Coconut Sweet Potato Pudding Recipe

Coconut Milk Puff Pumpkin PumpkinFried Cake is a nutritious and delicious side dish, easy to prepare. The key to making Coconut Milk Puff Pumpkin is the ingredients and cooking steps.Cooking Network The editor will provide a detailed introduction on how to make Coconut Milk Puff Pumpkin easily.

Coconut Milk Puff Pumpkin Ingredients Introduction

Main Ingredients:

200g Pumpkin

Auxiliary Ingredients:

Cornstarch Milk(15g)(100g) Sugar (30g) Coconut Flakes ( ) Coconut Milk Puff Pumpkin Cooking Steps:

1. Peel the pumpkin and cut it into thin slices,

Steam until cooked.2. Prepare all necessary ingredients 3. After steaming, mash the pumpkin until smooth.

4. Add cornstarch, pure milk, and sugar, mix well.

5. Pour the pumpkin paste into an uncoated pan, heat over low fire, stir continuously until it becomes thick.

6. Brush a layer of butter or olive oil on the sides of a glass storage container for easy demolding later.

7. Transfer the pumpkin paste to the storage container, level the surface with a spoon.

8. Refrigerate covered for more than 4 hours until cooled.9. Remove from refrigerator and cut into small squares. 10. Roll each piece in coconut flakes.11. Finished product. Tips:

1. Due to different pumpkin varieties, their water content varies greatly; please adjust the amount of milk accordingly based on actual conditions.

2. Be sure to heat the pumpkin paste until it thickens before refrigerating and setting it into shape.

9. The cooled pumpkin puree is taken out and cut into blocks.

10. The prepared small square pieces of pumpkin are coated with a layer of coconut powder.

11. Finished product.

1Tips:

1. Since the variety of pumpkin can vary greatly, so please adjust the amount of milk according to actual conditions.2. Make sure the pumpkin puree is cooked until thick before freezing.