Main ingredients:

500g of coconut juice, 100g of coconut meat.

Accessories:

2 slices of gillette, 1 spoon of icing sugar powder.

Method:

1, fresh coconut take coconut juice, cut off the lid inside the pulp scooped out.

2, the coconut juice and pulp together with a wall-breaker into coconut milk, and then add a small spoon of powdered icing sugar. Heat it over low heat to about 50 degrees.

3. Soak the giardiniera flakes in ice water for 20 minutes in advance until soft. Be sure to use ice water, if the water temperature is high, it will dissolve the gilette slices and affect the solidification.

4, soaked softened custard slices out of the fish into about 50 degrees of coconut milk, stir well until completely melted.

5, and then poured into the coconut shell, the pulp retained, the coconut flavor of the jelly will be more intense.

6, refrigerator half a day to solidify, the top can also be sprinkled with some crunchy coconut granules, so that eat more rich in flavor.

7, finished.