I am the kind of person who would rather eat fruit than eat it. The fruit at home bottomed out yesterday. I went to the fruit shop downstairs to buy some fruit last night, and I smelled the fragrance of all kinds of fruits as soon as I entered the door. However, there are many pitaya in the shop. When I asked my boss, it turned out that August was the season when pitaya matured and went on the market. During this period, there will be more and more pitaya, and the price will be cheaper. All kinds of fruits are the best in the season, so I bought a few more, some of them were eaten raw, and some were made into pitaya coconut milk jelly.

Pitaya is a fresh fruit with low energy and contains a lot of dietary fiber. It can clear the intestines and scrape oil, prevent constipation, and has the effect of slimming. In addition, red pitaya also contains a lot of proanthocyanidins, which is a powerful oxide, which can protect the body from harmful substances, improve the luster of the skin, and has the effect of beauty beauty. This proanthocyanidins can also promote the reconstruction of rhodopsin in retinal cells, relieve visual fatigue and bring many benefits to our physical and mental health. In addition to drinking raw pure milk, we can also make this coconut milk jelly, which is a small dessert with a connotation that is out of the chart, that is, satisfying the desire to eat dessert and losing weight. Women must eat more red pitaya in August, and it is not too late to eat it now. The skin is tender and shiny, and the waist is slim and slim.

Step 1: Peel the red pitaya and cut it into pieces, put it into a high-speed blender to make pitaya juice, beat it as carefully as possible and pour it into a bowl. Step 2: Add a small amount of cassava starch into the pitaya juice and stir evenly (the ratio of pitaya to cassava starch is 1: 1). Process 3: Prepare a clean milk pot in advance, pour in the milk and gently heat it until it boils, then pour in the stirred dragon juice. Step 4: Stir together, sprinkle with appropriate amount of sugar, and keep stirring until the pitaya milk becomes more and more viscous. Then stir-fry with slow fire until it becomes red heart pitaya paste. Process 5: Prepare a fresh-keeping box with a layer of shredded coconut at the bottom, sprinkle the fried red heart pitaya paste into the fresh-keeping box, then sprinkle a layer of shredded coconut, and put it in the refrigerator for 5-6 hours. Process 6: Take it out after cold storage, take it out of the mold, cut it into pieces, then put the coconut milk jelly into the shredded coconut, roll it back and forth to make the coconut milk jelly and shredded coconut evenly wrapped, and then serve it on a plate.