Coconut Cream Filling
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Prep time
15 mins
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Cook time
25 mins
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Total time
280 mins
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Ingredients
6 large egg yolks - yolks only (102 g)
¾ cup granulated sugar (150 g)
⅓ cup cornstarch (60 g)
⅛ tsp salt (1 g)
2 cans (800 ml) coconut milk - full fat (400 g)
200 g shredded coconut
2 tsp coconut extract (optional) (4 g)
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Directions
- Empty 2 cans of coconut cream in a medium bowl and whisk until combined. Set aside.
- Place egg yolks in a separate bowl and whisk until combined. Set aside.
- In a medium saucepan combine sugar, salt and cornstarch. Whisk until combined.
- Add coconut milk and whisk to combine.
- Continue whisking while cooking over medium heat until mixture begins to thicken and comes to a boil (12 - 15 minutes). Remove from heat.
- To temper egg yolks: Slowly whisk hot milk mixture into egg yolks. Gradually pour hot mixture back into saucepan, stirring constantly.
- Cook over medium-low heat stirring continually until mixture thickens and begins to bubble (approx. 6 - 8 minutes).
- Add coconut and optional coconut extract. Mix until combined.
- Cool slightly. Place plastic wrap directly on Coconut Cream Filling to avoid skin from forming.
- Finish cooling in the refrigerator. Coconut Cream Filling can be refrigerated for up to 1 week.
- Leftover Coconut Cream Filling can be used for parfaits, serve over ice cream or as a filling for tarts using Kinnikinnick Tart Shells.
Yields 8 portions
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