Tender and sweet
The sweet boiled red beans are combined with tender coconut custard, and the sweetness of the coconut and red beans blend together perfectly. With a bite of coconut milk jelly immediately melted in your mouth, mixed with coconut flavor and slightly sweet red beans, what could be happier in summer than eating such a delicious dessert in an air-conditioned room!
ingredient
200g coconut water, 200g milk, 50g red beans
Sugar 70g, Gelatin Tablets 2 Tablets (10g)
Step 1 Boil the red beans in advance and dip the gelatin slices in advance
1: Soak the red beans for 2 hours, cook over low heat until flowering, cook for about 30 minutes.
2: Soak gelatin tablets in cold water and soak softly.
3. Red beans are filtered out.
Two make coconut water
Bring milk, coconut milk, sugar and gelatin slices to a boil (stir without stopping).
Triple freeze molding
Place half of the coconut juice in the container, then the red beans and refrigerate for 10 minutes.
After freezing, add the other half of the coconut milk.
Refrigerate in freezer zero for 2 hours.
Tips:
Gelatin tablets should be soaked in cold water and soaked to soften.
Geledin tablets should be soaked before they can be put into the coconut water, can not be put directly into it, otherwise it is a lump, can not be dissolved.
Stir constantly after adding gelatin flakes in coconut water, otherwise it will be pasted.