夏日的椰子冻
Summer Coconut Pudding
（6种材料 6 Ingredients）
椰子肉 Coconut meat 170g
椰子水Coconut juice 980g
牛奶 Milk 180g
椰浆 Coconut milk 100g
糖 Sugar 56g
吉利丁Gelatin 20g
准备四个椰子 Get 4 coconuts
先开椰子 Open them up
椰子前面尖的部分，用刀削去一部分白色软壳 Scrape pointy tip of coconut
直到露出里面坚硬的壳 Until hard shell is exposed
你会看到有三条线在椰子壳上面 You’ll see three lines on the shell
用刀背垂直敲三根线底部 Tap base of three lines with knife back
三条线的地方敲开后，轻轻敲其他位置 Move onto other locations other lined area opens up
撬开椰盖，非常容易 Remove coconut top, this should be easy
将椰子水倒出，过滤 Pour out and filter coconut water
冷藏备用 Refrigerate for use later
挖出椰子肉，只需挖椰子底部的肉，为了美观 Remove coconut meat (bottom only, to maintain its appearance)
硬的椰子肉需要用刀刮出（如果有挖椰肉刀会方便很多）Knife may be required for tougher coconut meat (much easier with coconut scrapper)
洗干净椰肉上粘的椰子皮 Clean residue from coconut meat
椰肉加适量椰子水，用料理机搅打混合 Add coconut water to coconut meat as needed, blend with kitchenaid mixer
过筛到剩余所有的椰子水里 Sift into remaining coconut water
加入牛奶、椰浆、糖 Add milk, coconut milk, and sugar
加热 Heat
加热到约70度，加入泡软的吉利丁，搅拌至融化（无需煮开）Heat to 70 C (158 F), add softened (pre-soaked) gelatin, mix until melted (no need to boil)
过筛 Sift
倒入椰子壳 Pour into coconut
我留了两个上次剩下的椰子壳，如果你没有多余的，可以放在任何容器里 I kept two shells from last time; if you don’t have any leftovers, you can pour it into any container you like!
冷藏至少5小时 Refrigerate for at least 5 hrs
完成了！And you’re done!
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