1 Tin Coconut Cream (Somao 400ml unsweetened coconut cream)
1 Tin Milk (empty coconut cream into pot and use same tin to measure milk)
1 Metric cup (250ml) castor sugar
¼ (quarter metric cup gelatine)
Heat liquid, sugar in pot until sugar dissolves.
Dissolve gelatine in some of the milk in the tin before adding to the liquid and sugar.
Just heat till everything is dissolved – Do Not Boil as the mixture will separate.
Pour in moulds or deep dish- when cold put in fridge to set.
It’s now ready to eat – so easy!
No comments:
Post a Comment