Coconut
How to cook Coconut jelly
How to cook Coconut jelly?
Coconut jelly
The delicate little dots taste great and are suitable for entertaining guests for a small snack.
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Portions:
Calories: 1338kcal
Ingrédients
- 50 g corn starch
- 10 g milk powder
- 50 g sugar
- 400 g milk
- 100 g desiccated coconut
Instructions
- Materials ready
- Corn starch with granulated sugar and whole milk powder
- Pour in milk and stir well, without clumping or sticking to the bottom. Be sure to stir well, or go through the sieve again to avoid feeling powdery when eating
- Pour into a non-stick pan over low heat and cook slowly
- Slowly cook into a thick paste, if the temperature is too high. If you want to burn it, you should immediately remove the pan from the stove and stir it, then put it back into the stove ...
- Pour into a container and let it cool down. Cover it with plastic wrap or put it in a fresh-keeping bag and refrigerate for several hours.
- Cut into small pieces
- Wrap coconut
- Delicate snacks
Notes
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Nutrition
Apports nutritionnels
Coconut jelly
Quantité par portion
Calories 1338
Calories des lipides 720
% des apports journaliers*
Fat 80g123%
Lipides saturés 66g413%
Choléstérol 50mg17%
Sodium 251mg11%
Potassium 1204mg34%
Carbohydrates 142g47%
Fibre 17g71%
Sucre 81g90%
Protéines 22g44%
Vitamine A 741IU15%
Vitamine C 2mg2%
Calcium 569mg57%
Fer 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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