Coconut milk recipe
Overview
The flavor of coconut and milk is rich and mellow. Personally, I don’t need to add too much sugar, and it retains the original taste of pure milk, which makes it more delicious.
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Ingredients
Steps
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Prepare materials
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Put the milk, light cream, cornstarch, and white sugar all into the container, beat them evenly with a whisk. Finally, add the isinglass powder.
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Stir slowly over low heat, in one direction. Stir until the isinglass powder is completely dissolved and the liquid is thick and can be drawn, turn off the heat.
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Pour the mixed batter into a flat-bottomed container and let cool, then place it in the refrigerator for at least two hours.
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Unmould after freezing.
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Use a knife to cut evenly into small pieces, roll in coconut paste, and it's ready to eat. If you can’t finish it, be sure to keep it sealed in the refrigerator.
