Description
Lush and silky coconut pastry cream made with coconut milk and real vanilla—perfect as a filling for tarts, cakes, or cream puffs.
Ingredients
1 can (13.5 oz) full-fat coconut milk
1/2 cup whole milk (or more coconut milk for dairy-free)
1/2 cup granulated sugar
Pinch of salt
3 tablespoons cornstarch
4 large egg yolks
2 tablespoons unsalted butter (or coconut oil for dairy-free)
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut (optional, for added texture)
Instructions
1. In a saucepan, whisk together coconut milk, whole milk, sugar, salt, and cornstarch until smooth.
2. Place over medium heat and bring to a gentle simmer, stirring constantly.
3. In a separate bowl, whisk egg yolks.
4. Slowly pour a small amount of the hot milk mixture into the yolks while whisking to temper them.
5. Pour the tempered yolks back into the saucepan and continue cooking, whisking constantly, until the mixture thickens and bubbles.
6. Remove from heat and stir in butter (or coconut oil), vanilla extract, and shredded coconut if using.
7. Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
8. Chill in the refrigerator for at least 2 hours before using.
Notes
For a richer coconut flavor, replace the whole milk with more coconut milk.
Strain the pastry cream before chilling if you prefer a completely smooth texture.
Delicious as a filling for coconut cream pie, layer cakes, or tropical fruit tarts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 10g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 75mg
Keywords: coconut, pastry cream, custard, dairy-free option, filling