COCONUT CUSTARD CREAM, creamy spoon dessert, perfect for filling tarts, cream puffs, cookies, and cakes, fragrant and delicious.
This coconut custard cream came about just like that, without much fuss: I wanted a smooth, velvety, and fragrant cream, different from the classic, but as easy as grandma’s. The result? A coconut cream that is prepared in a few minutes and immediately wins you over at the first taste.
It is a vegetarian and vegan recipe, lactose-free, and butter-free, perfect if you’re looking for a lighter alternative to traditional cream but still delicious. Using coconut milk and cornstarch also makes it naturally gluten-free, ideal for everyone.
The coconut custard cream is super versatile: great as a spoon dessert, perfect for filling tarts, soft cakes, cream puffs, rolls, and cookies. It holds the texture very well, remains creamy even after cooling, and doesn’t clump.
The flavor is delicate, not overwhelming, with that coconut aroma that makes it special without overpowering everything. It’s one of those creams that “taste like a patisserie,” but homemade.
Join me in the kitchen today for coconut custard cream.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 0.88 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups milk (coconut, I use oat)
- 2 egg yolks
- 1/4 cup sugar
- 1/3 cup cornstarch (or flour)
- 2 oz grated coconut (desiccated)
- 1 pinch salt
Steps
Pour the sugar into a small saucepan, add the egg yolks, and mix with a hand whisk.
Add a part of the milk, the salt, mix, add the grated coconut, mix, the cornstarch, and mix well.
Place on the lit stove and continue to stir until it thickens, it takes a few minutes.
Pour the cream into a container, cover with parchment paper, and let it cool.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
COCONUT CUSTARD CREAM
Useful Tips
– Use full-fat coconut milk for a thicker and creamier custard
– If you want it more intense, add coconut flour or lime zest
– For perfect fillings, let it cool covered with cling film in contact
– Also excellent for summer desserts, served cold
– You can sweeten with brown sugar or erythritol
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FAQ COCONUT CUSTARD CREAM
Is the coconut custard cream lactose-free?
Yes, using coconut milk makes it completely lactose-free.
Can it be made gluten-free?
Sure, just use cornstarch or potato starch: the cream is gluten-free.
Can I use it to fill a cake?
Absolutely yes, it is stable and creamy, perfect for cakes and tarts.
Can it be stored in the fridge?
Yes, for up to 2–3 days in the fridge, well covered.
