Golden Coconut Cream Cake Filling
A silky-smooth filling inspired by Brazilian confectionery tradition, this golden coconut cream brings together the richness of sweetened condensed milk and fragrant coconut milk. The egg yolks lend a beautifully velvety texture that sets it apart from ordinary fillings. Perfect for layering sponge cakes, Swiss rolls, or as a luscious topping for cupcakes.
🛒 Ingredients
10 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- ¾ cup (200 ml) full-fat coconut milk
- 3 large egg yolks, lightly beaten
- 1 cup (200 g) granulated sugar
- 1 pinch of fine sea salt
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Directions
- 1
Combine the condensed milk, coconut milk, and sugar in a heavy-bottomed saucepan. Whisk gently until evenly blended.
- 2
Slowly drizzle in the beaten egg yolks while stirring constantly with a spatula to prevent the eggs from scrambling.
- 3
Cook over medium-low heat, stirring continuously, until the mixture thickens and the bottom of the pan is clearly visible when the spatula is drawn across it.
- 4
Remove from heat, stir in the pinch of salt, and let cool for about 10 minutes before spreading as a cake filling.
💡 Chef's Tip
For an even silkier result, strain the cream through a fine-mesh sieve before use. Store in an airtight container in the refrigerator for up to 3 days.
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