Coconut Gargan pudding
By VicentaLakin
Pure gagan pudding. Canada's sugar mammoth juice is extremely sugary and is used to make mammoth syrup, which is sweet as honey, tastes unique and rich in minerals, and is a natural and nutritional good that can be used as a sweeter agent instead of sugar。
Recipe Recommendations
- kudzu powder 25 grams
- soybean milk 150 grams
- coconut milk 100 grams
- maple syrup 30 grams
- vanilla extract 1 tsp
- blueberry appropriate amount
- sweetening
- cook
- ten minutes
- simple
Steps for Coconut Gargan pudding
1
A pack of 25 grams of glycerine, 150 grams of soybean, 100 grams of coconut, 30 grams of marmalade, 1 spoonful of vanilla, appropriate blueberry (optional or not)
2
Put the powder in the pot, put a little soy milk in it and mix it with the powder until it's fully soy and pour all the rest of it into the pot
3
Add coconut, marmalade, vanilla, all of it
4
When you open the middle fire, you boil the mixed fluids in the pot and then turn the fire
5
Put it in the bowl, put it in the fridge for 40 minutes, and you can eat it in the disk
6
Or a little blueberry juice on the top of Budon, blueberry + a little maple syrup + a little water in the mixer
7
Blueberry juice is doneCoconut Gargan pudding Make Tips
Blueberry juice can be replaced with your favorite jam. The soybean is homemade, and the boiled soybeans with water will be sour。