Coconut juice and all the sugar, put into the pot together, boil;
Water is added to the corn starch and mixed to a particle-free state;
Change the medium heat, pour the corn starch slurry into the coconut juice, and pour while stirring;
Stir until the coconut milk is boiled again, during which the stirring action cannot be stopped; the stirring action cannot be stopped; the stirring action cannot be stopped; the important thing is said three times
After the second boil, change to a small fire and continue to stir.
It is obvious that there is a process of coconut milk: liquid → paste → stirring has grain, but it will disappear → stirring has grain, it is not easy to disappear → coconut milk is delicate and shiny
The coconut milk turns into a fine, shiny paste that turns off the fire. Continue to stir for about 1 minute with the remaining heat;
Pour the coconut paste into a mold box with baking paper and freeze it for more than 4 hours. It will have the status of DuangDuang and it will be very flexible.
After shaping, cut into small pieces and roll on the coconut.
1, the key point: the successful production of coconut milk is very delicate, shiny, very smooth. 2. From the moment when the corn starch slurry is poured into the pot, the stirring cannot be stopped. Otherwise, the starch agglomeration is not uniform, and the quality of the produced product is uneven and the molding is incomplete. 3, corn starch is recommended to mix well water and then poured into the boiling water in the form of starch slurry, so that the starch is fully and evenly mixed.