1 material: red beans 25g, millet flour 50g, coconut milk 100ML, milk 100ML, clear water 200ML, and proper amount of sugar.

2 first soak the red beans in boiling water for 30 minutes.

3. Cook for 10 minute, then cover the lid and bake for 10 minute, and drain the water for later use.

4 Add milk to the corn flour and mix well, then add coconut milk, water and sugar.

5. Cook on low heat until solidified. Stir in the red beans, turn off the heat, pour into the container, cool and buckle.

Hot mango, coconut milk and black glutinous rice

Mango, sweet and sour, contains vitamin C, mangnolic acid and so on. , and has the effects of benefiting the stomach, quenching thirst, stopping vomiting and dizziness, and diuresis, especially for those with uniform size, fullness and yellow and white color. Dried mango can detoxify, relieve depression and relieve cough.

Hot food especially warms the stomach and benefits qi and blood. Mango is sweet and delicious, eaten with black glutinous rice, with rich coconut flavor and warm stomach. The smoke is tough and delicious. Because mango meat is wet and poisonous, when cooking this syrup, you can dry the boiling water with mango core first, add black glutinous rice after picking it up, and then add mango meat and coconut juice after boiling, which is more healthy and beneficial.

Coconut chicken soup

Ingredients: half a piece of fresh coconut meat and a chicken.

Production: cut coconut meat into small pieces, chicken pieces, not too small.

Cook the chicken for an hour first, then add the coconut meat, cook for another hour and a half, and add a little salt to taste.

If you want a strong coconut flavor, you can put more coconut.

Steamed chicken rice with coconut and glutinous rice

Ingredients: coconut meat, glutinous rice, chicken.

Production: cut coconut meat into small pieces, add appropriate amount of glutinous rice and chicken, put it in a covered tile and steam it.

Braised chicken with coconut meat

Ingredients: a chicken (about1250g), 300g coconut meat,100g onion, 5g almond.

Seasoning: 75g edible oil, garlic cloves 10g, coriander 10g, pepper 10g, rapeseed powder 5 and fennel powder 5.

G, coconut juice, salt, the right amount.

Cooking method: Wash the chicken, remove the head and feet, chop it into dices, cook it in boiling water until it is half done, take it out and dry it, and shred the coconut meat; onion

Wash garlic cloves and slice them, and mash the pedicled seeds of pepper with almonds; Spare.

Heat the pan, then pour in the cooking oil. When the oil temperature reaches 50%, add onion slices, garlic slices and shredded coconut, fry until golden brown, and then put them in the stew pot.

Add chicken nuggets, pepper, almond paste, fennel powder, fennel seed powder and coconut milk, mix well and boil, then simmer over low heat until cooked and soft.

Season the soup with salt when it is thick and sprinkle with coriander powder.