Can milk powder be used as a coconut milk formula, and can a coconut milk recipe be made with cornst

Yes, the desiccated coconut cube is the staple of many dessert shops, in fact, it only takes a few steps at home, and a simple and quick dessert that can be made without an oven can be easily completed. Using milk, milk powder, sugar and other homely materials, the finished product also has a strong milk flavor, and it is sweet but not greasy.

Ingredients: 60g of desiccated coconut, 30g of whole egg liquid, 30g of milk, 30g of butter, 30g of sugar, 20g of milk powder, 10 minutes of milky flavor, baking process, simple and difficult, the practice of coconut fillingStep 1 Prepare the weighing materials first, this recipe is still relatively easy to remember. The butter is softened at room temperature, the eggs are beaten and weighed. 2 Pour the milk and egg mixture into a basin, add the sugar, and stir well.

3 Add the milk powder to a bowl and stir well. Microwave the butter, melt, add to the bowl and stir well. 4 Pour the grated coconut into a well-blended bowl.

Mix well. 5 Mix the coconut filling evenly, the milky flavor is overflowing, and wrap it in plastic wrap. It's ready to be refrigerated.

6 When you need to use it, you can make small round balls as required. 7 Remember to refrigerate the balls! Tip: It is best to make the coconut filling in advance so that the coconut can fully absorb the moisture in the filling.

The finished coconut filling must be refrigerated first, because the butter is melted, so it is softer, and it is more convenient to use after refrigeration.

Summary. Hello, make coconut milk recipe with full-fat grated coconut Step 1: Soak the gelatin slices in ice water in advance to soften, take out and drain slightly after softening, and set aside Step 2 Pour all the jelly, whipping cream, milk, and caster sugar into the milk pot, heat and stir constantly, heat to 50-60 degrees Celsius (the temperature is too high, it will affect the coagulation effect of gelatin), turn off the heatStep 3Put the drained gelatin slices into the boiled coconut milk and stir continuously until completely meltedStep 4Take a container of suitable size (such as a crisper box, Preferably in a square-shaped container), the container is covered with plastic wrap, and the finished coconut milk is sifted into a mold. (In this step, you can add your favorite fruit to refrigerate together, and it will become a colorful fruit coconut milk cube, I personally think that diced mango and coconut milk are very compatible) Step 5 Put it in the refrigerator for 4-5 hours until it is completely solidified Step 6 Demold the frozen coconut milk jelly and cut it into small cubesStep 7Take a container and pour an appropriate amount of desiccated coconut, put the coconut milk cube in, gently turn it over, and make it evenly past a layer of desiccated coconut before eatingStep 8 Coconut milk jelly needs to be refrigerated, and the flavor is better after refrigeration.

You Liang Xiao let good, make coconut milk small recipe with full-fat desiccated coconut Step 1 Gelatin slices are soaked in ice water in advance to soften, take out and drain slightly after softening, and set aside Step 2 Pour all the syrup, whipping cream, milk, and caster sugar into the milk pot, heat and stir constantly, heat to 50-60 degrees Celsius (the temperature is too high, it will affect the coagulation effect of the gelatin), turn off the heatStep 3Put the drained gelatin slices into the boiled coconut milk and stir continuously until completely meltedStep 4Take a container of suitable size (such as a crisper box, Preferably in a square-shaped container), the container is covered with plastic wrap, and the finished coconut milk is sifted into a mold. (In this step, you can add your favorite fruit to refrigerate together, and it will become a colorful fruit coconut milk cube, I personally think that diced mango and coconut milk are very compatible) Step 5 When you put it in the refrigerator and refrigerate 4-5 small acorns, until it is completely solidified Step 6 Demold the frozen coconut milk jelly and cut it into small cubes Step 7 Take a container and pour in an appropriate amount of desiccated coconut, put the coconut milk into the small square, and gently turn it carefully to make it evenly past a layer of desiccated coconut to eatStep 8 Coconut milk jelly needs to be refrigerated and preserved, and the flavor is better after refrigeration.

Hello, high-fat desiccated coconut and full-fat coconut socks are mainly the difference in fat content; Particle size: coarse particles, medium pure particles, etc. High-fat desiccated coconut:

General fat content: 65% or less is high-fat desiccated coconut, full-fat desiccated coconut: a unique fat content:

More than 60% is called full-fat desiccated coconut

It's high-fat, I don't know if it's usable, and there's no difference in taste.

Hello, the use of it, in fact, there is not much difference in taste. 

1. Ingredients: 500g of milk, 150g of light cream, 1 2 vanilla pods, 65g of corn starch, 60g of caster sugar (if you like sweetness, you can add 10-15g), about 50g of desiccated coconut.

2. Cut the vanilla pod in half and remove the vanilla seeds. If vanilla pods are not available, vanilla extract can be substituted, but the taste may vary slightly.

3. Pour the milk, whipping cream, caster sugar, cornstarch and vanilla seeds into a small pot.

4. Mix well and stir until there is no dry powder. Turn on low heat throughout the whole process, stirring constantly with an egg whip while heating to avoid uneven heat to the bottom. After heating for about 5 minutes, the milk paste begins to solidify, resulting in small gnocchi, continue to stir and heat.

5. After boiling, continue to cook for about 1 minute, turn off the heat, at this time the milk paste becomes thick, stir quickly and vigorously to make the milk paste smooth.

6. Sprinkle a layer of desiccated coconut on a glass plate (26*15cm).

7. Pour in the boiled milk paste and spread it evenly. After cooling, refrigerate (the layer that does not freeze) for at least 3 hours.

8. Take out the refrigerated and solidified custard and cut it into small pieces of about 2cm.

9. Put the cut milk cube in the crisper box, sprinkle an appropriate amount of desiccated coconut, cover the lid and shake evenly, so that the milk cube is coated with a layer of deceitful coconut on all sides.

10. Do not store refrigerated and sealed for more than 3 days.

Absolutely!

Ingredients: 400 grams of pure milk.

Whole milk powder 40 grams.

30 grams of caster sugar.

Cornstarch 60 grams.

Desiccated coconut to taste.

The preparation of the milk coconut small square.

Prepare all the ingredients.

Add cornstarch to a small non-stick saucepan.

Add milk. <>

Add caster sugar.

Add whole milk powder.

Stir well with a spatula until the sugar is melted and there are no lumps in the pan.

Heat the pan over low heat.

Stir with a spatula constantly.

When it is thick, remove from heat quickly.

Spread a layer of grated coconut on the bottom of a square container.

Pour in the boiled milk cake.

Smooth the surface with a spatula.

Sprinkle a layer of desiccated coconut on the surface, press by hand to smooth and refrigerate for a few hours.

Once refrigerated to form, pour out of the box and cut into small cubes.

Add to the grated coconut and cover it with the deceit.

Tips: 1. The amount of sugar in the recipe is not much, but the milk cube is also very sweet, because the coconut itself has a sweet taste.

2. When boiling, be sure to low heat and stir constantly to prevent the bottom from getting wetted.

3. It must be boiled to a very thick state, otherwise it is not easy to solidify and form.

4. After pouring into the box, sprinkle a layer of desiccated coconut on top to make it easy to shape and prevent sticking.

5. Refrigeration is to set the shape and taste better.

coconut milk toast; coconut milk and coconut cake;

Coconut milk coconut cake method:

Ingredients: Ingredients: 100g coconut milk

Agar 8g excipients: appropriate amount of minced coconut.

Sugar to taste. Milk powder to taste.

100g of purified water

Steps:1Main and auxiliary materials: coconut milk, desiccated coconut, milk powder, agar.

Flavor: Sugar.

2.Put the agar in a pot and add water to soak it until soft.

3.Then simmer over low heat to dissolve.

4.After adding milk powder and white sugar to dissolve, add coconut milk.

5.Stir it and mix well, then turn off the heat.

6.Pour into molds and refrigerate.

7.Demold the refrigerated nasi milk cake.

8.Add an appropriate amount of desiccated coconut and dip well.

9.Serve on a plate, sprinkle with some grated coconut and serve.

Tips: 1. The amount of sugar can be put according to your own taste.

2. Milk can also be used instead of milk powder. If you use milk, don't add water.

Ingredients: Appropriate amount of milk, appropriate amount of light cream, appropriate amount of corn starch, appropriate amount of caster sugar, appropriate amount of dececrated coconut.

1.Pour the milk, whipping cream, caster sugar, cornstarch and vanilla extract into a small pot.

2.Mix well and stir until there is no dry powder, turn on low heat throughout the whole process, and stir constantly with an egg whisk while heating.

3.After boiling, continue to cook for about a minute, turn off the heat and stir quickly and vigorously to smooth the milk paste.

4.Sprinkle a layer of desiccated coconut on a plate, pour in the cooked milk paste, spread out, cool and refrigerate for 3 hours.

5.Take out the refrigerated and solidified custard, cut it into small pieces of about 2cm, put it in the crisper box, sprinkle with an appropriate amount of desiccated coconut, cover the lid and shake evenly.

【Pink Milk Coconut Small Square】Cute and girly, Q elastic soft and glutinous taste, very suitable for summer

Desiccated coconut milk cube for 14+ babies.