Coconut milk recipe

Overview

Milk is an indispensable drink in our daily lives, with a mellow and silky taste. Milk is rich in calcium. Regular drinking of milk can provide the body with high-quality protein and B vitamins. The intake of milk and dairy products is not only beneficial to the growth and development of children and adolescents, but also promotes bone health in adults. Chinese residents have long-term insufficient calcium intake. The Chinese Residents Balanced Diet Pagoda recommends that adults should consume 300g of milk and dairy products per day to better compensate for the lack of calcium intake. Therefore, we must regard milk as a necessity in our daily diet. Today I will share with you a simple and quick way to make a milk recipe. The milk is rich in flavor, glutinous and elastic. For those who want to make their own small desserts but don’t have an oven at home, just refrigerated milk cubes in the refrigerator are the best choice. No oven is needed and no whipping cream is required. Just one box of milk, two spoons of starch, two spoons of sugar, and some shredded coconut. A delicious little dessert is ready. Children who don’t like milk will also fall in love with it. Next, let’s take a look at how to make this [Coconut Milk Recipe], right?

Tags

• dessert
• afternoon tea
• snacks
• coconut
• soft white sugar
• starch
• milk

Ingredients

Steps

1. 1 First of all, we need to prepare all the ingredients needed to make this [Coconut Milk Recipe]: prepare a 200ml box of milk, use a kitchen scale to weigh the starch, white sugar and coconut. There are many types of starch, including corn starch, potato starch and sweet potato starch. Soft white sugar is easier to melt than white granulated sugar. If soft white sugar is not available, white granulated sugar can be used instead.

   

2. 2 Pour the prepared milk into an empty bowl, add starch and white sugar, stir with chopsticks until the soft white sugar is completely melted, the starch is completely integrated with the milk, and there are no grains.

   

3. 3 Pour the evenly stirred milk into a small milk pot, turn on the minimum heat throughout, and stir continuously with a high-temperature resistant silicone spatula to prevent sticking to the pot.

   

4. 4 After constant stirring, something magical will happen. The originally flowing milk will slowly become more and more viscous, and finally stir until the milk becomes a paste, which feels a bit like salad dressing. You can turn off the heat.

   

5. 5 Put a layer of plastic wrap in the crisper, use a spatula to pour the mushy milk into the crisper, and gently shake the crisper to smoothen the milk. Wrap it completely with plastic wrap and turn it over so that both sides are flat. Once cool, place it in the refrigerator for 3 hours. Note that it is refrigerated, not frozen.

   

6. 6 Find a clean chopping board that is not stained with water, take out the refrigerated milk cube, and cut it into even cubes with a knife. Put the cut cubes into a container with coconut milk, shake the container so that all six sides of the milk cubes are coated with a layer of coconut milk, and the coconut milk cubes with a rich milky aroma are ready. Finally, put the cut milk cubes into the plate and arrange them, and you can start eating.