Coconut Cream Filling
by
Julia
·
Published January 8, 2015
· Updated February 11, 2026
1 1/2 cup coconut milk 1 1/4 cup whole milk 1/2 cup granulated sugar 1/4 cup cornstarch 4 egg yolks 1 1/2 tsp vanilla extract clear
In a medium-sized bowl, whisk together: egg yolks, sugar, cornstarch, & vanilla.
Heat coconut milk and whole milk to almost boiling. (it should steam)
A little at a time, whisk milk from pan into egg mixture.
Pour all of the ingredients back into pan, return to heat.
With pan on a medium heat, whisk constantly approx. 5-6 minutes. Filling will thicken.
Pour into heat-safe bowl, cover with plastic wrap on surface of filling, allow to cool to room temperature before storing in fridge.
Calories: 410 kcal Carbohydrates: 66 g Protein: 7 g Fat: 12 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Cholesterol: 290 mg Sodium: 66 mg Potassium: 188 mg Sugar: 48 g Vitamin A: 600 IU Calcium: 370 mg Iron: 1.1 mg
