Coconut Pastry Cream

This luxurious Coconut Pastry Cream is a decadent dessert component that brings the bright, floral notes of coconut and vanilla to any baked good. Made with full-fat coconut milk, egg yolks, and real vanilla bean, it creates a luxuriously smooth and thick custard perfect for filling tarts, eclairs, or layered cakes. The subtle sweetness pairs beautifully with fresh tropical fruits or toasted coconut flakes. It&# 226;ÂÂs an elegant yet simple recipe that elevates standard pastries into something truly special, making it ideal for weekend baking projects or festive dessert tables where you want to impress guests with professional-level flavor.

Cooking Method: Boiling

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 484.6

Dietary: Gluten-free, Vegetarian

Description

This luxurious Coconut Pastry Cream is a decadent dessert component that brings the bright, floral notes of coconut and vanilla to any baked good. Made with full-fat coconut milk, egg yolks, and real vanilla bean, it creates a luxuriously smooth and thick custard perfect for filling tarts, eclairs, or layered cakes. The subtle sweetness pairs beautifully with fresh tropical fruits or toasted coconut flakes. It&# 226;ÂÂs an elegant yet simple recipe that elevates standard pastries into something truly special, making it ideal for weekend baking projects or festive dessert tables where you want to impress guests with professional-level flavor.

Ingredients

1/2 cup Granulated sugar
1/4 cup Cornstarch
4 Egg Yolks
1 can (13 1/2 ounces) coconut milk
1/4 cup Milk
1 Plump Vanilla bean, split

Directions

1
Split the vanilla bean lengthwise and scrape out the seeds with a small spoon, keeping both seeds and pod.
2
In a medium bowl, whisk together the cornstarch and 1/4 cup of the sugar until completely smooth and lump-free.
3
Add the egg yolks to the cornstarch mixture and whisk vigorously until a smooth, thick paste forms.
4
Stir about 1/2 cup of the coconut milk into the egg yolk mixture to temper it, ensuring no lumps remain.
5
In a medium saucepan, combine the remaining coconut milk, the 1/4 cup milk, the remaining 1/4 cup sugar, the vanilla bean seeds, and the vanilla pod.
6
Heat the milk mixture over medium heat, stirring occasionally, until it just begins to simmer.
7
Slowly pour the hot milk mixture into the egg yolk bowl, whisking constantly to prevent the eggs from curdling.
8
Pour the combined mixture back into the saucepan and discard the vanilla pod.
9
Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the cream thickens significantly and comes to a full boil.
10
Continue to cook and stir for 1 more minute to ensure the cornstarch is fully cooked and the cream is smooth.
11
Remove from heat and transfer the cream to a clean bowl.
12
Press a piece of plastic wrap or buttered parchment paper directly onto the surface of the cream to prevent a skin from forming.
13
Refrigerate for at least 2 hours, or up to 2 days, until completely chilled and set.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 484.6kcal

% Daily Value *
Total Fat 21.6g34%
Saturated Fat 18.2g91%
Cholesterol 0.3mg1%
Sodium 23.4mg1%
Total Carbohydrate 70.5g24%
Dietary Fiber 12.5g50%
Sugars 38.3g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, pastry, cream, custard, vanilla, dessert, tropical, filling, egg, yolks, cornstarch, thick, smooth, sweet, chilled, rich

Read it online: https://www.chefs-mate.com/recipe/coconut-pastry-cream/