Mango coconut cream
By VicentaLakin
Well-nourished, civilian-priced milk and sweets, together with fruit and some special raw materials, make an old, young, popular tea dessert
Recipe Recommendations
- milk 120g
- coconut juice 200g
- mango 200g
- white sugar 20g
- fish film 16g
- milk fragrance
- mix
- an hour
- simple
Steps for Mango coconut cream
1
Food ready2
Let's put the fish film in the container first and put ice milk in soft3
Mango cut open4
Put on the coconut juice and heat it up a little bit5
Heat until the fish film is completely invisible6
Take a six-inch heart-shaped grinder and seal a mango in the outer zone7
Put in a little bit of mixed fish coconut milk, freeze the fridge for 10 minutes, and fix the mango at the bottom. Stay8
When the bottom mango is frozen, the remaining coconut milk and mango are frozen back in the fridge for 30 minutes9
It'll just take off the pattern10
Cut it up and eat it