Reviews (2)

Add Rating & Review

95 Ratings

5 star values:

                                  18

4 star values:

                                  26

3 star values:

                                  29

2 star values:

                                  16

1 star values:

                                  6

Martha Stewart Member

Rating: 5 stars

01/02/2014

                This is a very delicious cream filling. I used low-fat milk because that's all I have at home, but it would probably taste even better with regular milk. I have an electric stove and it burned some of the milk in the bottom, leaving little crumbs in the filling. Not a big deal as the coconut flakes added texture and masked over the crumbs anyway. But next time I might start off with low heat and gradually work it up to medium to avoid the burning.

Martha Stewart Member

Rating: Unrated

01/28/2013

                This recipe yields the most delicious coconut cream filling EVER. It has such a yummy taste--hard to describe because it's very basic, homey, and "old-fashioned" if that makes any sense...just very rich and comforting, and absolutely perfect with the cake for Coconut Layer Cake. However, this would also be perfect as a pie filling, or on it's own with toasted almonds on top.

Back to Coconut Cream Filling

All Reviews for Coconut Cream Filling

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Coconut Cream Filling

Recipe Summary

Yield: Makes 4 cups

Ingredients

Ingredient Checklist

6 large egg yolks

3/4 cup sugar

6 tablespoons cornstarch

1/8 teaspoon salt

3 cups milk

4 ounces (1 1/2 cups) sweetened angel-flake coconut

1 1/2 teaspoons pure vanilla extract

Unsalted butter, for wrap

Gallery

Coconut Cream Filling

Recipe Summary

Yield: Makes 4 cups

Coconut Cream Filling

Coconut Cream Filling

Coconut Cream Filling

Recipe Summary

Yield: Makes 4 cups

Recipe Summary

Yield: Makes 4 cups

Yield: Makes 4 cups

Makes 4 cups

Ingredients

Ingredients

  • 6 large egg yolks
  • 3/4 cup sugar
  • 6 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 cups milk
  • 4 ounces (1 1/2 cups) sweetened angel-flake coconut
  • 1 1/2 teaspoons pure vanilla extract
  • Unsalted butter, for wrap

Directions

Place egg yolks in a large bowl; whisk to combine; set bowl aside.

Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.

Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla.

Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.

Reviews (2)

Add Rating & Review

95 Ratings

5 star values:

                                  18

4 star values:

                                  26

3 star values:

                                  29

2 star values:

                                  16

1 star values:

                                  6

Martha Stewart Member

Rating: 5 stars

01/02/2014

                This is a very delicious cream filling. I used low-fat milk because that's all I have at home, but it would probably taste even better with regular milk. I have an electric stove and it burned some of the milk in the bottom, leaving little crumbs in the filling. Not a big deal as the coconut flakes added texture and masked over the crumbs anyway. But next time I might start off with low heat and gradually work it up to medium to avoid the burning.

Martha Stewart Member

Rating: Unrated

01/28/2013

                This recipe yields the most delicious coconut cream filling EVER. It has such a yummy taste--hard to describe because it's very basic, homey, and "old-fashioned" if that makes any sense...just very rich and comforting, and absolutely perfect with the cake for Coconut Layer Cake. However, this would also be perfect as a pie filling, or on it's own with toasted almonds on top.

Reviews (2)

Add Rating & Review

95 Ratings

5 star values:

                                  18

4 star values:

                                  26

3 star values:

                                  29

2 star values:

                                  16

1 star values:

                                  6

Add Rating & Review

95 Ratings

5 star values:

                                  18

4 star values:

                                  26

3 star values:

                                  29

2 star values:

                                  16

1 star values:

                                  6

95 Ratings

5 star values:

                                  18

4 star values:

                                  26

3 star values:

                                  29

2 star values:

                                  16

1 star values:

                                  6

95 Ratings

5 star values:

                                  18

4 star values:

                                  26

3 star values:

                                  29

2 star values:

                                  16

1 star values:

                                  6
  • 5 star values:
  • 18
  • 4 star values:
  • 26
  • 3 star values:
  • 29
  • 2 star values:
  • 16
  • 1 star values:
  • 6

Martha Stewart Member

Rating: 5 stars

01/02/2014

                This is a very delicious cream filling. I used low-fat milk because that's all I have at home, but it would probably taste even better with regular milk. I have an electric stove and it burned some of the milk in the bottom, leaving little crumbs in the filling. Not a big deal as the coconut flakes added texture and masked over the crumbs anyway. But next time I might start off with low heat and gradually work it up to medium to avoid the burning.

Martha Stewart Member

Rating: Unrated

01/28/2013

                This recipe yields the most delicious coconut cream filling EVER. It has such a yummy taste--hard to describe because it's very basic, homey, and "old-fashioned" if that makes any sense...just very rich and comforting, and absolutely perfect with the cake for Coconut Layer Cake. However, this would also be perfect as a pie filling, or on it's own with toasted almonds on top.

Martha Stewart Member

Rating: 5 stars

01/02/2014

                This is a very delicious cream filling. I used low-fat milk because that's all I have at home, but it would probably taste even better with regular milk. I have an electric stove and it burned some of the milk in the bottom, leaving little crumbs in the filling. Not a big deal as the coconut flakes added texture and masked over the crumbs anyway. But next time I might start off with low heat and gradually work it up to medium to avoid the burning.

Rating: 5 stars

Rating: Unrated

01/28/2013

                This recipe yields the most delicious coconut cream filling EVER. It has such a yummy taste--hard to describe because it's very basic, homey, and "old-fashioned" if that makes any sense...just very rich and comforting, and absolutely perfect with the cake for Coconut Layer Cake. However, this would also be perfect as a pie filling, or on it's own with toasted almonds on top.

Rating: Unrated

All Reviews for Coconut Cream Filling

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Coconut Cream Filling

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest