Coconut tea with pineapple jelly

Young coconut tea is considered a new tea is a lot of young people are interested in today. When summer is approaching, it is likely that people will love to eat a cup of tea to quench their thirst, right?

Coconut leafy vegetables are also delicious and simple, easy to make but the taste is extremely characteristic. Young coconut is soft, sweet pineapple jelly is crunchy, dough is smooth and coconut milk fat, all mixed together to create a delicious tea, eat only mint.

Raw materials and tools for making young coconut tea:

• 300 grams of copra.
• 5 grams of fish fillet jelly.
• 300 g sugar (may be added depending on taste).
• 100 g of gelatin.
• 400 ml coconut milk.
• Some leaf pineapple.
• Knives, chopping boards, bowls, bowls, pots, stoves, blenders, spoon ...

Step 1: Clean pineapple, cut into small pieces, add to the blender and 100 ml of ground water, filter out residue with 100 ml of pineapple juice (1). After that, mix 5 g of agar powder with 100 g of sugar (2).

Step 2: North a pot on the stove, boiling water, pour the sugar mixture and the vegetable powder (3). Then pour 100 ml of pineapple juice into the mixer and turn off the stove. Pour the jelly into the jelly pan (4).

Step 3: Remove the young coconut leaves with filtered water, cut the yarn (1), then add the flour and boiling water to the boil until the flour boils, turning the fire to heat until the dough is clear. (2).

Pour boiled flour off, add 300 ml of water and 400 ml of coconut milk to the stirrer (3). Then, when the coconut milk boiled powder, you add the remaining 200g of sugar and coconut fiber into the stirring, stirring. Boil another 5 minutes then turn off the stove (4).

While waiting for the tea to cool you cut the previous pineapple jelly into the fiber just to eat.

After the cold tea, you put jelly and eat food to eat with the ice will be better.