Tuesday, February 25, 2014

Coconut Cream Filling

  • 1 ½ c. coconut milk
  • 1 ¼ c. whole milk
  • ½ c. sugar 
  • ¼ c. corn starch
  • 4 egg yolks
  • 1 ½ t. vanilla, clear

  1. In a medium-sized bowl, whisk together: egg yolks, sugar, cornstarch, & vanilla.
  2. Heat coconut milk and whole milk to almost boiling. (it should steam)
  3. A little at a time, whisk milk from pan into egg mixture.
  4. Pour all of the ingredients back into pan, return to heat.
  5. With pan on a medium heat, whisk constantly approx. 5-6 minutes. Filling will thicken.
  6. Pour into heat-safe bowl, cover with plastic wrap on surface of filling, allow to cool to room temperature before storing in fridge.


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