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Coconut Cream Filling

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Prep time

15 mins
Cook time

25 mins
Total time

280 mins

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) 

Directions

  1. Empty 2 cans of coconut cream in a medium bowl and whisk until combined. Set aside.
  2. Place egg yolks in a separate bowl and whisk until combined. Set aside.
  3. In a medium saucepan combine sugar, salt and cornstarch. Whisk until combined.
  4. Add coconut milk and whisk to combine.
  5. Continue whisking  while cooking over medium heat until mixture begins to thicken and comes to a boil (12 - 15 minutes). Remove from heat. 
  6. To temper egg yolks: Slowly whisk hot milk mixture into egg yolks. Gradually pour hot mixture back into saucepan, stirring constantly. 
  7. Cook over medium-low heat stirring continually until mixture thickens and begins to bubble (approx. 6 - 8 minutes).
  8. Add coconut and optional coconut extract. Mix until combined.
  9. Cool slightly. Place plastic wrap directly on Coconut Cream Filling to avoid skin from forming.
  10. Finish cooling in the refrigerator. Coconut Cream Filling can be refrigerated for up to 1 week. 
  11. 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