The practice of coconut milk pudding, the practice of coconut pudding

It is recommended to go to a professional school.

Introduction: Coconut-flavored desserts have always been deeply loved by the public, whether it is the appearance or the taste of the book is very attractive, the following I will bring you the practice of coconut pudding, I hope you like it!

Ingredients:

1 fresh coconut takes 250g of juice, 120g of beef hermetic milk, 100g of fresh cream, 160g of coconut milk, 25g of sugar, and 10g of glitter slices

Method:

1. Fresh coconut, use a hacksaw to cut a gap at the bottom of the coconut 1 3, and pour out the coconut water in a clean bowl first. Then extend the traces to 1 3 coconut shells sawed off, that is, into a coconut stew pot and lid. Try to keep the coconut body intact.

Note: If the coconut water is mixed with coconut shell minced, it can be sifted with a fine drain.

Never touch the oil.

2. Add 10g of gelatin slices to the coconut milk and soak for 5 minutes. When the time is up, bring the coconut water to a boil over low heat, stirring constantly with a spoon to avoid the gelatin flakes sticking to the bottom.

3. After the gelatin tablets are dissolved, turn off the heat first. Then add the weighed milk, whipped cream, coconut milk, sugar, salt, ** and boil, turning off the heat while the liquid is slightly boiling.

Note: Try not to boil too much when cooking

4. Cool the pudding solution with the water-chilling method, and pour the liquid back into the coconut shell when the liquid is slightly thickened. At this point, a coconut shell will definitely not be able to hold enough of these pudding solutions, so the excess solution can be placed in different containers.

5. After installation, cover the lid or plastic wrap and refrigerate in the refrigerator for more than 2-3 hours

Coconut milk pudding is one of everyone's favorite snacks, so have you ever thought about making your own at home? You might as well follow my steps to take a look, the following is my collection of coconut milk pudding recipes, welcome to collect!

Materials:

Ingredients: 260 grams of mango puree, 1 bowl of soaked white fungus, appropriate amount of coconut milk, 200 grams of fresh milk, 2 whole eggs, 80 grams of fresh cream, 6 gelatin slices, 100 grams of diced mango, 70 grams of caster sugar.

Method:

1.Chop the white fungus and set aside.

2.Soak the gelatin tablets in ice water to soften and remove, then squeeze out the water and set aside.

3.Pour fresh milk into the pot and heat until it is almost boiling.

4.Take a container, pour in the eggs and sugar, mix evenly, then slowly pour in the hot fresh milk while stirring quickly, then transfer to the stove and heat and whip until slightly thickened, and then remove from the heat.

5.Then pour in the whipped cream and beat well, then add the soaked soft. Stir the gelatin slices until melted, then add the mango puree, stir well, and let cool to become a mango milk sauce for later use.

6.Put white fungus into the model first, then add diced mango, pour in mango milk until it is 8 minutes full, then put it in the refrigerator until the milk is solidified, then take it out, pour in coconut milk until it is 9 minutes full, and then put an appropriate amount of white fungus to complete.

Chong PeiqingMaterials:

Coconut milk 400ml, milk 400ml, gelatin powder 7g, mango, sugar 80g, vanilla extract 1tsp, lemon, icing sugar, shredded coconut.

Method:

1. Sprinkle gelatin evenly on 60ml of milk and let it stand;

2. Heat the coconut milk and the remaining milk to the boiling point over medium heat with sugar;

3. Remove the heat and add vanilla extract and gelatin;

4. Pour into the mold, don't pour too full at a time, and finally add each cup evenly, and refrigerate for at least 3 hours; Note: I use a mold made of silicone, so I don't need to smear a layer of oil in the container in advance, if it is a mold made of ceramics or glass, remember to do this step, otherwise it will be more embarrassing to remove the mold:

5. To make mango jam: take an appropriate amount of pulp and put it on a plate, add half a lemon juice and a little frosting to the rest, and beat evenly with a crusher; Drizzle the mango sauce over the coconut milk pudding and garnish with a little shredded coconut.

Materials:

Coconut paddle, fresh milk, fish gelatin powder, sugar, mango, sago, red beans.

Method:

1. Pour 15ml of coconut paddle and 100ml of fresh milk into the pot, then add 15ml of sugar water and heat over low heat.

2. Slowly pour 5g of fish gelatin powder into a hot pot and stir until the fish gelatin melts. Put it in the mold and let it cool (you can take any shape you want). Place in the refrigerator for 4-5 hours and wait for the pudding to take shape.

3. Add water to the pot, boil until boiling, then add sago and cook until transparent, pass through the water, and set aside.

4. Pour coconut paddles, fresh milk, sugar water and sago into the container, stir and mix evenly, and pour in the formed pudding.

5. Cut the mango into a diamond shape (you can cut it however you want) and put it around the pudding, and add some red beans.

Coconut pudding is a very delicious food, girls should like to eat it, so the question is, how to make coconut pudding delicious? Let's introduce it to you!

Coconut pudding one.

1.None of this is done now, this is the finished product before. The first step is to soak the gelatin tablets in ice water, pay attention to add them one by one, or they will not be connected together.

2.Pour the milk with whipping cream and sugar into a pot over medium heat, (more than 30 degrees), then add coconut water and stir well with a plastic spatula, turn off the heat.

3.After soaking the gelatin tablets softly, absorb the water with absorbent paper, add to melt and stir well, and finally filter and cool the mold, and then put it in the refrigerator.

Coconut pudding two bright spots.

First of all, prepare two coconut, coconut milk lead, whipping cream, and gelatin slices. Then soak the gelatin slices in cold water, crack the coconut green and pour out the coconut water, filter the coconut water to remove the coconut shell residue, then add the coconut milk and whipping cream and stir well. Then heat the mixed coconut water, then add the softened gelatin slices to the coconut water and stir gently until completely melted.

Strain the coconut water with the gelatin slices again for a more delicate texture. Finally, wait until the coconut water cools, pour it into the mold, put it in the refrigerator and refrigerate for about 3 hours.

Efficacy analysis Pudding.

1 Defecation helps detoxify the intestines.

2 Intestinal tract to improve constipation.

3 Improves sleep **Three highs.

4 Addresses inflammation.

5. Eliminate acne and lighten spots.

6 Health and wellness.

7. Promote the body's metabolism.

8 Slimming**.

Coconut coconut meat is as white as jade, with the effect of tonifying the spleen and stomach, killing insects and clearing the mange, invigorating qi and dispelling wind, and can treat a variety of insect diseases, suitable for children with chancre accumulation, yellow muscles and thin face, and loss of appetite; Coconut water is cool and sweet, shengjin quenches thirst, clears heat and diuretics, and is suitable for people with summer heat and thirst, vomiting and diarrhea, edema and less urine

Ingredient main

150g whipping cream, 2 eggs, 2 egg yolks, 60g icing sugar, 2 servings.

Excipients others

350 grams of coconut milk Caramel sauce to taste.

Preparation of coconut pudding.

Step 1

Pour the coconut milk into a large bowl and mix with the whipping cream.

Step 1

Pour in the powdered sugar and mix well.

Step 1

Whole eggs and yolks are poured into small bowls and beaten.

Step 1

Pour the beaten egg mixture into the coconut milk mixture of the second step.

Step 1

Beat well with a manual whisk to become a pudding liquid.

Step 1

Sift the pudding liquid 1-2 times.

Step 1

After sifting, let the pudding solution stand for half an hour.

Step 1

After standing the pudding liquid, pour it into the pudding mold, put the mold into the baking tray, pour hot water into the baking tray (the height of the water should exceed the general height of the pudding liquid), put the baking tray in a preheated 165 degree oven, and bake for about 30 minutes until the pudding liquid is completely solidified. The baked pudding is even more delicious when refrigerated.

Picture of the finished coconut pudding.

<> cooking tips for coconut pudding.

Tips:

1.The pudding making process is not difficult, but it is difficult to master the baking conditions and temperature. Pudding needs to be bathed with water, and the height of the water is less than half of the pudding liquid (if you can do it all better), so choose a darker baking tray or a lighter pudding mold.

Bake at 165 degrees for about half an hour. The baking time should be flexibly adjusted according to the size of the mold, and the pudding liquid in the mold can be shaken until the pudding liquid in the mold has solidified and lost its fluidity. If it is baked for too long, the pudding will appear honeycomb-like and the taste will become old;

2.Coconut milk is a milky milky liquid made from coconut with a rich coconut aroma. Coconut milk is available in many large supermarkets, and it is divided into Carton packaging and canned cans, which can be selected according to your needs;

3.Drizzling some caramel sauce over the baked pudding will give the pudding more flavor and also give the pudding a pop of vivid color. Caramel sauce or creamy caramel sauce can be used, the former is clear and translucent, and the latter is thick and sweet, each with its own characteristics (the caramel sauce on the finished picture).

Method:Milk: 1 egg, 1 spoonful of sugar, a pinch of salt. Beat thoroughly.

Dig a little coconut oil and mix well!

Seal with plastic wrap and place in a pot filled with water. Put the bowl in the pot and the water should be close to half of the bowl. Too much water will run into the bowl!

Cover the pot and boil for 50 minutes, then turn off the heat and let it simmer for 20 to 30 minutes.

Open the lid and take it out and let it cool, put it in the refrigerator! Finish!

Nowadays, everyone's life is very stressful, so there is no time for yourself to rest, and if you are free, you will cook yourself a few delicious dishes and treat yourself well. Some people like to eat coconut milk pudding, so what should we pay attention to in the practice of coconut milk pudding? Let's find out.

To make coconut milk pudding, prepare coconut milk, fish gelatin powder and diced fruit. First of all, cut the fruit into cubes, you can choose the seasonal fruit and cut it into small pieces and keep it for later use. Then put the cut fruit into the cup, put the fish gelatin powder into the bowl, add coconut milk, stir the bowl with hot water, and the fish gelatin powder will all melt, and if you like sweet, you can also add some honey to stir and melt together.

After stirring, the bowl where the coconut milk is poured with the fruit is stirred again, be sure to stir open, otherwise it will be difficult for the pudding to solidify. After stirring thoroughly, pour it into a fruit cup, seal it with plastic wrap, and then put it in the refrigerator for 2-3 hours to make coconut milk pudding.

When making coconut milk pudding, we should pay attention to the amount of fish gelatin powder and coconut milk to be controlled, the amount of milk should not be too much, otherwise it is difficult to coagulate, if there is no fish gelatin powder, you can also use QQ sugar to replace, melt it in the microwave, you don't need to add honey, otherwise the taste will be too sweet.

Because when making coconut milk pudding, there is no additives added to it, and there is fruit in it, so you should eat it in time after it is done, otherwise it is easy to break the feast.

<> "Organic coconut fragrance dust dresses up rice cloth manuscript Zhending.

Ingredients: 1 bag of milk, 1 spoonful of sugar, a pinch of fruit, organic Thai jasmine rice, organic coconut oil.

Method:1. Cook a bowl of organic coconut rice, then add organic coconut oil, milk and sugar, stir and cook over low heat until thick

2. Pour it into a food processor and whip it into rice cereal, pour it into a cup and refrigerate it for half an hour.

3. Take it out and garnish with fruit.

Ingredients: 150 grams of watermelon, 250 ml of milk, 4 slices of gelatin (20 grams), 50 grams of sugar

Steps. Soak the gelatin slices separately and set aside, cut the watermelon into small pieces, weigh the milk and sugar and prepare;

First, put the diced watermelon in a food processor, tighten it and beat it quickly into juice;

Sieve once, if it is a juicer, do not sieve;

Then soak 10 grams of gelatin slices and control the purified water into the watermelon juice;

Put it on the fire with water, and let it cool off from the fire immediately after seeing the gelatin melt; (Stir the anti-stick bottom constantly).

Put the milk in a cooking pot, add sugar, and put the remaining 10 grams of soaked soft gelatin slices into the pot;

Then simmer over low heat until the gelatin slices melt, then remove from the heat and let cool for later use; (Stir the anti-stick bottom constantly).

Pour the milk into a cup after it has cooled, (save for one step to divide the milk and add it last) and put it in the refrigerator to freeze quickly.

30 40 minutes, after solidification, take it, feel that it can not be long, freeze the cup;

Pour the watermelon juice into the top layer of the coagulated milk, put it in the refrigerator and quickly freeze it for 30 to 40 minutes, and take it out immediately after the coagulation;

Finally, pour all the remaining milk into the top layer of watermelon juice, or quickly put it in the refrigerator and freeze for 30 to 40 minutes.

Take out the solidification immediately;

Decorate with a few watermelon pieces and decorate with two green plants.

Tips: Generally, it is put in the refrigerator for a long time, and it is frozen in the refrigerator, and it quickly solidifies in about 30 or 40 minutes, which reduces the time and solidifies in place. Open the refrigerator at any time to observe and guess whether the liquid is solidified, and if it is solidified, take it out quickly.

Ingredients: 2 boxes of coconut milk, 2 packets of gelatin powder, 25 grams of sugar (add according to your taste).

Step 1) Melt the gelatin powder with water, and then heat it over water;

2) Pour the sugar into the coconut milk and warm it through water;

3) Pour the melted Jisuishan Liding liquid into the warm coconut milk and stir well;

4) Put the stirred coconut milk into a container;

5) Seal with plastic wrap;

6) Refrigerate for at least 4 hours;

7) A delicious coconut milk pudding is ready.