Coconut Cream

  • 6                      large egg yolks
  • 1/2                   cup sugar
  • 6                      tbsp cornstarch
  • 1/8                   tsp salt
  • 3                      cups homo milk
  • 1 1/2                cups (4 oz) sweetened coconut flakes
  • 1 1/2                tsp vanilla extraxt
  •                         unsalted butter, for the wrap


  1. Place egg yolks in a large bowl, whisk to combine, set bowl aside.
  2. Combine sugar, corn starch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
  3. Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes.
  4. Stir in coconut and vanilla.
  5. Transfer filling to a medium mixing bowl.
  6. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming.
  7. Chill until firm, at least 1 hr.

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