How to make coconut desserts more delicious?

Coconut is a tropical fruit. Coconut juice and coconut meat are both edible and taste very sweet. Coconut can be eaten in various ways. It can be stewed in soup, made into desserts, or eaten raw. Coconut syrup, coconut cake, and coconut jelly all taste very good. It is also rich in nutrients that can meet the body's various nutritional needs. We should eat more of it in our daily lives.

Coconut Syrup

Ingredients: 2 young coconuts, appropriate amount of white sugar. Preparation: Use a kitchen knife or a chopping knife to make a small hole in the coconut and pour out the coconut juice for later use. Cut the coconut in half and use a scraper to scrape off the coconut flesh layer by layer. Put the coconut meat into the coconut milk, add appropriate amount of white sugar and stir well. You can drink it right away in a bowl, and it tastes better if you refrigerate it for a few hours.

Coconut Cake

Ingredients: 400ml coconut juice, 50g gelatin powder, 250g white sugar, 4.5 bowls for eating horizontally. Method: Put sugar and 2 bowls of water in a pot and bring to boil. Add the remaining 2.5 bowls of water to the gelatin powder, stir well, then pour into the pot, stirring as you pour until the gelatin powder dissolves. When the water with the gelatin powder is boiled, add the coconut juice and stir while pouring. Keep stirring. Do not cover the lid. Turn off the heat when it boils and pour into a plate. After it cools down, put it in the refrigerator and cut it into pieces after it solidifies.

Coconut Jelly

Ingredients: two spoons of gelatin powder, a fresh coconut, and appropriate amount of sugar. Method: Cut the top of a fresh coconut with a knife and pour out the coconut milk. Pour coconut milk into the pot, add gelatin and appropriate amount of sugar, and cook on low heat until the powder is completely diluted. No need to boil. After cooking, pour it into the coconut. You can pour the excess into other small containers. When it is a little cooler, put it in the refrigerator to freeze. You can enjoy it after about half an hour to an hour.

Coconut Mousse

Ingredients: 50g milk, 150g coconut juice, 22g sugar (put in the coconut milk), 5g rum (optional), 4 gelatin sheets, 200g cream, 20g sugar (added to the cream and beaten together), 80g Oreos, 35g butter. Method: First melt the butter over water, then add crushed Oreos, mix, put into a mold, flatten without too much force. After flattening it without any gaps, put it in the refrigerator to freeze for a while. Separate the gelatin sheets one by one and soak them in water. Pour milk, sugar, coconut juice and rum into the pot and bring to a boil. Turn off the heat when it starts to smoke. Put the softened gelatin into the pot, stir until melted and set aside. Beat the cream, add sugar, and beat until the whipped cream has lines that are not easy to disappear and can flow. The coconut milk must be cold before it can be added to the whipped cream. Stir well and quickly without taking too long. After stirring evenly, pour it into the mold, shake it twice. If there are still bubbles on the surface, poke it with a toothpick. Do not shake it again, then put it in the refrigerator and freeze it for 4 hours.