Shredded coconut cubes—the first choice dessert in summer

Overview

This is the recipe I learned from Malin. I have made it several times. Based on family feedback, I reduced 5 grams of sugar. Friends who like sweetness can add some sugar. In summer, shredded coconut cubes are a small dessert that tastes particularly smooth and fragrant after being refrigerated. It is cold but not ice-cold. It tastes very refreshing and is quick to make. It is worth trying.

Tags

• baking
• afternoon tea
• corn starch
• original coconut
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Mix 80 grams of milk with cornstarch and let the cornstarch melt completely.

   

2. 2 Pour 170 grams of milk, caster sugar and light cream into a small pot, heat over low heat while stirring evenly; wait until the milk begins to boil, then add the mixed cornstarch milk paste.

   

3. 3 Stir quickly, the liquid begins to thicken, stir until smooth and smooth, and turn off the heat.

   

4. 4 Spread the shredded coconut all over the bottom of the container. Lock Box is recommended. This step can be done in advance.

   

5. 5 Pour the cooked milk paste into the box, smooth the surface with a spatula, and put it in the refrigerator for about 4 hours.

   

6. 6 Take out and cut into small pieces.

   

7. 7 Pour some shredded coconut into the plate, put the cut pieces in and wrap them all around, and spread the shredded coconut evenly.

   

8. 8 The whole entrance feels cool~~~~This summer is so comfortable.