Cuisine and function: Dessert/snack Taste: Sweetness Technology: Baked assorted coconut balls Production materials: Ingredients: 400g coconut, 70g eggs, 15g wheat flour, 20g condensed milk (sweet, canned), raisins 30g, cherry 30g. Seasoning: 120g of white sugar. Teach you how to make assorted coconut balls and how to make them delicious. 1. Break the eggs. Add flour, coconut flour and evaporated milk and mix well. 2. Chop the cherries and raisins, add to the coconut, and stir evenly. 3. Divide all the desiccated coconut into about 35 balls, squeeze each ball into a ball. 4. Preheat the grill pan over high heat for 5 minutes. After the coconut balls are cooked to 12, turn them over from the first to the last, and grill over medium-high heat for 4 minutes, turning them 1 to 2 times in the middle. 5. Bake the remaining coconut balls in the same order.

Tips for making assorted coconut balls: This product requires coconut powder for better results. Xiaopai - Food: Eggs: Eating them with goose will damage the spleen and stomach; eating them with rabbit meat and persimmons can cause diarrhea; at the same time, it is not suitable to eat them with soft-shell turtles, carp, soy milk, and tea. Raisins: When taking spironolactone, triamcinolone acetonide, or potassium supplements, it is not advisable to eat raisins and other foods high in potassium, otherwise it may easily lead to hyperkalemia, gastrointestinal cramps, abdominal distension, diarrhea, and arrhythmia.