Coconut Milk Cream

Coconut milk cream is a creamy and fragrant dessert, perfect as a conclusion to a meal or as a base for other sweets. Here’s how to prepare it Italian-style with an exotic touch.

Ingredients

• 400 ml of coconut milk
• 2 egg yolks
• 60 g of sugar
• 30 g of cornstarch (corn flour)
• 1 vanilla pod or a teaspoon of vanilla extract
• Grated zest of 1 lime (for a fresher and more citrusy touch)

Preparation

1. In a small saucepan, heat the coconut milk over medium heat without bringing it to a boil. If you’re using a vanilla pod, split it lengthwise and scrape out the seeds, adding both seeds and pod to the coconut milk.
2. In a separate bowl, whisk the egg yolks with the sugar until you obtain a frothy and pale mixture.
3. Add the cornstarch to the yolk and sugar mixture and stir until there are no lumps.
4. Remove the vanilla pod from the coconut milk (if used) and slowly pour the hot milk over the yolk mixture, whisking vigorously to prevent the eggs from curdling.
5. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a whisk, until the cream begins to thicken (about 5-7 minutes). It should never boil to prevent the eggs from scrambling.
6. Once the cream is thick and velvety, remove from the heat. If you wish, you can add the grated lime zest for a fresher scent and a pleasant contrast.
7. Pour the cream into a bowl and cover with cling film in contact to prevent a skin from forming on the surface.
8. Allow to cool to room temperature and then refrigerate for at least one hour before serving.

Tip: for an extra touch, you might serve the coconut milk cream accompanied by a sprinkling of toasted desiccated coconut or a slightly bitter chocolate sauce to contrast the sweetness of the coconut.

Curiosity

Coconut milk is widely used in tropical and Asian cuisines, often in savory dishes such as curries. In desserts, however, it provides an exotic creaminess and pairs well with tropical fruits like pineapple and mango.