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Coconut Pastry Cream

  • Yield: Makes about 1 1/4 cups
Coconut Pastry Cream

Source: Martha Stewart Living, October 2005


  • 2 cups whole milk
  • 1/4 cup blended cream of coconut
  • 1/2 cup sweetened shredded coconut
  • 1/2 vanilla bean, seeds scraped
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 pinch of salt


  1. Bring milk, cream of coconut, coconut, and vanilla bean and seeds to a simmer in a medium pan over medium-high heat. Remove from heat. Let steep 1 hour.

  2. Put egg yolks, sugar, cornstarch, and salt in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until thick and pale, about 5 minutes. Reheat milk mixture until hot. With mixer on medium-low speed, slowly pour in milk mixture. Transfer to saucepan. Cook over medium heat, whisking constantly, until boiling. Strain through a fine sieve. Let cool completely. Whisk before using.

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