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Milk is a drink that we often consume. Milk is rich in nutrients such as protein, fat, vitamins and minerals. Milk protein contains amino acids necessary for the human body, and milk fat is mostly short-chain and medium-chain fatty acids, which are easily absorbed by the body. The potassium, phosphorus, calcium and other minerals in milk have a reasonable ratio and are easy for the body to absorb. And milk is also a raw material often used in desserts, such as the cakes and breads we usually make.

Today I also want to share a cool summer dessert with milk as the main ingredient. It is coconut milk jelly. This dessert is refreshing and refreshing. It is simple to make and has no additives.

Coconut milk jelly is a dessert made of pure milk as the main raw material. It needs to be refrigerated and cut into small pieces to eat. It tastes sweet, refreshing and refreshing. It is delicious and not greasy, and it does not contain additives. The amount of sugar can be adjusted according to your own taste. Self-adjustment, healthy and nutritious, is a very recommended summer refreshing dessert.

【Coconut Panna Cotta】

[Materials]: 1 bag of pure milk (227mL), 23g of cornstarch, 23g of white sugar, appropriate amount of shredded coconut;

[Detailed production process]:
Step 1: Prepare all the raw materials for making coconut milk jelly: cornstarch, coconut, pure milk, white sugar

Step 2: Pour pure milk, cornstarch, and white sugar into the milk pot, stir evenly, then turn on a low heat, stir while cooking, the fire should be low, if the fire is too high, it will easily boil. Stirring cannot be stopped, otherwise it is easy to agglomerate and affect the taste.

Step 3: Soon the milk in the pot will start to thicken, more and more like a paste, continue to cook on low heat, stirring while cooking;

Step 4: When the liquid in the pot is more viscous, lift the scraper, the milk paste is thick enough to drip slowly, then turn off the heat. After turning off the heat, there is still residual heat at the bottom of the pot, so you need to continue stirring for a while, and wait for the temperature come down to stop;

Step 5: Take a square bowl, spread a larger piece of plastic wrap, pour the cooked milk paste on the plastic wrap, scrape the surface with a scraper, and then fold the excess plastic wrap around the surface, turn over Come here, with the bottom flat and smooth, the better looking side up. Put it in the refrigerator for more than 2 hours, it is refrigerated, not frozen!

Step 6: Take out the refrigerated milk jelly, the shape has been fixed, a bit like tender tofu. Cut it horizontally and vertically, and cut it into small cubes;

Step 7: Put the cut milk jelly into the coconut bowl, and wrap the whole surface with coconut;
The coconut milk jelly is ready. The milk jelly just taken out of the refrigerator is cool, sweet, tender and smooth. The shredded coconut itself has a special sweet taste, which is delicious when eaten with the smooth panna cotta.

The flour and sugar must be mixed evenly before cooking

▲ During the cooking process, on the one hand, the fire should be low, and on the other hand, it should be stirred continuously. The speed can be slowed down, but it cannot be stopped;

▲ After cooking until thick, turn off the heat and continue to stir for a while, or pour it into another container to cool;

▲ After cooling, it must be placed in the refrigerator to refrigerate and shape, so that it can be made into a smooth milk jelly;

▲In addition to wrapping in shredded coconut, you can also try wrapping in matcha powder, cocoa powder or Oreo chips, and you will get a different taste.

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