Coconut Cream Filling
A luscious, tropical Coconut Cream Filling that is simple to prepare and perfect for cakes, pastries, or as a standalone dessert.
Ingredients
Filling Base Ingredients
- 1 cup coconut milk Ensure it's shaken well before use.
- 1/2 cup granulated sugar Can substitute with maple syrup or coconut sugar.
- 3 tablespoons cornstarch Can replace with arrowroot powder for a corn-free option.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup shredded coconut Consider toasting for enhanced flavor.
- 1 tablespoon butter Use plant-based butter for a vegan option.
Instructions
Preparation
- Gather all your ingredients before starting.
Cooking
- In a saucepan over medium heat, combine the coconut milk, granulated sugar, cornstarch, and salt. Stir constantly to avoid lumps.
- Continue stirring until the mixture thickens, approximately 5-7 minutes.
- Check for thickness; it should coat the back of a spoon.
- Once thickened, remove the saucepan from heat.
- Stir in the vanilla extract and shredded coconut.
- Incorporate the tablespoon of butter until melted.
- Let the Coconut Cream Filling cool to room temperature.
- Refrigerate for at least an hour before use.
- Once chilled, use as desired in various desserts.
Notes
For best flavor, consider allowing the filling to rest overnight. Can be frozen in portions for later use.