🥥Coconut Cream Filling
by Ben (@Ben Silver)
Makes 3¼ cups
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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- 1 largeegg plus 1 large egg yolk
- 0.66 cupsugar
- 2 Tbspcornstarch
- 0.25 tspsalt
- 2 cupsmilk
- 0.75 cupsweetened flaked coconut
- 2 tspvanilla extract
- unsalted butter(for plastic wrap)
Instructions
- 1Whisk egg and yolk in a large bowl. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, whisking constantly.
- 2Cook, stirring over medium-high heat until mixture thickens and comes to a bubble, about 5 minutes.
- 3Whisk ¼ cup hot milk mixture into egg to temper. Slowly pour warmed eggs into saucepan, stirring constantly. Cook, stirring over medium-high heat until mixture begins to bubble about 1 minute.
- 4Remove from heat. Stir in coconut and vanilla.
- 5Transfer filling to a medium bowl. Lightly butter a piece of plastic wrap and press it directly on surface of filling to prevent a skin from forming. Refrigerate until firm and chilled, at least 1 hour and up to 1 day.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.