The formula ratio of coconut milk jelly is: coconut milk 100g, whipped cream 100g, pure milk 100g, gelatin 10g, and sugar 40g.

Specific practices:

1. Put the gelatin tablets in ice water, soak them for about 15 minutes, then take them out and squeeze out the water for later use;

2. Put the milk into a container with appropriate size, add whipped cream, coconut milk and soft sugar and stir well;

3. Put it in a pot and heat it for saccharification. The temperature of mixed coconut milk is about 50 degrees;

4. Add the soaked gelatin tablets and stir until dissolved. Turn off the fire;

5. Spread a layer of plastic wrap in the sealed box;

6. After the coconut milk is cooled, pour it into the refrigerator and refrigerate until it is solidified;

7. Take out and cut into small pieces with coconut on the surface.