Rose milk coconut frost
By VicentaLakin
Recipe Recommendations
- milk 240ML
- light cream 100g
- corn starch 40g
- white sugar
- coconut appropriate amount
- Rosch broken rose petals appropriate amount
Steps for Rose milk coconut frost
1
1. prepare in advance a high-temperature-resistant container (with a glass bowl in the shape of a button button) which is dry and dry, with a coconut on the bottom and a spare of 2. hardness2
When the remaining milk, light cream and white sugar are poured into the pot and boiled in the middle of the fire while the milk in the pot is boiled, then the mixture of corn starch and milk is quickly plattered in the pan again. 53
6. The milk sauce in the pot becomes sticky, somewhat ointment-like, slightly condensed, and is mixed off the fire and placed in rose petals. 7. Put the lid on the box, which was placed before it, and put it in the freezer, eight nights after opening the lid the next day, with a small knife, and then shaving it gently on the four walls of the container, and then pouring it on the board, cutting into small pieces and putting all the coconuts around itRose milk coconut frost Make Tips
Milk 240ml (split into 80ml and 160ml), Light cream 100g, Cornstarch 40g (reduce by 10g for a softer texture, personally I don't like it), White sugar 30-32g (any more is too sweet), Coconut flakes as needed, Luo Shi crushed rose petals.