Cooking Steps

1. 

   Step1:First of all, there must be a coconut king. Use the back of the knife to knock around the place you want to open. The coconut shell will crack itself. At this time, you should pay attention. Insert the tip of the knife into the crack of the coconut shell. Pry it a little. There will be coconut juice flowing out. Don't be afraid. Just point the opening downward to the prepared bowl and pour out the coconut juice. The result of opening the table directly is that all the water is coconut water There are impurities in coconut water to be filtered. It's very important to measure how much liquid can be filled in half of the cup in which coconut is used as container. This one can't hold 250ml.

2. 

   Step2:250ml of liquid is about a piece of gilding. Cut it into pieces and soak it in cold water until it is soft. Boil 200ml coconut water in a small pot (because coconut milk will be added later). Pour the filtered water of the pickled gilardine into the pot. Stir over low heat until it is completely dissolved.

3. 

   Step3:Add. Coconut powder. Sugar. A little salt. It's very important. Be sure to add a little salt. Many desserts made of coconut milk in Thailand, Cambodia and other places have a light salty taste, such as mango glutinous rice. It's more delicious than pure sweet.

4. 

   Step4:Turn off the heat and pour in the coconut king. Then add 3040ml coconut milk. Stir well. Open to air and cover with plastic film and refrigerate overnight.

5. 

   Step5:Dangdangdangdangdang. The next afternoon when it's hottest. Take it out and we can enjoy it.

6. 

   Step6:It's double-layer. Because the high fat content is floating on the top. Below is the coconut water layer. The top layer is too thick and fragrant. The coconut water in the lower layer is clear, sweet and slightly sour. It's unique tropical style. It's icy, tender and smooth. It makes you eat one mouthful after another.

7. 

   Step7:Let's take another commercial coconut jelly (it's finished. Actually, I won't tell you it's because the commercial coconut is cut neatly and sold well) and pour out the water on the frozen coconut surface. Break the Oreo biscuit gently. Put the biscuit in the mortar and mash it into clay.

8. 

   Step8:Sprinkle the soil evenly on the frozen coconut surface. Add a little more cocoa powder on top. Mix gently with the tip of the spoon. This kind of Earth is more realistic. Finally, insert a mint tip for decoration. Please brew the yoghurt pot according to the law.

9. 

   Step9:The soil with cocoa powder is full of vitality. Is it very lifelike

10. 

    Step10:The taste is excellent. The commercial coconut jelly is only made of coconut wate

11. 

    Step11: