Coconut Cream Filling
A smooth, creamy coconut filling perfect for cakes and pastries that evokes warm family memories.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes enough for 2 cakes or 24 cupcakes
- Category: Dessert
- Method: Cooking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1 cup coconut milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
- Combine the coconut milk and heavy cream in a saucepan over medium heat.
- Whisk together the sugar, cornstarch, and a pinch of salt in a separate bowl.
- Stir the dry ingredients gradually into the warm coconut mixture, whisking constantly.
- Cook the mixture, whisking until it thickens to a velvety consistency.
- Remove from heat and stir in the vanilla extract and shredded coconut.
- Allow to cool before using.
Notes
For lighter filling, substitute half of the heavy cream with coconut milk. Can be made in advance and frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 15mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://tashirecipez.com/coconut-cream-filling-recipe/