Coconut Pastry Cream

Genoise with Coconut Cream and Caramelized Pineapple and Mango
Photo: Steve Baxter
Makes about 1 1/4 cups


  • 2 cups whole milk

  • ¼ cup blended cream of coconut

  • ½ cup sweetened shredded coconut

  • ½ vanilla bean, seeds scraped

  • 4 large egg yolks

  • ¼ cup sugar

  • 1 tablespoon cornstarch

  • 1 pinch 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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