Pure milk 140g Coconut milk 70g
White sugar 30g Light cream 60g
gelatine flakes/gelatine powder/isinglass 2 tablets/20g Coconut Can be added or not
Summer dessert recipes #foodvideochallenge##我要上头focus#Illustration of how to make a must-have summer dessert for moms 1

Step 1

Take 2 gelatine sheets (about 10g) you bought, put them in a bowl, pour an appropriate amount of water, and soak them for 5-10 minutes. Don't soak the gelatine tablets for too long, otherwise they will melt into liquid. If you don't have gelatine tablets at home, you can use isinglass or gelatin powder gelatin instead."br8" src="https://cp1.douguo.com/upload/caiku /4/e/b/200_4e825dd7c5345127e90dbc33c5b5abcb.jpeg" alt="#foodvideochallenge##我要上头focus#Bao Ma’s must-have summer dessert recipe illustration 2" />

Step 2

Pour 70g of coconut milk and 140g of pure milk into the pot and bring to a boil. 30g of white sugar and 60g of light cream are brought to a gentle boil. #foodvideochallenge##I want to be the first focus# Illustration of how to make a must-have summer dessert for moms 3

Step 3

Pour in the soaked gelatine slices and cook until the gelatine slices are completely melted. Turn off the heat and let cool. The boiled coconut milk jelly liquid must be cooled, otherwise placing the hot liquid in the refrigerator will shorten the service life of the refrigerator.#foodvideochallenge##我要上上focus# Illustration of how to make a must-have summer dessert for moms 4

Step 4

Find a clean, oil-free and water-free container, pour the cooled coconut milk jelly liquid into the container and refrigerate for 2-4 hours. The refrigeration time depends on the temperature of the refrigerator, the amount of coconut milk liquid and the gelatin sheets. #foodvideochallenge##I want to be the first focus# Illustration of how to make a must-have summer dessert for moms 5

Step 5

Take the chilled coconut milk jelly out of the refrigerator and cut it into the shape you like with a knife. Sprinkle a layer of grated coconut on the surface of the cut coconut milk jelly and enjoy. Summer Dessert Cooking Tips

1: The pot used to cook coconut milk and milk must be clean and oil-free. Dirty pots or unwashed oily pots can cause cooking problems.The coconut milk jelly tastes unpalatable, especially if the cooking pot is not cleaned, which seriously affects the coagulation power of the gelatine slices and the milk and coconut milk, resulting in the resulting custard being still liquid and not tasty. 2: Pour the boiled gelatine sheets into the mold, let the liquid cool, and then refrigerate it to set it. Placing overheated liquid in the refrigerator will shorten the service life of the refrigerator. 3: The number of grams of gelatin flakes/isinglass/gelatin powder should be adjusted according to the total grams of milk and coconut milk you add. If you add too much milk and coconut milk, it will be auspicious. Adding too little diced flakes/isinglass/gelatine powder will also affect the coagulation power of the final product. 4: The refrigeration temperature should not be lower than 6 degrees Celsius. The optimal temperature is 2-4 degrees Celsius. However, the refrigeration time of milk jelly depends not only on the temperature of the refrigerator, but also on the liquid you make and the addition of gelatin flakes/isinglass/jelly. It depends on the amount of diced powder.