This is a very delicious cream filling. I used low-fat milk because that's all I have at home, but it would probably taste even better with regular milk. I have an electric stove and it burned some of the milk in the bottom, leaving little crumbs in the filling. Not a big deal as the coconut flakes added texture and masked over the crumbs anyway. But next time I might start off with low heat and gradually work it up to medium to avoid the burning.
Martha Stewart Member
This recipe yields the most delicious coconut cream filling EVER. It has such a yummy taste--hard to describe because it's very basic, homey, and "old-fashioned" if that makes any sense...just very rich and comforting, and absolutely perfect with the cake for Coconut Layer Cake. However, this would also be perfect as a pie filling, or on it's own with toasted almonds on top.