Coconut Lime Pastry Cream Recipe
Active Prep: 5 min
Cook: 10 min
- 1 (13.5 fl. oz.) can coconut milk
- 1/2 cup brown sugar, packed
- 1 tsp. Makrut Lime Sea Salt
- 2 egg yolks
- 1 Tbsp. cornstarch
- Zest and juice from 1 lime
- 2 Tbsp. unsalted butter, room temperature
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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.
Use as a filling for cream puffs, eclairs, donuts, pies, or parfaits.
Michael Kimball, Savory Spice Test Kitchen