condiments

200 grams of coconut milk

20 grams of corn starch

condiments

Cream that can be thickened to make whipped cream

100g

milk

50 grams

Fine coconut paste

50 grams

gel

10g

condiment

refined sugar

20 grams

water

10g

Practice of coconut milk parfait

1. First, weigh all the raw materials and prepare them. Dilute the starch with water, not too much water and not dry powder.

2. Pour the milk, coconut milk, cream and sugar into the milk pot and stir gently with low fire to dissolve the sugar.

3. Pour the starch slurry, be sure to stir while pouring.

4. Add softened gelatin tablets and stir.

5. Turn off the fire until the liquid in the pot becomes mushy. The whole process only needs a small fire and constant stirring to avoid acne.

6. When the coconut milk is not hot, pour it into a container covered with plastic wrap. After cooling, cover it and put it in the refrigerator until it is completely solidified.

7. When you take it out, you can easily take it out by holding the four sides of the plastic wrap. Gently remove the plastic wrap and the coconut milk cake will be taken out.

8. Trim the four sides, cut into small pieces, and then roll up the coconut to eat.

Cooking tips

1. Coconut juice and whipped cream are sweet. If you don't like it too sweet, you can reduce the amount of sugar.

2. Special note: Coconut milk tastes stronger than coconut milk, but you can't buy coconut milk in general supermarkets. If coconut milk is used, the formula should be adjusted: 80g coconut milk, milk 170g, and the amount of sugar should be adjusted to 45g. If there are no gelatin tablets, you can use corn starch completely, but the dosage should be increased to 80g, and the starch should be stirred with water to make a slurry, as long as it can be soaked.