Japanese strawberry milk yokan

Overview

Grab the end of the strawberry season and have a delicious, low-fat dessert to relieve the heat! Strawberry + coconut milk + milk! The finished product is cool and refreshing without freezing your teeth. The recipe is very simple~

Tags

• dessert
• japanese food
• summer recipes
• coconut milk
• strawberry
• white sugar
• gelatine powder
• milk

Ingredients

Steps

1. 1 Wash and dice the strawberries. Cut the large strawberries into 4 portions and the slightly smaller ones into 2 portions.

   

2. 2 Mix milk, coconut milk and white sugar evenly, and weigh 15g gelatine powder.

   

3. 3 Pour the mixed liquid into the pot, turn on low heat, and then pour the gelatine powder into the pot little by little and keep stirring. Turn off the heat several times to prevent the liquid from boiling. This process will take a long time, so you must be patient.

   

4. 4 Pour the cooked liquid into the container, and place the strawberries one by one on top of the liquid. The strawberries will not sink, but will float.

   

5. 5 After cooling, cover with plastic wrap and refrigerate overnight or place in the freezer until there is no liquid flowing (about 1.5-2 hours)

   

6. 6 The strawberry pudding I took out was ice cold, didn't freeze my teeth, and had a rich coconut flavor.