How to make coconut milk jelly? Can coconut milk jelly be refrigerated in the refrigerator?

Coconut milk jelly is a delicious food, but many people will learn to make it at home. The practice of coconut milk jelly is very simple, so how to make coconut milk jelly? Can coconut milk jelly be refrigerated in the refrigerator? Let's have a look!

Tips for making coconut milk jelly Ingredients: 2 pieces of gelatin, milk 135g, whipped cream 95g, coconut milk 60g and soft sugar 35g.

working methods

1. Put the gelatin tablets in ice water, soak them for about 15 minutes, then take them out and squeeze out the water for later use.

2. Put the milk into a large container, add the whipped cream, coconut milk and soft sugar, and stir well.

3. Put it in a pot and heat it for saccharification. The temperature of mixed coconut milk is about 50 degrees.

4. Add the soaked gelatin tablets, stir until dissolved, and turn off the fire.

5. Put a layer of plastic wrap in the sealed box.

6. After the coconut milk is cooled, pour it into the refrigerator and refrigerate until it is solidified.

7. Take it out and cut it into small pieces and coat it with coconut milk.

Can coconut milk jelly be kept in the refrigerator? Yes, it must be kept in the refrigerator.

Coconut milk and coconut milk products are not easy to preserve, so it is best to eat them as soon as possible, because they are easy to deteriorate at room temperature and will agglomerate and harden in cold storage environment, so they should be put in the freezer and eaten as soon as possible.

Coconut milk jelly is made of coconut milk and other ingredients, which can be mixed with other ingredients to make various foods. It is a good choice to enjoy the cool in summer.

How to store coconut milk jelly? Coconut milk jelly is stored at room temperature for about one hour, and the shelf life is two days if it is put in the refrigerator (0-4℃). It is recommended to eat it on the same day, which will be fresher and more fragrant!

Coconut paste is to cut the fresh coconut at the top with a knife, pour out the coconut juice inside, and then pour the coconut milk and coconut juice into the pot together. You need to add some seasonings, such as gelatin and appropriate amount of sugar, and cook it with low fire until it is completely diluted. When it's ready, it becomes the so-called coconut paste when poured into coconut, which is very common in Thailand and will taste better when frozen.