Completely stunning to yourself, good materials are the key to good desserts. About 7 cups, about 80 grams a cup
If you do a pudding cup, you don't have to worry so much. The pointed head has a softer mouth. You can pour the coconut water directly out and filter it.
Forgot to take a picture.) The two parts of the gelatin are soaked in two small bowls of cool water (if it is a fish gelatin powder, it will pour about 15 grams of water to feed it)
Transparent part: coconut water + sugar induction cooker small heat to heat the micro-boiling, cooling to about 60 degrees, adding soft gelatin or fish gelatin powder.
About 35 grams of coconut water is poured into each pudding cup, frozen in a refrigerator, and condensed.
White layer: milk + light milk + coconut milk + sugar boiled slightly, cool down to about 60 degrees, add white portion of gelatin or fish gelatin powder, stir evenly, filter, pour into the transparent part of the solidified pudding cup, then Put the refrigerator in the refrigerator until it is completely solidified. It is super delicious~
If the whole is not bad, I am stewing other things, 嘻嘻
I am using this coconut milk.
1, coconut green boiled too long for acid 2, this sweetness is relatively low, more can eat the coconut sweet. 3, the temperature is high, affecting the condensation of the gelatin, so say about 60 degrees and then put. 4, the weight of this jelly gelatin is three percent liquid, 1000 grams of liquid, 30 grams of gelatin.