Milk

135g

Light Cream

95g

Coconut Milk

60g

Sugar

35g

Supplementary Ingredients

Cool Water

20g

Girardine Powder

8g

Steps

1. Soak the gilet powder in cold water for 5 minutes, then stir over hot water until fully dissolved,

2. Pour the milk, evaporated milk, sugar and coconut milk together into a non-stick saucepan and heat over low heat, and keep stirring with a spatula to melt the sugar,

3. Turn off the heat when it's cooking until it's slightly bubbling,

4. Pour in the gilet

5. Stir quickly to combine,

6. Line a plastic box with a layer of plastic wrap, pour in the coconut milk mixture when it cools down, and refrigerate until it solidifies,

7. Remove the coconut milk jelly and cut it into small pieces,

8. Bun a layer of coconut on the surface.

Tips

If you find any undissolved custard powder in the coconut milk mixture, be sure to sieve it before refrigerating. Coconut milk jelly needs to be refrigerated for at least 4 hours to solidify, and I refrigerated it overnight