Irresistible Coconut Cream Filling
A luscious, velvety coconut cream filling that is easy to prepare and perfect for cakes, pies, and pastries, bringing a tropical twist to your desserts.
Ingredients
Main Ingredients
- 1 cup coconut milk Shake well before use
- ½ cup granulated sugar Can substitute with coconut sugar
- 3 tablespoons cornstarch Ensure it’s gluten-free if needed
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup shredded coconut Can use unsweetened desiccated coconut if needed
- 1 tablespoon butter For a dairy-free version, substitute with vegan butter or coconut oil
Instructions
Preparation
- Start by gathering and measuring all your ingredients. Ensure the coconut milk is well shaken.
Cooking
- In a medium saucepan over medium heat, combine the coconut milk, granulated sugar, cornstarch, and salt. Stir constantly to avoid lumps, cooking for about 5-7 minutes until thickened.
- Perform the spoon test: dip a spoon into the mixture; it should coat the back smoothly without running off.
- Once thickened, remove the saucepan from heat to avoid separation.
- Stir in the vanilla extract and shredded coconut, mixing well.
- Incorporate the butter into the mixture, stirring until fully melted and combined.
Cooling and Serving
- Allow the filling to cool to room temperature before refrigerating for at least an hour.
- Once chilled, your Irresistible Coconut Cream Filling is ready to fill cakes, top pies, or layer into desserts.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days. Can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.