Coconut Silky Pudding
Coconut Silky Pudding
Ingredients:
- 500 ml of liquid white milk
- 750 ml of young coconut water
- 2 tablespoons of cornstarch
- 7 grams of jelly powder
- 75 grains of sugar
- Young coconut meat is cut into small pieces
- The ear mushroom is watered with hot water and cut into small pieces as a topping (optional)
How to make :
Mix dry ingredients (cornstarch, sugar, jelly powder) in the pan until smooth.
Add milk and coconut water, mix well.
Turn on the stove over low heat, then stir the pudding solution to a boil.Turn off the stove then enter coconut meat and ear mushrooms. Let stand for a while until the steam disappears then pour it into print.
Place it in the refrigerator after the pudding temperature is the same as the room temperature. After cold, soft pudding is ready to be eaten.
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