Forget cheesy declarations – this matcha coconut dessert layers meaning into every spoonful. Picture:
- A creamy coconut milk base
- Jiggly matcha pudding
- Chewy mochi balls
- Juicy lychee
- Sweet red beans
Why It Works
✅ Visually stunning – like edible jade art
✅ Texture party – silky, bouncy, and chewy
✅ No baking – just assemble & chill
Ingredients:
- 10g gelatin sheets
- 120g heavy cream
- 100g milk
- 30g sugar
- 10g matcha powder
- 60g coconut water
- 140g milk
- Lychees
- Cooked mochi balls
- Sweet red beans
Instructions:
1、Prepare the Gelatin:
- Soak 10g gelatin sheets in ice water for 20 minutes until softened. Set aside.
2、Make Matcha Pudding:
- In a saucepan, combine 120g heavy cream, 100g milk, 30g sugar, and 10g sifted matcha powder.
- Heat over low heat until barely simmering, stirring constantly.
- Add softened gelatin and stir until completely dissolved.
- Strain through a fine-mesh sieve into molds.
3、Set the Pudding:
- Cover with plastic wrap (prevents oxidation).
- Refrigerate for 2 hours until firm.
4、Prepare Coconut Milk:
- Option 1: Use store-bought coconut milk
- Option 2: Mix 60g coconut water with 140g milk
5、Assembly:
- Cut set pudding into cubes
- Layer in bowls: pudding → lychee → red beans → mochi
- Pour coconut milk over
- Garnish with mint
Pro Tip: For an easier matcha coconut dessert, use store-bought coconut milk and mochi!
The Silent Love Language
This dessert says what words can’t:
💚 “I measured matcha for you”
💚 “I waited 2 hours for pudding to set”
💚 “I pitted all those lychees”
