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
Scale
- 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