Ingredients ?

cold white water moderate amount (for soaking giardiniera)

giardiniera 15g (adjusted, the original 10g)

coconut milk 200ml

milk 125ml

water 100ml

sugar 40g

mango 1pc (the size of the right one can be)

coconut milk mango How to make milk jelly ?

Prepare all the ingredients

Cut the custard slices into small slices, soak the custard slices in cool white water to soften the slices (just enough water to keep the slices out of the custard slices)

Pour the coconut milk, milk, water, and sugar into a heatable container, I used a milk pan. On the stove heating (do not have to boil completely, but the temperature should be enough to melt the sugar and girardin tablets completely, it is recommended that a little higher temperature, of course, the fire mastery is not good to boil is also possible, is the finished product will have a small bubble on the surface of the) fast version is directly microwave heating, I have tried to succeed, the same can not be heated for too long

Heating is good to turn off the heat, the pot immediately added to the drained water already The first thing you need to do is to add the softened custard slices to the pot and stir until they are completely melted. Basic a put in before the photo melted

The mixture will be stirred evenly poured into their favorite containers, to be cooled (really nothing to put a glass lock bowl ah eating bowls or anything) picture of the mold for the 6-inch square cake mold, the amount of recipes just a plate, and then put a little bit of mango meat on the line

This time will be the skin of the mango peeled and cored diced and put into the cooled coconut cream mixture, spread as far as possible (the coconut milk). Spread as much as you can into the mixture (I put a lot in because my kids love mangoes). Cover and chill in the fridge for 3-5 hours, depending on the size of the container.

Demold the frozen coconut mango parfait, unmold the large box and cut into pieces. Best consumed within three days