The coconut cream without eggs and flour is a basic recipe that you can use for any sweet preparation. Great for making spoonable cream cups with chocolate chips, or as a filling for fruit cakes, eclairs, or Swiss rolls.
The coconut cream is made with whole or semi-skimmed milk, which can also be substituted with coconut or other types of plant-based milk, making it very light, and it contains neither eggs nor flour and is prepared in just a few minutes.
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 1/4 cups milk (can also be substituted with coconut or other plant-based milk)
- 1 cup shredded coconut
- 1 lemon (only the finely sliced zest)
- 1 pinch salt
- 3/4 cup cornstarch
- 3/4 cup sugar
Steps
In a saucepan, pour the milk, add a pinch of salt, the coconut, and the finely sliced lemon zest without the white part.
Put the saucepan on the stove and bring the milk to a boil, then turn off the heat and remove the lemon zest.
In a large bowl, mix together the cornstarch with the sugar, pour in two ladles of boiled milk and mix to dissolve the powders and eliminate any lumps that may form.
Now add all the remaining milk, mix the mixture well, and put it back in the saucepan on the stove.
With a whisk, continuously stir the coconut cream to thicken it, it will only take a few minutes.
When ready, turn off the heat and let it cool with a piece of plastic wrap placed on the surface.
When it has cooled, store it in the refrigerator and use it for your sweet preparations.
Great for making spoonable cream cups, or as a filling for fruit cakes, or Swiss rolls.
ENJOY YOUR COCONUT CREAM!!
