Golden Coconut Egg Yolk Cream
A silky, indulgent cream made with egg yolks and coconut milk that drapes beautifully over any dessert. This luscious golden sauce brings a tropical warmth to classic sweets. Perfect for topping cakes, ice cream, or puddings whenever you want something extraordinary.
🛒 Ingredients
10 servings
- 600 g (3 cups) granulated sugar
- 200 ml (¾ cup) water
- 800 ml (2 cans) full-fat coconut milk
- 12 egg yolks, strained through a fine sieve
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Directions
- 1
In a heavy-bottomed saucepan, heat the sugar and water over medium heat until it reaches the soft-ball stage: drop a small spoonful into a glass of cold water — it should form a soft ball without dissolving.
- 2
Pour in the coconut milk and simmer over low heat, stirring occasionally, until it turns translucent, about 5 minutes.
- 3
Remove from heat and allow the syrup to cool slightly for about 10 minutes.
- 4
Whisk in the strained egg yolks until fully combined, then return to very low heat, stirring constantly with a wooden spoon.
- 5
Cook gently without boiling — the cream must thicken enough to coat the back of a spoon but must never bubble.
- 6
Remove from heat once thickened, transfer to an airtight jar, and let cool completely before refrigerating.
- 7
Serve over cakes, vanilla ice cream, meringue pudding, or floating island desserts.
💡 Chef's Tip
Never let the cream boil after adding the yolks — it will curdle instantly. For extra confidence, cook it in a double boiler for perfect, stress-free temperature control.
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