Coconut cream: the recipe for an exotic and light dessert

The coconut cream it’s a spoon dessert fragrant and very easy to prepare. Excellent to taste a at the end of the meal or as a snack, perhaps garnished with fresh fruit and some crumbled biscuits, it can be used for stuffing cakes, pies, cheesecakes or make refined desserts by the glass. Without eggs, milk and wheat flour, it is ideal for those who are intolerant to one of these foods or for those who follow a vegan diet. The coconut cream can be, in fact, a very valid alternative to the classic custard to be used as a filling for soft vegan-friendly cakes. Fast and within everyone’s reach, it prepares in few steps and with simple ingredients: just water, sugar, cornstarch and grated coconut. Once mixed on the fire, until thickened, we will obtain a voluptuous cream with a white appearance.

If you like, you can add the flavors you prefer, such as cinnamon, vanilla, cardamom, lime zest or fresh grated ginger, for a pleasantly pungent finish. For a more full-bodied and aromatic cream, you can replace the water with coconut milk, cow’s milk or with another vegetable drink of your taste (such as soy, almond or oats): make sure, however, that they do not contain sugar or other chemical additives. You can use the coconut cream as a filling for this creamy coconut and chocolate cake or a delicious coconut and chocolate cheesecake. If you are a chocolate lover, you can also make a black version by adding 2 tablespoons of bitter cocoa powder or 30 grams of melted dark chocolate.

Find out how to prepare coconut cream by following the step by step procedure and advice. If you liked this recipe, try the coconut tiramisu too.

How to make coconut cream

Pour the water into a saucepan 1.

Add the 2 tablespoons of cornstarch 2.

Stir well until the starch has dissolved completely 3.

At this point, add the sugar 4.

Finish with the grated coconut 5.

Stir thoroughly to blend the ingredients 6.

Put the saucepan on the stove, over medium heat, and cook, stirring constantly, until thickened (7).

When the cream begins to thicken and has reached a thick consistency 8turn off the heat.

Stir vigorously and then pour it into a bowl 9.

Cover the bowl with cling film in contact to prevent a crust from forming on the surface 10. Let it rest for at least an hour in the refrigerator.

Your coconut cream is ready to be enjoyed or used to fill cakes and pies 11.

storage

The coconut cream can be stored in the refrigerator, covered with cling film, for maximum 1-2 days. Freezing is not recommended.