『食材』
400 克 椰浆
20 克 糖
4 片 吉利丁片 ，冷水泡软后沥干水分备用
200 克 糖桂花
200 克 水
『做法』
1.将椰浆和糖放入主锅，以5分/80°C/速度1加热。随后冷却到50°C左右。
2.加入2片吉利丁片，以15秒/速度10混合，倒入碗中备用。清空主锅。
3.将糖桂花、200克水放入主锅，以5分/80°C/速度1加热。随后冷却到50°C左右。
4.加入2片吉利丁片，以15秒/速度10混合，倒入碗中备用。
5.在保鲜盒内倒入冷却的后的椰浆水，放入冰箱冷藏1小时。随后在椰浆啫喱上倒入冷却的桂花糖浆，再次放入冰箱内冷藏至少2小时，脱模后切开享用。
Ingredients
400 g coconut milk
20 g sugar
4 pieces of gelatine, soak in cold water and drain the water for later use
200 g sweet osmanthus
200 g water
Direction
1. Put coconut milk and sugar in mixing bowl and heat 5 min/80°C/speed 1. Then cool to about 50°C.
2. Add 2 gelatine tablets, mix at 15 seconds/speed 10, pour into a bowl and set aside. Empty the mixing bowl.
3. Put sweet-scented osmanthus and 200 g of water into mixing bowl and heat 5 min/80°C/speed 1. Then cool to about 50°C.
4. Add 2 gelatine tablets, mix at 15 seconds/speed 10, pour into a bowl and set aside.
5. Pour the cooled coconut milk water into the fresh-keeping box and put it in the refrigerator for 1 hour. Then pour the cooled sweet-scented osmanthus syrup on the coconut milk jelly, put it in the refrigerator again for at least 2 hours, unmold, cut it and enjoy.