Matcha coconut pudding combines the fresh fragrance of matcha with the rich sweetness of coconut milk, creating a unique texture and taste.

20 grams of gelatin sheets, soaked in cold water for about 5 minutes to soften.

250 grams of coconut milk, 250 grams of coconut cream, 150 grams of water, and 80 grams of white sugar, put together and heat over low heat until it is slightly boiling and steaming, then remove from heat.

Sift 20 grams of matcha powder in advance, then gradually pour in an appropriate amount of hot coconut milk while stirring.

Stir until the matcha powder is completely dissolved.

Pour the matcha paste back into the coconut milk.

Stir until the color is uniform.

Squeeze the water out of the gelatin sheets and add them.

Stir until the gelatin sheets are completely dissolved.

Cool through cold water or directly at room temperature until completely cooled. (Note: Once completely cooled, it can prevent layering during setting.)

After it cools, sift it and pour it into the mold.

Scrape the large bubbles with a spoon.

Refrigerate for about 6 hours to set. Note: It is best if the mold is non-stick to prevent difficulties in demolding.

After setting, remove from the mold and cut into small pieces. This is what happens when you don’t line it with parchment paper—it sticks to the mold _(¦3」∠)_

You can eat it directly, or cut it into appropriate small pieces O(∩_∩)O

Scented coconut milk cake, done O(∩_∩)O

A dessert that combines the fresh fragrance of matcha and the rich flavor of coconut milk, bringing a dual enjoyment of sight and taste.

Every bite carries the coolness and sweetness of summer, making people feel a pure kind of happiness.

Upon entry, the aroma of tea and coconut quickly spreads throughout the mouth, and the natural fragrance makes people feel extremely comfortable, with the heat being driven away by this freshness.