Ingredients: 2 original Qifeng cakes, coconut milk 150g, sugar 70g, custard 3, cream 300g, vanilla extract, rum, a 18cm square cake mold, decorated with cream.

Practice steps:

1. Soak the custard slices in cold water, take them out, pour coconut milk into the pot, add the soaked custard slices, stir until the custard slices melt and mix them with coconut milk evenly, and let them cool for later use;

2. Add sugar into the cream twice and stir until 6-7%. Add the mixture in 1 and stir well.

3. Add the right amount of vanilla extract and rum.

4. Put a piece of Qifeng cake into the mold, pour half a piece of mousse, then put another piece of Qifeng cake, pour the remaining mousse, seal the plastic wrap, and put it in the refrigerator for more than 4 hours. After 4 hours, take a proper amount of whipped cream, decorate it, add a proper amount of fruit slices and leave it.

Nutritional value of coconut juice;

1. Water content of coconut juice and coconut meat: protein, fructose, glucose, sucrose, fat, vitamin B 1, vitamin E, vitamin C, potassium, calcium, magnesium, etc.

2. The oil content of coconut meat is as high as 35%, mainly palmitic acid, oleic acid, lauric acid, fatty acid and free fatty acid.

Efficacy and function:

1. Supplementary nutrition: Coconut contains sugar, fat, protein, vitamin B, vitamin C, potassium, magnesium and other trace elements, which can effectively supplement human nutrients and improve the body's disease resistance.

2. Diuresis and detumescence: Coconut juice is rich in minerals such as potassium and magnesium, and its composition is similar to that of intracellular fluid, which can correct dehydration and electrolyte disorder and achieve the effect of diuresis and detumescence.