How to make coconut milk into coconut milk

The concentration of coconut milk should be higher. When making coconut milk with coconut milk, you should add some water or other ingredients to make it. It has good nutritional value. For example, you can add some sugar and some sago to make delicious coconut milk. You can also use coconut milk paste to make coconut milk. You also need to add an appropriate amount of sugar. After it is made, let it cool down or freeze it in the refrigerator. It will taste better when you drink it later.

How to make coconut milk into coconut milk

Coconut milk is used to make coconut milk. Take “coconut milk sago” as an example. The method is as follows: Main ingredients: 150g tapioca pearls. Auxiliary ingredients: appropriate amount of coconut milk, 2 spoons of white sugar. Steps: 1. First boil 300 ml of water (about 1 and a half bowls). 2. Put 100 grams of tapioca pearls into boiling water, cover the lid and bring to a boil. Turn off the heat immediately after boiling, and leave it with the lid on for 20 minutes with residual heat. 3. Open the lid and you can see that the tapioca pearls have become translucent, but the core is still white. Pour out the excess water. 4. Put an appropriate amount of sugar into half a bowl of boiling water to dissolve it, pour in the translucent tapioca pearls, open the lid and continue cooking until it is completely transparent. 5. This is what the tapioca pearls look like after being cooked. Remember to be patient and stir from time to time when cooking the tapioca pearls. Do not overcook them, otherwise they will become a mush. 6. After the sago is cooked, cook the coconut milk. Add appropriate amount of coconut milk and boiling water, mix evenly, add sugar and boil.

Method 2

Coconut milk paste, boil water, about one pound, add three ounces of sugar, cook until the sugar dissolves, freeze, pour about half a pound of coconut milk (250 ml), stir evenly, 30 grams of fish gelatin powder, add a little hot water and stir until transparent, pour into the mixture of coconut milk and sugar water and stir evenly, pour into the mold, and freeze it in the refrigerator below zero degrees overnight, it tastes very good and is delicious.

How to choose a coconut with tender flesh and plenty of juice

Look at the appearance: The coconut skin is a good umbrella that can protect the taste of the coconut. Without this outer shell the coconut would lose its protection and would no longer be as fresh. (In order to facilitate transportation, almost all coconuts sold on the market in provinces other than Hainan are unshelled.) Of course, coconuts without shells will not deteriorate in a short period of time, but the water will change its taste over time. Therefore, it is generally best to choose those that are picked and sold immediately.

Listen to the sound: When choosing a coconut, you should also put the coconut next to your ear and shake it to listen for the sound of coconut water. If you hear the sound of coconut water, it means that the coconut is old or has been stored for a long time. If you choose to drink water from such a coconut, you will not be able to taste the fragrance of the natural coconut. The best coconut for drinking water is the one that is picked from the tree and thrown on the ground. The skin will not break, and when you shake it, you can't hear the sound of water, just a crisp sound.

Pay attention to the color of coconut milk: fresh coconut milk is milky white, thick, oily and fragrant. Spoiled coconut milk has a strong sour taste and the juice is solidified and should not be consumed. Coconut milk can easily go bad, so be careful when buying it! The three ridges at the top of the fresh and tender varieties are slightly firm. If it feels soft when pressed, it means the fruit is overripe and the taste will be much worse.