerator for a period of time.

4. Then separate the gelatine powder and soak it in water together.

5. Pour milk, sugar, coconut milk and rum into the pot and bring to a boil. Turn off the fire when it smokes.

6. Put the softened gelatine tablets into the pot, stir and melt for later use.

7, whipped cream, add sugar until there are lines that are not easy to disappear and can flow.

8. Coconut meat must be cooled before it can be put into whipped cream. Stir well, not too long.

9. Stir well, then pour into a grinding tool and freeze in the refrigerator for 4 hours.