Coconut Pastry Cream
A rich and velvety coconut cream that transforms any dessert into something truly special. Perfect as a filling for layer cakes, trifles, and chilled desserts, this easy preparation delivers tropical sweetness in every spoonful.
🛒 Ingredients
10 servings
- 500 ml whole milk
- 1 can sweetened condensed milk (14 oz / 395 g)
- 200 ml heavy cream
- 100 g (1 cup) shredded coconut
- 4 tablespoons all-purpose flour, sifted
- 1 teaspoon vanilla extract (optional)
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Directions
- 1
Combine 500 ml of milk and the condensed milk in a medium saucepan. Heat over medium heat, stirring occasionally, until it begins to simmer.
- 2
Place the remaining 500 ml of milk and the sifted flour in a blender. Blend on high for 2–3 minutes until completely smooth and lump-free.
- 3
Slowly pour the flour-milk mixture into the simmering pan in a steady stream, whisking constantly to keep the cream smooth.
- 4
Cook over medium heat, stirring without stopping, until the cream thickens enough to coat the back of a spoon, about 8–10 minutes.
- 5
Remove from heat and fold in the heavy cream, shredded coconut, and vanilla extract. Stir until fully combined.
- 6
Cool slightly, then press plastic wrap directly onto the surface to prevent a skin from forming. Use as a filling for cakes, layered desserts, or verrines.
💡 Chef's Tip
Toast the shredded coconut in a dry skillet for 3–4 minutes before adding it to deepen its nutty aroma. This cream keeps well in the fridge for up to 3 days, tightly covered.
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