Coconut milk recipe
Milk 500g | Light cream 150g |
Cornstarch 65g | Fine sugar 55-60g |
Vanilla Pod 1/2 root | Coconut About 50g |
Step 1
Cut the vanilla pod in half and remove the seeds.Step 2
Pour the milk, light cream, caster sugar, cornstarch, and vanilla seeds into a small pot.Step 3
Mix thoroughly until there is no dry powder left.Step 4
Turn on low heat throughout the process, stirring constantly with an egg beater while heating to avoid uneven heating. After heating for about 5 minutes, the milk paste begins to solidify and small lumps appear. Continue stirring and heating.Step 5
After boiling, continue to cook for about 1 minute, then turn off the heat. At this time, the milk paste becomes thicker. Stir quickly and vigorously to make the milk paste smooth.Step 6
Spread a layer of shredded coconut in a glass plate (26*15cm).Step 7
Pour in the cooked milk paste and spread evenly. After cooling, refrigerate (unfrozen layer) for at least 3 hours.Step 8
Take out the refrigerated and solidified panna cotta and cut it into small pieces of about 2cm.Step 9
Put the cut milk cubes into the crisper, then sprinkle with an appropriate amount of coconut, cover and shake evenly so that all sides of the milk cubes are coated with a layer of coconut.Step 10
Keep refrigerated and sealed for no more than 3 days. Cooking tips for coconut milk recipe