Coconut Cream is a very easy and quick dessert to make, used to decorate cakes or create spoon desserts! You can also use to fill cookies made with my shortcrust pastry with one egg, or to fill pancakes for breakfast! Or if you are a super sweet-tooth, you can also eat it just with a spoon! This coconut cream for sponge cake is perfect because it is very thick and does not drip, so you can also decorate your birthday cakes!
Coconut cream is made with coconut milk, but enriched with fresh whipped cream, so it is not lactose-free. For a lactose-free coconut cream, you can use vegetable cream.
Many coconut creams are available on the market, but they are often quite expensive. However, this homemade coconut cream is really simple to make and won’t cost you a fortune!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups coconut milk
- 3/4 cup heavy cream
- 1/4 cup sugar
- 1/2 cup shredded coconut
- 1/4 cup cornstarch
Preparation of the Coconut Cream
Pour the sugar and cornstarch into a saucepan. Mix and begin to slowly add the cold coconut milk.
Place the saucepan with the mixture on the stove and bring to a boil. When it starts to simmer, you will notice that the mixture begins to thicken.
Continue to stir over the stove until the mixture is very creamy.
At that point, transfer it into a bowl or a glass or ceramic baking dish, and let it cool completely.
Once the cream has completely cooled, whip the cream to stiff peaks and add it to the cream, stirring from bottom to top to avoid deflating.
Add the shredded coconut and give it a final stir.
The coconut cream is ready to be served.
STORAGE
Store the coconut cream in the fridge in an airtight food container for up to 2-3 days.
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
