Freshly squeezed coconut juice can be drank directly. It tastes cool, refreshing, fragrant and tender.

If you want to taste a different flavor of coconut juice, you can try making coconut juice desserts or coconut juice soup, which is also a good choice.

Friends who are interested can follow Mawang Encyclopedia to learn some coconut juice delicacies!

Ingredients for coconut milk cake: coconut milk, milk, white sugar, agar. Method: 1. Soak the agar in water for 15 minutes until soft, remove and drain and set aside; 2. Add milk, coconut milk and white sugar to the pot, heat until sugar

Melt and add agar; 3. Heat slowly over low heat, stirring all the time to prevent boiling and sticking to the pan, and cook until the agar is completely dissolved; 4. Put plastic wrap in the container, pour the slightly cooled liquid into the container, and let cool

Then refrigerate until solid; 5. After demoulding, cut off the corners, cut into pieces and serve on a plate.

Ingredients for coconut milk and taro chicken stew: chicken legs, taro, dried shallots, ginger, coconut milk, nine-layer pagoda leaves, vegetable oil, soy sauce, cornstarch, sugar, salt, water, oil Method: 1. Wash the chicken legs, remove the bones, and use

Marinate the basic seasonings with soy sauce, sugar and salt for 25 minutes, then add appropriate amount of cornstarch, water and oil and marinate for 5 minutes; 2. Peel and cut the taro into pieces, fry in hot oil until golden brown, put it in a pot and set aside; 3. Quickly

Heat oil in a pot over high heat, sauté dried shallots and ginger slices until fragrant, add chicken slices and stir-fry until cooked (outside turns golden), put in a pot, add water until about 3/4 of the ingredients are covered. After boiling, turn to medium

Simmer for about 15 minutes; 4. Finally, add a little salt to taste, add coconut milk and nine-layer tower, stir well and bring to a boil, then add a little sugar to taste and serve.