Coconut Milk Pastry Cream
Makes about 3 cups
  • ½ cup (100 grams) granulated sugar
  • 3 tablespoons (24 grams) cornstarch
  • ¼ teaspoon kosher salt
  • 4 large egg yolks (74 grams)
  • 1 (13.5-ounce) can (405 grams) coconut milk
  • ½ cup (120 grams) whole milk
  1. In a medium heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt. Whisk in egg yolks, coconut milk, and milk until well combined. Cook over medium-low heat, whisking constantly, just until mixture thickens and begins to bubble, 10 to 12 minutes. Remove from heat.
  2. Pour mixture into a medium bowl. Cover with a piece of plastic wrap, pressing wrap directly onto surface of warm custard to prevent a skin from forming. Refrigerate overnight or up to 2 days.
Recipe by Bake from Scratch at