Appropriate amount of cold boiled water (for gelatin tablets)

Gelatine tablets15g (adjusted original10g)

200 ml coconut milk

Milk125ml

Clear water 100ml

40 grams of sugar

Mango 1 (just the right size)

How to make coconut milk mango custard?

Get all the materials ready

Cut the gelatine into small pieces and soak the gelatine in cold boiled water (enough water to drown all the gelatine).

Pour coconut milk, milk, water and sugar into a heatable container. I use a milk pan. Heat it on the stove (it doesn't have to be completely boiled, but the temperature should be enough to completely melt the sugar and gelatin tablets. It is recommended that the temperature be slightly higher. Of course, it is possible to boil if the heat is not well controlled, that is, there will be small bubbles on the surface of the finished product. The faster version of Aauto is directly heated in the microwave oven. I've tried, and I can succeed, but I can't heat it for too long.

After heating, turn off the fire, immediately put the drained and soaked gelatin tablets into the pot and stir until they are completely melted. Basically, I don't take pictures. It melts as soon as I put it in.

Pour the evenly stirred mixture into your favorite container and let it cool (there is really nothing to eat in a glass lock bowl or bowl). The mold in the picture is a 6-inch square cake mold, and the recipe is just one plate, just add some mango meat.

At this time, peel the mango and cut it into pieces, then put it into the cooled coconut milk mixture and spread it out as far as possible (I put a lot of mangoes because my children like to eat them). According to the size of the container, cover and refrigerate for 3-5 hours.

Demoulding the frozen coconut juice mango milk jelly, demoulding the big box, and cutting into pieces. It's best to eat it in three days.