Coconut cream for cake
Description
The dish is prepared without unnecessary complications. For those who love the coconut aroma, it is recommended to make the cream using coconut milk and oil. No one will be able to resist this dessert, especially when paired with freshly toasted bread or pastries. The flavor of the cream is especially pronounced when enjoyed with hot unsweetened tea. The ready dessert can now be served.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Carefully separate the yolks from the whites by cracking the chicken eggs. Place the yolks into a non-stick-bottomed cauldron or saucepan. Add sugar to them.
- 3
Step 3
Pour in the coconut milk and gently whisk the entire mixture.
- 4
Step 4
Add the wheat flour and beat again, making sure not to allow lumps to form. Mix the flour into the cold liquid.
- 5
Step 5
Place the container on the stove over medium heat. Whisking constantly, bring the contents to a thick consistency within 3–5 minutes, then turn off the heat.
- 6
Step 6
Stir coconut oil and lemon juice into the hot custard.
- 7
Step 7
Cover the cream with plastic wrap, pressing it directly onto the surface, and let it cool or refrigerate for about 1 hour.
- 8
Step 8
After the specified time, the dessert will set and become thicker. Remove the cling film.
- 9
Step 9
Place the coconut cream into a bowl or ramekin, use it for preparing desserts, or serve with fresh baked goods and hot beverages.