Coconut Pastry Cream Recipes

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.

Steps:

• Place all ingredients in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out, about 2 minutes. Store covered in the refrigerator until well chilled. The pastry cream can be refrigerated up to 3 days.