Coconut Cream Filling

1 review, 4 star(s). 100% would make again

Ready in 1h

Try this Coconut Cream Filling recipe, or contribute your own.


1 c milk
1/4 ts Almond extract
2 tb Cornstarch
2 egg yolks; Slightly beaten
1/2 ts Vanilla
1/4 c Sugar
1/2 c Coconut
1 pn Salt

Original recipe makes 1



In med pan, combine sugar, starch & salt. Gradually add milk, stirring constantly. Cook & stir over med heat until mixture is thick & begins to bubble. Remove from heat. Add a few Tbls. of hot mixture to the yolks & stir to blend. Slowly pour warmed yolks into saucepan, stirring constantly. Cook & stir mixture over moderate heat until yolk mixture begins to bubble. Remove from heat. Stir in flaked coconut & extracts. Transfer filling to bowl. Place a piece of buttered wax paper directly over the filling & cool to room temperature. Refrigerate at least 1 hour before using. File

Verified by stevemur
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I made this to go with the Chocolate coconut roll. it was very easy to make and turned out okay, just make sure not to turn away from it because the milk thickening step happend quite dramatically soon as it hit the right temperature. i didn't use almond extract because the people eating it have nut allergies but it came out okay and tasted just fine.
Lillifey 7y ago

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