in Dessert Recipes

Coconut cream

updated

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Ingredients for 4 servings:

  • 30 cl coconut milk, without sugar
  • 20 cl cream
  • 60 g desiccated coconut
  • 4 egg yolks
  • 100 g sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat oven to 125°C. Add water to a double boiler. Bring the coconut milk and cream to a boil. Set aside. Toast the shredded coconut in a dry pan. Beat the egg yolks and sugar until frothy. Add half of the shredded coconut to the egg yolk mixture and then pour in the milk, stirring constantly. Pour the cream into ovenproof, not-too-tall bowls and cook in a double boiler for 45 minutes. The cream should not be stiff. Allow to cool and store in the refrigerator. I like it hot from the oven. Sprinkle with the remaining shredded coconut before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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