1, coconut cake.

(1) Prepare 400g of coconut milk, 200g of milk, 80g of sugar, 30g of fish gelatin powder/gelatin flakes/powder, and about 120g of cool water.

(2) Pour the coconut milk and fish glue powder into the cool water and stir well, melt under hot water and wait for use.

(3) coconut milk and sugar heating, sugar can be dissolved off the fire, no need to boil, and finally add the soaked fish glue powder and stir.

(4) Pour into a non-stick container, put refrigerated solidification (about 3 hours) can be cut into pieces to eat. Ordinary containers must be lined with plastic wrap first.

2, fresh milk coconut cake.

(1) Prepare 200ml of coconut milk, 60g of whole milk powder, water, 20g of fish gelatin powder (or gilgitine flakes), 50g of sugar.

(2) First, mix the milk. 60g of powdered milk is about 5 teaspoons, and add 300ml of boiled water to mix.

(3) Cook the fresh milk in a pot, add 200ml coconut milk then 200ml water.

(4) Add about 5 or 6 teaspoons of sugar, or more if you like, and stir until the sugar melts.

(5) Finally, put 20g fish glue powder, keep stirring until completely melted.

(6) Remove from heat, pour into a container when cool, and place in the refrigerator for about 4 or 5 hours.

3, mango coconut cake.

(1) Prepare 200 grams of coconut milk, 200 grams of pure milk, 20 grams of sugar, 1-2 mangoes, 2 slices of gillette.

(2) Mix the milk, coconut milk and sugar together, heat over low heat and then add the jerry cans (which must be softened in advance with cool water) and stir until the jerry cans are completely melted, then turn off the heat and pour into a container and leave to cool.

(3) Cut the mango into pieces and pour into the cooled coconut milk.

(4) Chill in the fridge for 3 hours or more, remove and cut into chunks.