New This Month

Coconut Cream

Use this recipe when making our Snowy Coconut Cake.

  • Yield: Makes 6 cups

Source: Martha Stewart Living, December 2004


  • 1 cup milk
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 cups heavy cream
  • 3/4 teaspoon pure coconut extract
  • 2 tablespoons unsalted butter


  1. Prepare an ice-water bath; set aside. Heat the milk in a small saucepan over medium-high heat until just simmering.

  2. Meanwhile, whisk together sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisking constantly, add the eggs and 1 cup cream. Whisking constantly, gradually add hot milk; whisk until bubbling. Remove from heat. Add extract and butter, and whisk until butter is melted.

  3. Set pan in ice-water bath; let mixture cool, stirring. Cover with plastic wrap; refrigerate until set, about 30 minutes.

  4. Beat remaining cup cream until stiff peaks are just about to form. Beat in chilled cream mixture.

Cook's Notes

The eggs in this dish are not fully cooked, so it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.


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