Best 2 Coconut Cream Filling Recipes

Coconut cream filling, a luscious and versatile confection, offers a tropical twist to various culinary creations. Whether you're looking to elevate cakes, pies, or pastries or simply seek a delectable filling for your next dessert project, coconut cream filling is an excellent choice. With its smooth, creamy texture and rich coconut flavor, it can transform your desserts into a taste of paradise. Let's dive into the delightful world of coconut cream filling and discover the perfect recipe that will satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CREAM FILLING

Coconut Cream Filling image

This filling may be made up to one day ahead and kept, tightly covered, in the refrigerator. Use this to fill our Coconut Layer Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 8

Ingredients

6 large egg yolks
3/4 cup sugar
6 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
4 ounces (1 1/2 cups) sweetened angel-flake coconut
1 1/2 teaspoons pure vanilla extract
Unsalted butter, for wrap

Steps:

Place egg yolks in a large bowl; whisk to combine; set bowl aside.
Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla.
Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.

COCONUT CREAM PIE FILLING MADE IN THE MICROWAVE

Coconut cream pie filling made in the microwave image

This won't burn in the pan. I did this when I baked for a restaurant and couldn't stand very long at a time, where there's a will there is a way.

Provided by Sandy Gabbert

Categories Pies

Time 50m

Number Of Ingredients 7

Ingredients

1 cup sugar
1/4 cup corn starch
1 tsp. vanilla extract
2 cups milk
4 eggs, separated
1 Tbsp butter
1 cup coconut, flaked

Steps:

1. Stir sugar and corn starch together. Add vanilla.Whisk in milk, mix well.Whisk in egg yolks well.Add 1 tablespoon butter. Put in microwave for 3 minutes, remove and beat well with whisk. Cook an additional 3 minutes,remove and whisk well again.If this not thick enough cook and whisk an additional minute. Remove and beat in 1 cup coconut with whisk.Pour in baked pie shell. Beat egg whites with 2 tablespoons sugar until stiff.Spread on hot pie filling. Sprinkle with about 2 tablespoons of coconut. Bake until brown

Tips for Making Coconut Cream Filling:

For a richer filling, use full-fat coconut milk.
To make the filling thicker, add more cornstarch or tapioca starch.
For a sweeter filling, add more sugar or honey.
For a more flavorful filling, add vanilla extract, coconut extract, or rum.
To make the filling ahead of time, store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Coconut cream filling is a delicious and versatile filling that can be used in a variety of desserts. It is relatively easy to make and can be customized to suit your taste preferences. With its smooth and creamy texture, coconut cream filling is sure to be a hit with everyone who tries it.