Coconut Pastry Cream Recipe

Ingredients

2 cups whole milk 

1/4 cup blended cream of coconut 

1/2 cup sweetened shredded coconut 

1/2 vanilla bean, seeds scraped 

4 large egg yolks 

1/4 cup sugar 

1 tablespoon cornstarch 

1 pinch of salt 

Preparation

Bring milk, cream of coconut, coconut, and vanilla bean and seeds to a simmer in a medium pan over medium-high heat. Remove from heat. Let steep 1 hour.

Put egg yolks, sugar, cornstarch, and salt in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until thick and pale, about 5 minutes. Reheat milk mixture until hot. With mixer on medium-low speed, slowly pour in milk mixture. Transfer to saucepan. Cook over medium heat, whisking constantly, until boiling. Strain through a fine sieve. Let cool completely. Whisk before using.

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