Coconut cream is a thick, rich product derived from the meat of mature coconuts. It contains a higher fat content than coconut milk, making it ideal for creating creamy desserts. While both coconut cream and coconut milk can be used in recipes, coconut cream provides a denser and richer flavor, perfect for fillings and toppings.

To create a luscious coconut cream filling, you'll need the following ingredients:

Coconut Milk: 13.5 oz of full-fat coconut milk is recommended for a rich flavor.
Egg Yolks: 5 large egg yolks to provide richness and help thicken the filling.
Sugar: 3 oz of granulated sugar to sweeten the filling.
Cornstarch: 3 tablespoons to thicken the mixture.
Vanilla Extract: 1 teaspoon for added flavor.
Coconut Extract: 2 teaspoons to enhance the coconut flavor.
Optional: Whipped cream for a lighter texture.

Heat the Coconut Milk: In a saucepan, pour in the coconut milk and heat it over medium-high heat until it reaches a simmer. Stir constantly to prevent it from burning.

Combine Ingredients: In a large heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and a little bit of coconut milk until smooth. This mixture will help prevent the eggs from scrambling when combined with the hot coconut milk.

Temper the Egg Mixture: Gradually pour about one-third of the hot coconut milk into the egg mixture while whisking constantly. This step is crucial to slowly raise the temperature of the eggs without cooking them.

Combine: Once combined, slowly whisk in the remaining hot coconut milk.

Thicken the Mixture: Return the mixture to the saucepan and cook over medium heat. Stir constantly until the filling thickens and bubbles, which should take about 5-7 minutes.

Flavor the Filling: Remove from heat and stir in the vanilla extract and coconut extract. This will enhance the overall coconut flavor of your filling.

Cool and Refrigerate: Pour the filling into a heatproof container. Cover it with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming. Allow it to cool at room temperature, then refrigerate for at least 2 hours or until fully chilled and set.

For a Lighter Texture: If you prefer a lighter filling, fold in ¼ cup of stabilized whipped cream after the coconut cream filling has cooled completely.

Use Full-Fat Coconut Milk: For the best texture and flavor, always opt for full-fat coconut milk. Light coconut milk will not yield the same creamy consistency.
Chill Your Ingredients: Chill your coconut milk overnight before use to enhance the creaminess and help it whip better if you're making whipped coconut cream.
Experiment with Flavors: Feel free to add other flavorings such as almond extract or citrus zest for a unique twist.

Making a cream filling with coconut milk is a straightforward process that results in a deliciously rich and creamy dessert. Whether used in pies, cakes, or as a standalone treat, this coconut cream filling is sure to impress. Enjoy experimenting with different flavors and textures to create your perfect coconut dessert!

• 13.5 oz of full-fat coconut milk
• 5 large egg yolks
• 3 oz of granulated sugar
• 3 tablespoons of cornstarch
• 1 teaspoon of vanilla extract
• 2 teaspoons of coconut extract
• Optional: Whipped cream for a lighter texture.