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Test Kitchen Approved

Coconut Lime Pastry Cream

Recipe By Michael Kimball, Savory Spice Test Kitchen

Prep Time

5 Minutes

Cooking Time

10 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Floral and fruity makrut lime gives this salted pastry cream a surprising twist.

Serving Suggestions

Use as a filling for cream puffs, eclairs, donuts, pies, or parfaits.

Ingredients

1 (13.5 fl. oz.) can coconut milk

0.5 cups brown sugar, packed


2 egg yolks

1 Tbsp. cornstarch

Zest and juice from 1 lime

2 Tbsp. unsalted butter, room temperature

Savory Spice ingredients in this recipe

  • Makrut Lime Sea Salt

    Most countries have dishes in which lime is an essential ingredient. Makrut lime leaves are indigenous to Southeast Asia, though many trees now thr...

    View full details

Directions

In a medium pot, combine coconut milk, brown sugar, and Makrut Lime Sea Salt. In a medium bowl, whisk egg yolks and cornstarch until slightly thickened. Bring coconut milk mixture to just below a simmer (bubbles starting to emerge around edges) over medium heat before slowly pouring into yolk mixture while whisking. Pour entire mixture back into the pot and continue stirring over medium heat for about 2 min., or until mixture has thickened to a pudding-like consistency. Transfer to a clean bowl and stir in lime zest, lime juice to taste, and butter. Cover with plastic wrap pressed directly onto the surface of the pastry cream to prevent a skin from forming and transfer to the refrigerator to chill for at least 2 hours.