1. Open the coconut to get fresh coconut juice. First, draw a square mark on the coconut with a knife, peel off the excess skin until only the coconut shell is left, and strike hard with the bottom of the knife along the edge of the square. When it is broken on all sides, insert it with scissors and knock it open.

2. Pour out fresh coconut milk (because I cut it horribly, and there are many broken coconut shells, so I need to filter the residue when pouring).

3. Soak 1 gelatin in cold water, pour half a fresh coconut juice into the pot, add a little sugar, and simmer. Turn off the heat when it is about to boil, add gelatin and stir (don't cook).

4. Pour the cooked fresh coconut juice into the coconut and put it in the lower layer of the refrigerator (the layer where the popsicle is placed) for quick freezing. Because the refrigeration of each refrigerator is different, there is no fixed time, and the coconut juice can be taken out when it is frozen and shaken, and it will not flow. The first layer of coconut milk jelly is ready.

5. Make the second layer of coconut milk jelly, soak 2 pieces of gelatin in cold water, pour the remaining fresh coconut milk into the pot, add appropriate amount of sugar, milk and coconut milk (coconut milk is not coconut milk) and bring to a boil. About 2 spoonfuls of coconut juice and milk is enough, and more coconuts won't last. When the boiling is about to start, turn off the heat, add gelatin and stir.

6. Take out the frozen coconut milk and slowly pour the cooked coconut milk into the frozen coconut milk.

7. Cover the coconut, wrap it with plastic wrap and put it on the top of the refrigerator (the layer where the eggs are placed) for one night.

8. The first layer of coconut jelly is coconut milk jelly, and the second layer is coconut milk jelly, which is cool and delicious ~