Cucumber coconut cream
By VicentaLakin
The best thing I can think of in the hot summer is having air conditioning, eating dessert, watching TV dramas and not worrying about getting fat. The beauty sweetness of a papaya coconut milk freeze, far away from Mount Fuji, can feel the cold from the screen. Summer is a good season for papayas
Recipe Recommendations
- papaya one
- coconut milk 140g
- pure milk 70g
- white granulated sugar 10g
- gelatin powder 10g
Steps for Cucumber coconut cream
1
Prepare food。
2
on the top of the papaya, it's cut from 4 to 5 cm. take the seeds out with a spoon and shave the inside of the papaya as much as possible and smooth it。
3
The ratio of 3,3 to 1, water temperature is best controlled at around 30 degrees。
4
Keep the coconuts and the pure milk pottery on fire, evenly mixed, and don't let it boil! Add sugar (depending on their preferences) and join glittin paste with a fine little fire of electric pottery to ensure that the fire does not boil, as more than 70 degrees centigrade will affect the glitting。
5
When mixed up, the coconut milk is cooled, placed in the papaya, crouched to allow full contact between the papaya and the coconut milk。
6
Put it in the fridge for 3-4 hours and you can eat it。