Coconut Pastry Cream

Coconut Pastry Cream

Silky custard infused with coconut milk, thickened to a rich, spoonable sheen.

Total 4 hr 10 min Makes 16 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

This pastry cream swaps whole milk for coconut milk, giving a classic French custard base a tropical depth without losing its silky, spoonable texture. Use it to fill tarts, layer cakes, or spoon over fresh fruit. Chilling fully is key to achieving the thick, pipeable consistency bakers rely on.

Ingredients

  • 2 cups canned full-fat coconut milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut, toasted

Method

  1. In a medium saucepan, heat the coconut milk over medium heat until it just begins to steam and small bubbles form at the edges; do not boil.

  2. While the coconut milk heats, whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl until smooth and pale.

  3. Slowly pour about half of the hot coconut milk into the yolk mixture, whisking constantly to temper the eggs.

  4. Pour the tempered egg mixture back into the saucepan with the remaining coconut milk, whisking to combine.

  5. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency and just begins to bubble, about 5 minutes.

  6. Remove from heat and whisk in the butter and vanilla extract until smooth and fully incorporated.

  7. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.

  8. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, then refrigerate until fully chilled and set.

  9. Once chilled, whisk the pastry cream briefly to loosen it, then fold in the toasted shredded coconut before using.

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    Coconut Pastry Cream

    This pastry cream swaps whole milk for coconut milk, giving a classic French custard base a tropical depth without losing its silky, spoonable texture. Use it to fill tarts, layer cakes, or spoon over fresh fruit. Chilling fully is key to achieving the thick, pipeable consistency bakers rely on.

    4 hr 10 min 16 oz 210 cal

    Ingredients

    • 2 cups canned full-fat coconut milk
    • 4 large egg yolks
    • 1/2 cup granulated sugar
    • 3 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 2 tablespoons unsalted butter
    • 1 teaspoon vanilla extract
    • 1/2 cup sweetened shredded coconut, toasted

    Method

    1. 1

      In a medium saucepan, heat the coconut milk over medium heat until it just begins to steam and small bubbles form at the edges; do not boil.

    2. 2

      While the coconut milk heats, whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl until smooth and pale.

    3. 3

      Slowly pour about half of the hot coconut milk into the yolk mixture, whisking constantly to temper the eggs.

    4. 4

      Pour the tempered egg mixture back into the saucepan with the remaining coconut milk, whisking to combine.

    5. 5

      Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency and just begins to bubble, about 5 minutes.

    6. 6

      Remove from heat and whisk in the butter and vanilla extract until smooth and fully incorporated.

    7. 7

      Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.

    8. 8

      Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, then refrigerate until fully chilled and set.

    9. 9

      Once chilled, whisk the pastry cream briefly to loosen it, then fold in the toasted shredded coconut before using.