Coconut Pastry Cream Recipes

COCONUT CUSTARD RECIPE

Steps:

• Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
• Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
• Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
• Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
• Cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.

COCONUT PASTRY CREAM

Steps:

• Bring milk, cream of coconut, coconut, and vanilla bean and seeds to a simmer in a medium pan over medium-high heat. Remove from heat. Let steep 1 hour.
• Put egg yolks, sugar, cornstarch, and salt in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until thick and pale, about 5 minutes. Reheat milk mixture until hot. With mixer on medium-low speed, slowly pour in milk mixture. Transfer to saucepan. Cook over medium heat, whisking constantly, until boiling. Strain through a fine sieve. Let cool completely. Whisk before using.

COCONUT CREAM PIE PUFFS RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan over medium/low heat.
• Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
• Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
• To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan over medium heat. Allow all the butter to melt and bring the mixture to a boil.
• As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
• Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
• Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
• Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once the dough comes together, transfer it to a piping bag.
• Pipe onto a parchment-paper-lined baking sheet into 1½-inch (3 cm) mounds.
• Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
• Then brush the dough with egg wash and place in preheated oven.
• Bake for 15 minutes at 425˚F (220°C). Then, without opening the oven, reduce heat to 350˚ (180˚C) and bake for an additional 15 minutes.
• Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack.
• Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
• Enjoy!

DELUXE COCONUT CREAM PIE

Steps:

• To make the pastry cream, combine the milk and coconut in a medium saucepan.
• Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture.
• Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.
• In a bowl, whisk together the eggs, sugar, and flour until well combined.
• Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/3 Cup) of the scalded milk into the egg mixture while whisking.
• Then add the warmed egg mixture to the saucepan of milk and coconut.
• Whisk over medium-high heat until the pastry cream thickens and begins to bubble.
• Keep whisking until the mixture is very thick, 4 to 5 minutes more.
• Remove the saucepan from the heat.
• Add the butter and whisk until it melts.
• Remove and discard the vanilla pod.
• Transfer the pastry cream to a bowl and place it over a bowl of ice water.
• Stir occasionally until it is cool.
• Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold.
• The pastry cream will thicken as it cools.
• When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface.
• In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed.
• Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape.
• Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.
• For the garnish, preheat the oven to 350°F.
• Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes.
• Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.
• On The Plate: Cut the pie into 6 to 8 wedges and place on dessert plates.
• Decorate each wedge of pie with white chocolate curls and the toasted coconut.
• A Step Ahead: If not serving immediately, keep the pie refrigerated, covered with plastic wrap.
• The finished pie should be consumed within a day.
• Prepare the garnishes just before serving.
• The coconut pastry cream can be made a day ahead and stored chilled in the refrigerator, covered with plastic wrap as described above.
• Fill the pie shell and top it with whipped cream and garnishes when you are ready to serve the pie.

COCONUT CREAM PIE (VEGAN + GF)

Steps:

• Preheat oven to 350 degrees F (176 C) and either line an 8x8-inch baking dish with parchment paper, or grease a standard pie dish (adjust number/size of pan if altering batch size). Set aside.
• Add oats, almonds, sea salt (optional), and coconut sugar to a high-speed blender and mix/pulse on high until a fine meal is achieved.
• Remove lid and add melted coconut oil, starting with 5 Tbsp (amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
• Transfer mixture to prepared pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it's evenly distributed and well packed on the bottom and up the sides. If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.
• Bake for 17-22 minutes or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
• In the meantime, prepare pudding by adding cornstarch, coconut sugar, and salt (optional) to a small saucepan and whisk in coconut milk to avoid clumps.
• Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
• Once it appears "jiggly" and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat. Whisk in vanilla and coconut flakes (optional - will add a 'crunchier' texture) and transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film. Refrigerate until cooled and set - about 2-3 hours.
• In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream cans from fridge, being careful not to shake or turn them and remove top.
• Gently scoop out the top hardened "cream" into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
• Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream - about 1 minute. Then add desired amount of organic powdered sugar. Beat again until light and airy - about 2-3 minutes - scraping down sides as needed. Set in refrigerator (covered) to chill.
• Once the pudding is completely cooled, is jiggly and set, add half of the coconut whipped cream and stir lightly until just combined. Set in refrigerator.
• Add custard-coconut whip mixture to the baked crust and smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
• To serve, top with remaining coconut whipped cream and toasted coconut flake, slice, and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.

COCONUT PASTRY CREAM

Steps:

• Place the egg yolks in a medium bowl and whisk them briefly to break them up. Combine the milk, sugar, salt, and corn starch in a medium saucepan over medium heat. Whisk everything together, until the sugar and cornstarch dissolve, and continue to whisk while the mixture heats up. Once it starts to bubble and thicken, remove it from the heat. Whisk the bowl of egg yolks while slowly streaming in about 1 cup of the hot milk mixtureâ€"this will help heat the egg yolks gently so that they don’t cook during the process. Now whisk the milk mixture while you pour the egg yolks into the saucepan. Return the pan to the heat and continue to cook, whisking constantly, until the pastry cream thickens and has the texture of pudding. You may want to occasionally scrape the bottom of the pan with a rubber spatula to prevent any scorching. Once thick, remove the pan from the heat. Stir in the vanilla extract. Let the cream cool to room temperature, whisking occasionally so that the top doesn’t form a skin. If you want to make this in advance, pour it into a bowl or airtight container, press cling wrap right on top of the pastry cream, and refrigerate until chilled. Pastry cream can be kept in the refrigerator for up to a week. Right before you are ready to assemble the cake, stir in the shredded coconut.