Coconut, gel sheet, milk, whipped cream, mango, rum.

working methods

1, the required material, gelatin with cold water bubble;

2. Peel the mango and mash the pulp;

3. Put 275g of mango puree, 70g of fine sugar and water 130g into a milk pan, and heat evenly with low fire until the bubbling sugar is dissolved (the sweetness can be appropriately increased or decreased according to personal taste and mango sweetness);

4. If the mango is not fine enough, it can be filtered. This step can be operated as required;

5. Add 1.5 soft clear film and stir until it is completely dissolved;

6. Pour it into a cup-shaped container and put it in the refrigerator until it is solidified;

7. Digging out 250g of coconut meat from coconut green at normal temperature;

8. Put into a wall-breaking machine, add 250g milk and 1 10g fine sugar, and beat into coconut milk. Try to type as carefully as possible. The milk quantity can be appropriately increased or decreased according to the dryness and wetness of coconut. The beaten coconut milk looks like thick yogurt, and it can taste sweet after beating.

9. Add 50 grams of hot milk to 2.5 pieces of soft gelatin tablets, stir until the gelatin dissolves, and put it in warm water without burning your hands;

10, scoop a spoonful of coconut milk into gelatin solution and quickly stir evenly;

1 1, after stirring, pour the remaining coconut paste and stir evenly;

12, whipped cream and 20 grams of fine sugar with electric egg beater until seven points, like thick yogurt;

13, add 5g rum and mix well;

14. Pour the coconut milk into the cream bowl and stir evenly (it is better to stir the coconut milk and cream at about 25 degrees);

15, mixed coconut;

16, take out the cup with mango paste solidified, squeeze coconut milk on the cup, and then put it in the refrigerator for 4 hours to take it out;

17, cut mango on the surface and serve.