Coconut custard cream
Description
The recipe won't take much time. Let's prepare coconut custard cream at home. This cream is often served chilled as a dessert. It can also be used as a filling for sweet baked goods: cakes, pastries, buns, croissants, or pies. Happy cooking! Serve chilled.
Instructions
- 1
Step 1
Pour 250 milliliters of milk into a deep plate. Add 5 tablespoons of sifted wheat flour and 1 tablespoon of potato starch. Mix until smooth. Let it sit for a while.
- 2
Step 2
Pour 100 milliliters of milk into a saucepan and place on the stove. When it comes to a boil, add 100 grams of powdered sugar, bring the mixture to a boil once again, then add the coconut flakes. Mix the milk and flakes until smooth and let the mixture cool to room temperature.
- 3
Step 3
Pour the remaining milk into a saucepan, place on the stove, and bring the milk to a boil once again. Then reduce the heat to the lowest setting and add the milk mixture with starch and flour to the saucepan. Whisking constantly with a whisk, cook until the mixture thickens. Remove from heat and beat the cream with a hand mixer for 1-2 minutes.
- 4
Step 4
In a clean deep container, place softened butter and add 100 grams of powdered sugar. Beat with a mixer for 2 minutes, then gradually add the slightly cooled pastry cream. Once the mixture becomes smooth, add the cocoa flakes squeezed from milk, and mix again until uniform. Refrigerate the cream for 30 minutes.