Good day: I am making a coconut cake and would like to use pastry cream as a filling between layers -- is it possible to substitute coconut milk for regular milk in the pastry cream??????? As always, my thanks to all of you.
This is not exactly what you're looking for, but the end result should be the same. It's from Emily Luchetti's book, A Passion for Desserts.
Coconut Pastry Cream:
1-1/2 C. milk1-1/4 C. unsweetened coconut, toasted
4 large egg yolks1/4 cup sugar
Pinch of salt
1/4 cup all purpose flourScald milk and stir in coconut. Cover pan and let steep for 10 minutes.
Strain milk and return to saucepan. Heat to scalding temperature again.
Meanwhile, beat yolks, sugar, and salt in a bowl. Beat in flour. Slowly whisk in coconut milk. Return to pan and cook until thickened, stirring constantly.
Pour into bowl and cool. Refrigerate at least 1 hour before using.
-Scott
My thanks to you -- have a lovely -- diane
Another thought -- if I were to use sweetened coconut could I eliminare the sugar???? Again, my thanks.
I bet you could cut down on the sugar, yes. This is conjecture, but if I used the sweetened variety, I'd cut the sugar in half.
-Scott
Dear Scott: I used the above recipe only with coconut milk and sweetened coconut flakes reducing the sugar by 1/2 as you suggested. It is absolutely wonderful -- I do thank you. diane
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