RAW MATERIALS TO MAKE COOKED FRUITS COCONUT NOODLY:
Medium ripe papaya: 1 medium fruit (weight from 1-1.2kg)
Coconut milk: 200ml
Fresh milk: 10ml
Water: 800ml
Sugar: 200gr
Jelly powder: 8gr
HOW TO MAKE THIS JUICE THAT COOKED NON
Step 1: Rinse the papaya under running water, wipe dry.

Add papaya fruit in half lengthwise, scoop out papaya seeds with a spoon, cut a portion of papaya meat if you want more jelly. Peel off the outer layer of papaya and cut a small slice under the bottom of the fruit to keep the balance, put it on a plate to set aside.

Just delicious and nutritious with coconut areca palm ripe papaya

Step 2: Put the jelly powder into sugar and mix well.

Boil the water in the pot, bring it to a boil, then pour in a bowl of jelly and sugar, mix well, stir well to make the flour and sugar dissolve, no lumps. Continue to stir in coconut milk and fresh milk, stir well to mix the mixture, when the water boils, turn down the heat to simmer for 1-2 minutes to complete the jelly jelly.

Just delicious and nutritious with coconut areca palm ripe papaya

Step 3: Slowly pour the jelly into the papaya’s intestine, wait for the jelly to cool down and freeze, then use a plastic wrap around the papaya, place it on a plate and store in the refrigerator compartment to cool.

Just delicious and nutritious with coconut areca palm ripe papaya

So with just 3 simple steps, you have a very attractive new jelly dish. When eating, you just take out the jelly and cut into pieces, put on a plate and invite everyone to enjoy.

Just delicious and nutritious with coconut areca palm ripe papaya

Finished products cool, sweet papaya; the coconut jelly is cool, sweet and smells like coconut. When you bite a piece of coconut jelly jelly into the mouth of the cool, delicious freshness of papaya mixed with the greasy taste of coconut, both soft and brittle, sweet will conquer your heart right from that moment. The babies will love it because in addition to its delicious, nutritious taste, it is also quite beautiful, the new vibrant colors will make them excited to enjoy!

Just delicious and nutritious with coconut areca palm ripe papaya

I wish you success and have fun moments with your family and loved ones with this fresh coconut papaya jelly! See more jelly and mung bean milk recipe.

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RAW MATERIALS TO MAKE COCONUT COCONUT, FAT REFRESHED, FRAGRANT HEART:
Coconut Siamese: 3 fruits
Filtered water: 200ml
Young coconut rice: 250g
Coconut milk: 200ml
Fresh milk: 10ml
Sugar: 200g
Seaweed powder from seaweed: 8g
HOW TO MAKE COCONUT COCONUT, FAT REFRESHED, FRAGRANT HEART:
Step 1: Coconut saplings get water and then cut in half, scraping off the desired pieces of coconut

Coconut jelly jelly – greasy – cool aromatic heart

Step 2: Put the jelly and sugar into a bowl, mix well.

Coconut jelly jelly – greasy – cool aromatic heart

Step 3: Stir the coconut milk with a little water

Coconut jelly jelly – greasy – cool aromatic heart

Step 4: Mix fresh coconut water with filtered water into the pot, cook on medium stove with medium donkey, add sugar and jelly powder, use wooden spoon to stir hands until completely dissolved.

When the water boils, remove the foam and let the heat simmer for 1-2 minutes, then clear the jelly.

Coconut jelly jelly – greasy – cool aromatic heart

Step 5: Scoop half of the water in the pot into another pot, set aside.

The remaining water in the pot continues to cook, add the dissolved coconut milk and fresh milk, bring to the boil, then turn down the heat, you taste again, if not sweet enough, you can add a little sugar for just taste, stir your hands until the sugar dissolves, the water boils again, then turn off the heat.

Coconut jelly jelly – greasy – cool aromatic heart

Step 6: The remaining verse in another pot, you boil it on the stove to simmer again and add chopped young coconut, stir and turn off the stove. You let the jelly cool down and scoop into the molds, just scooping in half of each mold!

Coconut jelly jelly – greasy – cool aromatic heart

Then you put the mold in the fridge for about 20 minutes for the jelly to freeze, when touching jelly not friable, melt it out, continue to gently scoop the coconut milk jelly on top, bring the refrigerator to wait jelly can be enjoyed offline!

Coconut jelly jelly – greasy – cool aromatic heart

The product is both soft and crunchy, very coconut-scented and cool, sweet, and has a wonderful life!

Coconut jelly jelly – greasy – cool aromatic heart

With our little love, adults should cut the jelly into small pieces so that children can eat cold and safe!

Coconut jelly jelly – greasy – cool aromatic heart

Good luck!!!

The post Coconut jelly jelly – greasy – cool aromatic heart appeared first on Tâm Phát Company.

Let’s get started!

RAW MATERIALS TO MAKE COCONUT COCONUT COCONUT MILK:
Flexible jelly powder: 12gr
Fresh pineapple leaves: 1 medium bundle
Filtered water: 1 liter
White sugar: 150gr
Coconuts: 1 fruit with the whole country
Coconut
See also more recipe for jelly.

HOW TO MAKE COCONUT COCONUT COCONUT MILK:
Step 1: Wash the pineapple leaves, make sure to soak in salt water to make sure, after the leaves are clean, cut the pineapple leaves and put them in the blender with a little water and puree.

Use a strainer to get the juice. Depending on your preference, the pineapple leaf jelly is light green or dark green, so you use the right amount of pineapple leaves according to your needs.

Pandan coconut leaves coconut leaves delicious delicacy

Step 2: Put the coconut milk, water, sugar, jelly powder in the pot stir and cook on medium heat with medium heat, constantly stirring your hands to dissolve the jelly and sugar, mix well.

When the water comes to a boil, lower the heat, stir to boil for 1 more minute, then turn off the heat. Divide the pot of jelly into 2 parts.

Pandan coconut leaves coconut leaves delicious delicacy

Step 3: Part of the vegetable juice you put on the stove to simmer over medium heat, add the pandan leaf juice to the well and stir well to mix the pineapple leaves and jelly. When boiling water, simmer for 1-2 minutes, turn off the heat.

Wait for the pot to cool down, pour the pineapple leaf jelly into the mold, just pour half of the mold so the rest will pour the pineapple leaf jelly!

Pandan coconut leaves coconut leaves delicious delicacy

Step 4: Part of the remaining jelly, continue to cook on medium heat, add coconut milk and stir well for coconut milk, when boiling, let the fire simmer for approximately 1 cup. -2 minutes is fine.

Wait for the jelly to cool down, the pineapple jelly part of the mold is slightly frozen, you gently pour the coconut jelly onto top until the mold is full, wait for the jelly to freeze and put in the refrigerator to cool to cool the jelly quickly bronze.

Pandan coconut leaves coconut leaves delicious delicacy

Thus, we have just finished the delicious, beautiful, delicious pineapple coconut leaf jelly jelly jelly jelly, crunchy, slightly sticky, sweet, cool, fragrant and extremely attractive. So excited, enjoy it!

Pandan coconut leaves coconut leaves delicious delicacy

In addition, we can also cut jelly jelly and put into a cup of green tea or milk tea or cool fresh milk, just drink and enjoy the fragrant jelly pieces, crispy, flexible is really amazing. Please!

Pandan coconut leaves coconut leaves delicious delicacy

I wish you success and have another favorite jelly dish cooling the hot day for you and your family. See more ways to make flan ice cream.

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RAW MATERIAL OF MANGO VEGETABLES IN MULTI LAYERS:
Fresh coconut water: 800ml
Coconut milk: 100ml
Flexible jelly powder: 6gr
Sugar: 150gr
Fresh milk: 10ml
HOW TO MAKE A LOT OF COCONUT VEGETABLES:
Step 1: Put fresh coconut water in the north pot and cook over medium heat, mix the sugar with the jelly powder thoroughly then slowly pour into the coconut water pot, stir your hands to make the sugar and jelly powder melt. When the coconut water boils, let it simmer until the jelly is cooked and clear.

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Step 2: Ladle 1 part coconut jelly into a large bowl and keep warm, we get the young coconut jelly. The rest is left in the pot, continue to cook on the stove and add the coconut milk, fresh milk and stir the pot to boil again, then turn off the stove, we get coconut jelly.

Simple but cool bar with jelly jelly coconut jelly multi-layer

Step 3: Scoop 2 large spoons of coconut jelly into the mold, wait for the jelly to freeze slightly slightly, then continue to scoop 2 large spoons of fresh coconut milk.

Continue to wait for frozen seaweed to face again scoop 2 tablespoons coconut milk jelly up, … continue to turn so until the mold. Then you put the mold in the fridge to quickly freeze and cool in the middle for an attractive jelly jelly dish

Simple but cool bar with jelly jelly coconut jelly multi-layer

So you have completed the jelly jelly jelly dish, and it’s easy to do but extremely eye-catching, isn’t it.

Let’s cut the delicious, cool multi-layer jelly pieces and smell the coconut to enjoy all of you! so cool was too!

Simple but cool bar with jelly jelly coconut jelly multi-layer

I wish you success and delicious! See more recipes for jelly and flan.

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Raw coconut fruit jelly:

Flexible jelly powder: 12g
Sugar 200g
Fresh coconut water 2 liters
Coconut milk 200ml
15 strawberries
20 raisins
10 grapes of green fruit
How to make fruit jelly:

Step 1: Fruit washed under running water, soaked in salt water or diluted for 30 minutes and then picked out to drain.

Coconut fruit jelly beautiful skin – beautiful – cool – ecstatic

Step 2: Mix the jelly with sugar to the small bowl, mix it well to mix the sugar and jelly

Coconut fruit jelly beautiful skin – beautiful – cool – ecstatic

Step 3: You put the fresh coconut water in the north pot on the stove, cook with medium heat, when boiling water, pour the sugar jelly into the pot slowly and stir slowly to stir the jelly and sugar evenly in the water, When boiling water, turn down the heat, use a large spoon to skim the foam on the surface of the pot to make jelly clear.

Coconut fruit jelly beautiful skin – beautiful – cool – ecstatic

Step 4: You scoop 1 part coconut milk jelly into a large bowl to one side.

The rest of the pot in the pot you continue to cook on medium heat, you continue to add the coconut milk and stir hands to melt coconut milk blended into coconut milk jelly dish. When the water boils again, turn off the heat, so the coconut jelly has finished.

Coconut fruit jelly beautiful skin – beautiful – cool – ecstatic

Step 5: Arrange fruit into the mold.

The fruits you love, you put them into molds according to your liking! I’m going to split the strawberries in a circle and circle, the complement will turn out. Next I arranged the black currant in the 2nd circle, the third circle I arranged fast grape, the middle of the mold I decorated with a few pieces of strawberries to stand out.

After finishing, pour the coconut milk jelly into the mold so that the coconut water is over half of the mold, you put the mold in the refrigerator for about 5-7 minutes to let the coconut jelly quickly freeze. See also the recipe for jelly.

Coconut fruit jelly beautiful skin – beautiful – cool – ecstatic

Step 6: After the coconut jelly jelly car back to the surface, then you take out, continue to pour slightly, slowly coconut milk jelly on top until full of mold.

Again put the mold in the fridge to quickly jelly jelly offline!

Coconut fruit jelly beautiful skin – beautiful – cool – ecstatic

So you have completed the coconut fruit jelly jelly fruit dish in brilliant colors and extremely delicious and attractive. When you need to enjoy, you just take out, flip the mold up on the plate and cut into small pieces with beautiful knives to invite everyone to enjoy!

Coconut fruit jelly beautiful skin – beautiful – cool – ecstatic

Very cool, very delicious, very attractive is not it! It is very beautiful skin too!

With this jelly dish, you can freely unleash your creativity, choose the molds that are so beautiful and present yomost your way with the fruits you like!

Coconut fruit jelly beautiful skin – beautiful – cool – ecstatic

Good luck !!! See more how to make jelly.

The post Coconut fruit jelly beautiful skin – beautiful – cool – ecstatic appeared first on Tâm Phát Company.

I bet with a big piece of jelly to cool down the whole family, just one moment is all gone!

RAW MATERIAL OF FRUIT COCONUT FRUIT MANGO:
Ripe mangoes: 2 fruits
Coconut milk: 200ml
Filtered water: 800ml
Sugar: 150gr
Jelly powder: 10gr
HOW TO MAKE FRUITS COCONUT FRUIT:
Step 1: Ripe mangoes take the meat inside, put in a blender and puree with water, strain the mixture through a sieve to smooth.

Coconut fruit jelly always eat and never get bored

Step 2: Put the jelly powder into the small bowl, mix with sugar evenly. Boil the water in the pot, bring it to a boil, add the jelly powder and sugar, mix well, stir well, when the water is boiling, lower the heat to stir until the water is clear.

Divide the mixture into 2 parts, one part left in the pot, one part poured into another pot, covered again, set aside.

Coconut fruit jelly always eat and never get bored

Step 3: Part of the jelly in the pot continues to cook on the stove, simmer, bring the boiling pot back, then pour the mango juice and stir your hands to melt the mixture, blending together into a characteristic yellow color of mango, jelly boil again, match, clear.

You pour the mango jelly portion into the mold and wait for the jelly to cool down, facing the car.

Coconut fruit jelly always eat and never get bored

Step 4: Continue to cook the pot containing the remaining water on the stove, boil again, just simmer while stirring, when the boiling boil, pour coconut milk and stir hands to dissolve the coconut. completely into the mixture.

The boiling water is fine again, we have finished the coconut jelly. turn off the heat and wait for the jelly to cool down, while checking the mango jelly part again to see if the jelly car has reached the jelly level again. When the jelly is sufficiently frozen, continue to gently pour the coconut jelly into the mold to create a layer. jelly 2. Extremely light hand so as not to carry the mango jelly part offline!

Coconut fruit jelly always eat and never get bored

Step 5: After completing the pouring of jelly into the mold, you put the mold in the refrigerator to cool and help jelly faster freezing offline!

The final step is to enjoy it, you just need to take out the jelly, turn it upside down on the plate and cut into pieces of your choice to invite the whole family.

Coconut fruit jelly always eat and never get bored

Looking very attractive is not it!

You can also garnish your jelly to make it even more vivid! (See more about making jelly)

Coconut fruit jelly always eat and never get bored

Little babies will love the vivid visuals a bit

Coconut fruit jelly always eat and never get bored

I wish you success and have a perfect dessert! See how to make flan ice cream.

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