Coconut melon
By VicentaLakin
Let's have a cold, milky papaya in the hot summer. Sweets tempt me
Recipe Recommendations
- papaya a
- light cream 50ML
- sugar 20g
- coconut milk 50ML
- milk 150ml
- sweetening
- cook
- several days
- simple
Steps for Coconut melon
1
Once the papaya is removed from the skin, a third of the papaya is cut open, the seeds are dug out and placed in a viable bowl。
2
pour coconut, milk, light cream into the pot, mix 10 g of glue and sugar, heat it up (without cooking it) and dry it。
3
And pour cold coconut milk into the papaya。
4
Cover the lid (two toothpicks if you can't cover it) and seal it in the freezer for one night。
5
Take it out the next day and cut。
6
It can be cut in size, or it can be easier to eat in four bars。Coconut melon Make Tips
1. The coconut cream freeze may be made of light cream and milk without coconut solution. If there's really no coconut, we can use coconut juice. Milk + coconut, milk + light cream, milk + coconut juice can be combined. 2. Refrigerators are kept for at least four hours, which, in the overnight period, will make the papaya more condensed. I used Odébo's light cream, garbled coconuts, and vinyl powder。