One: Coconut Crystal Jelly:

Main ingredients: pectin powder (pectin) 37 grams, 6 cups of water, 200 ml of coconut milk, 120 ml of fresh milk, canned peaches 1 can, a flower cookie mold 1

Coconut Crystal Jelly:

1. pectin powder soak water, cook until dissolved, add the seasonings and mix well and remove from heat.

2. peach with flower-shaped cookie mold printed out the shape of the flower into the model.

3. Set aside 2 cups of the boiled onion powder and add the rest evenly to the mold.

4. When the powder has solidified a little, boil 2 cups of the powder with the coconut milk and milk, pour it into the model, let it cool a little and then put it in the refrigerator to chill, when it has solidified all the way, then you can eat it.

Two: Coconut board cake:

Main ingredients: 1000 grams of glutinous rice, 2 coconut, 1000 grams of cornstarch, 300 grams of sugar, 250 grams of condensed milk, 5 grams of refined salt, several slices of board orchid leaves, the right amount of raw oil.

Coconut board cake practice:

1, the glutinous rice amalgamated, soaked in water for 2 hours, finely ground into pulp: plate orchid leaves washed, chopped and grated, wrapped in white gauze squeeze out the leaf juice, coconut processed and pressed out of the white coconut juice.

2, the rice milk mixed with cornstarch mixing and kneading until gluten, add sugar, condensed milk, refined salt and editing juice and mix well, and then divided into two equal parts, will be a part of the mixture of the leaf juice of the orchid, adjusted to the green color, the other part of the mixing of the coconut milk is white.

3, with a flat-bottomed steamer plate, smeared with oil, pour a layer of white rice paste, (thickness of about 0.6 cm) on the cage to steam for 5 minutes until cooked, and then add a layer of green rice paste, and then steamed for 5 minutes, and so on, so that repeated intervals of steaming to the 8th layer.

4, will steam the plate orchid cake, placed in a ventilated place for 30 minutes, so that the natural cooling, put into the preservation cabinet to increase the degree of coolness, take out and cut into small pieces of rhombus, plate will be completed.

Three: Coconut red bean cake:

Main ingredients: 25 grams of red beans, cornstarch 50 grams, coconut milk 100ML, milk 100ML, water 200ML, sugar.

The practice of coconut milk red bean cake:

Red beans first soaked in boiling water for 30 minutes.

Cook in a pot for 10 minutes, then bake covered for 10 minutes, drain and set aside.

Mix cornflour with milk, then coconut milk, water and sugar.

Cook on low heat until solidified and mix in red beans, remove from heat, pour into container, cool and invert.

Four: Coconut sago dew:

〖Main ingredient〗: sago, coconut flour, a bag of milk〖Auxiliary〗: watermelon〗〖Seasoning/Marinade〗: a few grains of icing sugar, two spoons of sugar

Coconut sago dew practice:

(1) Boil water in a pot, change to a small fire, put the amoy good (I amoy once) sago into the pot to cook. Cooking process to constantly stir, the beginning of some cloudy, no matter, continue to stir. Slowly slowly, you will find that the sago becomes transparent. When there is a small white spot in the heart of the sago, turn off the fire.

(2) Put the cooked sago over cool water, this time the sago is like a grain of small pearl, very beautiful.

(3) Add water to the pot to boil and change to low heat, pour a small bag of coconut flour, add a few icing sugar, two spoons of sugar, pour a bag of fresh milk and continue to cook. Time to master yourself.

(4) Pour the cooked coconut milk into the sago, let it cool, you can add watermelon. Put in the refrigerator to chill.

Five: Mansi Coconut Red Bean Ice :

Main ingredients: mango, coconut milk, sago, red beans, crushed ice.

Mansi coconut red bean ice practice:

1. sago, hot water in a pot, cook well, standby;

2. red beans, water boiled for about 2 hours, and then pour out the excess water, add sugar syrup, standby;

3. fruits should be picked fresh, peeled, cored, cut into small pieces, and then soaked in salt water, standby;

4. Coconut, broken with a blender, the slag separated, as long as the water, add a small amount of flower milk, so that its flavor is more fragrant;

5. Finally, mix all the ingredients, Mansi Coconut Red Bean Ice is complete;

Tips:

1. Sago should be boiled until you can still see a little white inside the rice grains, and then immediately fished out, over the cold water, so that the sago will be more chewy.

2. Soak the fresh fruit in salted water to keep it fresh.

3. Here it is more recommended to go to the supermarket to buy vacuum-packed red beans that have already been cooked, so that the red beans have a better flavor.

Six: Coconut milk paste:

Main ingredient: coconut water (300 grams) Milk (600 grams)

Accessories: jujube (dry) (30 grams) millet flour (50 grams)

Seasoning: sugar (200 grams)

1. Coconut water, millet flour mix well into the batter.

2. Red dates are removed from the core and washed.

3. Sugar, milk, dates and 900 ml of water with boiling.

4. After boiling, slowly add the batter, stirring constantly to form a paste to open, into the bowl can be eaten.

Seven: Coconut cake:

Main ingredients: glutinous rice flour (250 grams) eggs (300 grams)

Seasoning: coconut water (250 grams) sugar (300 grams) vegetable oil (30 grams)

Practice:

1. Cake basin sweeping oil to be used; glutinous rice flour sifted to be used.

2. Eggs with a whisk beat well, add sugar, play sugar, then add fresh coconut milk and beat well, one by one, less to add glutinous rice flour, beaten into a paste, into the cake basin, with aluminum foil cover the surface of the steam over water for 45 minutes, to be cooked, cooled, cut pieces, dipped in egg sauce and fried until slightly yellow that is.