Milk tea with roasted coconut egg cream and coconut jelly

Author:

Ms. Lê Thị Ánh Trinh 13:46 - 24/12/2025

☰ Table of contents

Milk tea with roasted coconut egg cream wins customers over with its rich, fragrant egg cream, unique roasted coconut flavor, and perfectly balanced creaminess. It gets even better with the addition of chewy, refreshing coconut jelly. In this article, GC Food will guide you through the process of preparing the ingredients and making a deliciously creamy milk tea for the whole family.

1. Prepare the ingredients and tools

Before you start, make sure to have all the ingredients and tools ready as listed below:

1.1 Milk tea ingredients

Lộc Phát black tea or red tea: 50 - 100g
Boiling water: 1.3 - 2.3 liters
B-One creamer or Kievit creamer: 400 - 450g
Larosee condensed milk: 300g
Salt: 2.5ml
Ice cubes: 0.7kg

1.2 Egg cream ingredients

Falu egg pudding powder: 60ml
Frappe powder: 15ml
Unsweetened fresh milk: 200ml
Rich’s whipping cream: 100ml
Gold Topping: 60ml
Salt: 4ml

1.3 Toppings and decorations

Roasted coconut: 4g per 500ml cup
Sugar syrup: 10 - 20ml, depending on cup size
Black tapioca pearls: 300g (optional)
Coconut jelly: as desired

1.4 Tools

Cream mixer (BlueStone HMB-6336 or similar)
Milk tea cups (350ml or 700ml)
Tea filter bag
Insulated tea pot
Electric kettle
Measuring jug
Stainless-steel whisk
Stirring spoon

For toppings, GC Food’s coconut jelly is a great choice to make your drink refreshing and enjoyable. Our jelly is produced through a careful, closed process, from growing the Acetobacter xylinum culture and fermenting it for 8 - 10 days to washing, cutting, cooking, and pasteurizing. That’s why the jelly stays naturally chewy without turning mushy or having any odd flavors, and is completely safe to enjoy.

GC Food’s coconut jelly is delightfully chewy and refreshing.

2. Directions

Once everything is ready, you can start making the milk tea by following these five simple steps:

2.1 Step 1: Steep the tea

Place 50 - 70g of black or red tea into a tea filter bag.
Pour in 1.3 - 2.3 liters of boiling water and let it steep for 20 - 30 minutes to fully extract the flavor.
Remove the tea bag and keep the golden-brown tea concentrated.

2.2 Step 2: Make the milk tea

Add the creamer powder to the tea concentrate and whisk until smooth.
Mix in the condensed milk and salt evenly.
Add ice cubes and stir until well combined.

Tip: The milk tea tastes best when stored in the fridge for 8 - 12 hours. It can stay cold for 5 - 7 days, but it’s best enjoyed within the first 1- 2 days.

2.3 Step 3: Make the egg cream

In a large bowl, add the egg pudding powder, Frappe powder, fresh milk, Rich’s whipping cream, Gold Topping, and salt.
Use the cream mixer on high speed for 2 - 3 minutes to create foam.
Then lower the speed and mix for another 1 - 2 minutes until the mixture is smooth, golden yellow, and slightly runny.
Add gold topping or roasted coconut and mix evenly.

Note: If the cream is too thick, add 20 - 40ml of fresh milk and stir to loosen it.

Whisk until the mixture is smooth and creamy, and you’ll have a batch of rich, fragrant egg cream.

2.4 Step 4: Cook the tapioca pearls and make the brown sugar syrup

Boil 2 liters of water, add 300g of tapioca pearls, and simmer over low heat for 20 - 30 minutes, then turn off the heat. Let the pearls sit in the hot water for another 20 - 30 minutes.
Drain the pearls, rinse with fresh water, and toss with a little sugar and lemon juice to make them sweet and prevent sticking.
In a pot, combine 25g brown sugar, 25g golden sugar, and 250ml water, and simmer over low heat until fully dissolved. Once the syrup has cooled, add a little lemon juice.

2.5 Step 5: Assemble

Layer the drink by adding brown sugar syrup, tapioca pearls, milk tea, and ice into a glass.
Pour the smooth egg cream on top.
Sprinkle crispy roasted coconut and coconut jelly over the cream to enhance the flavor.

Recommended ratios:

350ml glass: 110ml milk tea + 80ml egg cream + 3g roasted coconut
700ml glass: 220ml milk tea + 160ml egg cream + 6g roasted coconut

The perfect glass of milk tea with roasted coconut egg cream will have the golden egg cream on top, the creamy white roasted coconut, and the rich milk tea at the bottom. It’s best enjoyed while the egg cream is still cold.

Milk tea with roasted coconut egg cream, served with chewy coconut jelly topping.

The recipe is recommended by the GC Food team, a company that provides coconut jelly meeting food safety standards.

Follow this step-by-step guide to easily make the drink at home or for a small business while keeping its authentic flavor. Be sure to use fresh ingredients, stick to the correct ratios, and use the right tools to make your milk tea look as appealing and delicious as possible!

To learn more about the ingredients and how our coconut jelly is made, take a look at the “About GC Food” page.

This article is written by the GC Food team - experts in natural ingredients.

GC Food Communications Department Ms. Lê Thị Ánh Trinh

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Specializing in compiling and sharing in-depth knowledge on aloe vera and coconut jelly ingredients and production processes. Directly responsible for developing content on GC Food’s product quality, sourcing regions, and product standards.

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