1 piece of pumpkin and 1 carton of milk, without the oven, can easily make a small dessert, which is better than jelly

Desiccated coconut pumpkin milk cube

Ingredients: 250g pumpkin, 200ml milk, 35g starch, 30g sugar, 15g minced coconut

Production process:

1. First of all, we need to prepare all the ingredients needed to make this [Coconut Pumpkin Milk Cube]: peel the old pumpkin and wash it, then cut it into thin slices, pour the milk into a bowl, and weigh the starch, sugar and desiccated coconut.

2. Put the pumpkin into the steamer and steam it until it can be pierced with chopsticks. Then take out the steamed pumpkin and put it in a small milk pot and press it into a pumpkin puree.

3. Add milk, starch and white sugar to the pot, stir until the starch is not granular, and the white sugar is completely melted.

4. Then turn on the lowest heat, stir constantly with a silicone spatula while cooking, until it is thick, and then turn off the heat.

5. Sprinkle a layer of desiccated coconut in the crisper box, pour the thick pumpkin milk puree into the crisper with a spatula, and then shake the crisper to smooth the surface. Allow to cool and refrigerate for 3 hours.

After 6 or 3 hours, remove from the refrigerator and cut into small evenly sized cubes with a knife. Put the sliced pumpkin milk cube into the minced coconut, evenly coat it with a layer of desiccated coconut, and the creamy, sweet and delicious coconut pumpkin milk cube is ready.

Tips:

1. Corn starch, potato starch and sweet potato starch are OK.

2. White sugar is easier to melt than white sugar, and white sugar can be used instead if there is no white sugar at home. The amount of sugar can be adjusted according to the taste, and it will not affect the appropriate decrease or increase.

3. If you have coconut milk, you can replace the milk with the same amount of coconut milk, and the taste will be better.