Sticky soup dumplings and milk coconut milk together are a perfect match.

Ingredients

Gouda thick coconut milk 60 ml, pure milk 240 ml, sugar 30 grams, Ningbo soup dumplings 1 bag (frozen).

Practice 1 water boil open dumplings (no need to thaw), dumplings float and then add a small amount of water, cook dumplings to float, fish out dumplings soaked in cold water, standby.

2 bowl with sugar, milk/coconut milk mixed together with induction burner to boil and pour into the bowl, and finally add the cooked dumplings 6 - 8.

Coconut Sago Dew

Materials

Sago, coconut milk or coconut milk, sugar

Practice 1. First boil 300 ml of boiling water (about 1 rice bowl and a half).

2. Put 100g of sago into the boiling water, cover and bring back to a boil, turn off the heat as soon as it comes to a boil and leave it covered for 20 minutes with the residual heat.

3. Open the lid, visible sago has become translucent, but the heart is still white, this time to pour the excess water.

4. Put the right amount of sugar into half a bowl of boiling water to melt, pour into the translucent sago, open the lid and continue to cook until completely transparent.

5. After the sago is cooked, this is how it looks, remember to cook sago must be patient and stir from time to time, do not cook too much rotten, otherwise it will be a rotten paste.

6. After the sago is cooked, then cook the coconut milk, add the right amount of coconut milk with boiling water to mix evenly, put sugar, boil. If it is a drinkable coconut milk, you do not need to boil it.

Tips:

If there are red and yellow fruit particles to put in it is even better.

Coconut mung bean gazpacho

Materials

mung beans, coconut milk, giletto

Practice 1. mung beans with water to soak up the hot weather for fear of sprouting if the refrigerator soaked;

2. the mung beans to cook, the soup should not be too much, preferably not more than the mung beans, and then also to add the coconut milk; (but it is okay to add more, ready to consume giletto hard)

This is a good idea.

3. cooked mung bean soup with coconut milk, add softened jerry canes, heating so that the jerry canes melt, and mung beans, coconut milk mixed evenly;

4. into their favorite container, cool and put in the refrigerator, to be solidified after the cool cake can be;

5. eat according to personal taste plus "material

Tips:

Do not put extra sugar, eat according to personal taste pour some honey or syrup on it.

Coconut Sago Cake

Ingredients

10g of sago, 5g each of fish gelatin powder and sugar, 200ml of coconut milk, 15 corn kernels, and 1 sliced vanilla leaf.

How to do 1. First, roll the vanilla leaves into a small box and set aside.

2. Stir half of the fish gelatin powder and sugar, then heat and boil. Add sago and corn kernels and boil together to form a thick consistency, leave it to cool and solidify and set aside.

3. Stir in the other half of the fish gelatin powder and sugar, then add the coconut milk and cook until thickened and cooled. Thickening the mixture during cooking will make it set faster.

4. Simply divide the curds from 2 and 3 into upper and lower layers and stack in a small box.

Mansi Coconut Red Bean Ice

Ingredients

Main ingredient: Mango Coconut Sago Red Bean Crushed Ice.

Practice sago, hot water in a pot, cook and fish, standby;

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

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

4. coconut, with a blender to break up the slag to isolate the slag, as long as the water Add a small amount of flower milk, so that the 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 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 flavor of the red beans is better.

Coconut stewed snow clams

Nurturing summer saint, moisturizing beauty

Materials

Snow clam paste, rock sugar, each appropriate amount of coconut milk, ginger a small amount

Practice

Snow clams pre-soak, remove the black part of the water, fly water standby;

Put the appropriate amount of water (two-thirds of the crock pot) to the snow clams with rock sugar, ginger together into, high heat, 2 minutes

Snow clam paste, goji put in the stew pot, if the water is less this time you can add an appropriate amount of cold boiled water, the stew pot's almost full of 9 into;

Pot add an appropriate amount of water to boil, put into the stew pot, stew on low heat for 1 and a half hours;

Join the coconut milk and stewed for 10 minutes on it.