Dessert recipe... Ingredients for mango glutinous rice cake: 400g mango, 30ml corn oil, 160g glutinous rice flour, 220ml milk, 50g powdered sugar, 459g corn flour, 15g coconut powder, appropriate amount of coconut grated.

Preparation method: 1. Separate rice flour, corn oil, sugar powder, coconut flour and corn flour into a large bowl, add milk and corn oil and stir.

2. After forming a uniform slurry, put it into a steamer, cover it, steam over medium heat for 15 minutes, and let cool.

3. Peel and core the large mango, and scoop into small balls.

4. Take an appropriate amount of dough and flatten it in the palm of your hand, then add mango balls.

5. Wrap it well, gently roll it into a ball, and roll it in coconut milk.

Coconut milk parfait ingredients: 150g coconut milk, 50g light cream, 150g pure milk, 30g sugar, 8g isinglass powder, 40g grated coconut.

Production method: 1. Prepare all materials.

2. Pour coconut milk, light cream and sugar into the milk pot and heat until the sugar melts.

3. When it boils slightly, pour in pure milk.

4. Pour in fish gelatin powder.

5. Use a manual egg beater to stir until the fish gelatin powder is fully dissolved and then turn off the heat.

6. Use a spoon to remove the foam on the surface and let it cool slightly.

7. Pour into the mold and let cool, then refrigerate until solid.

8. Pour the shredded coconut into the baking pan and spread evenly.

9. Preheat the oven to 120 degrees in advance, place the baking sheet in the middle of the oven, and bake for 10 minutes.

10. Bake the grated coconut until slightly brown, take it out and let it cool.

11. Take the frozen milk cake out of the mold and dip it in coconut.