Osmanthus layer material: half a bowl of sugar osmanthus, two bowls of water, and 25g of Geely powder.

Coconut juice layer material: half a can of coconut milk, 250ml of milk, 1 bowl of water, and 25g of gelatin powder.

working methods

Osmanthus layer:

1. Boil the water, then add osmanthus.

2. After the osmanthus water is boiled, turn off the fire.

3. Then add the gelatin powder, and add it while stirring until the gelatin powder is completely dissolved.

Coconut juice layer:

1. Boil the water, add sugar and cook until the sugar melts.

2. Add coconut milk and milk to the sugar water and boil.

3. Turn off the fire after boiling, add the gelatin powder, add it while stirring, and turn off the fire after boiling until the gelatin powder melts.

Final result

1. Pour the first layer of coconut juice into the container, and then put it in the freezer (frozen layer) 10 minute.

2. Take it out after 10 minute, then scoop the cool osmanthus water on the concentrated coconut juice layer and put it in the freezer for10 minute.

3. Repeat in turn, and put it in the refrigerator for 2 hours when it is placed on the last floor.