Coconut Cream Filling Recipe by: Chelsie Higgins, Chef Instructor at Maui Culinary Academy
- 3 Egg Yolks
- 1 (13.5 oz.) can Unsweetened Coconut Milk
- 1/2 cup Granulated Sugar (divided)
- 1 pt. Heavy Cream
- 1/2 cup Toasted Coconut
Place coconut milk and half of the sugar into a small saucepot and cook over medium high heat. Blend together the yolks and the remaining sugar. When the coconut milk just comes to a boil, temper the egg yolks by adding one third of the coconut milk to the yolks slowly while stirring. Bring this mixture back to the saucepot and return to the heat for a few moments more until the coconut mix coats the back of a spoon. (This will happen quickly). Strain this mixture into a bowl that is resting on a bed of ice. While the coconut mixture is cooling, whip the chilled heavy cream to a medium peak. Gently fold together the whipped cream and coconut mixture. Add the toasted coconut and store for later use if not using straight away.