Golden Coconut Cream
A silky, indulgent dessert where golden egg yolks meet the exotic sweetness of coconut milk. Inspired by a beloved Brazilian tradition, this luscious cream comes together in under 30 minutes and is guaranteed to impress at any table.
🛒 Ingredients
4 servings
- 3 egg yolks, passed through a fine sieve
- 200 ml full-fat coconut milk
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 tsp pure vanilla extract
- 1 pinch of flaky sea salt
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Directions
- 1
In a heavy-bottomed saucepan, whisk together the sieved egg yolks, coconut milk, and condensed milk until smooth and fully combined.
- 2
Stir in the vanilla extract and sea salt, then cook over low heat, stirring constantly with a silicone spatula to prevent the mixture from sticking to the bottom.
- 3
Keep stirring for 12 to 15 minutes until the cream thickens enough to coat the spatula and holds a clean line when you run your finger through it.
- 4
Remove from heat and pour into ramekins or a serving dish. Let cool to room temperature, then refrigerate for at least 1 hour before serving chilled.
💡 Chef's Tip
For an ultra-smooth finish, strain the cream through a fine-mesh sieve right after cooking. Top with toasted shredded coconut, lime zest, or passion fruit pulp for a vibrant tropical contrast.
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