"Scott Taylor" > wrote in message link.net>...
> "Diane W. Saunders" > wrote in message
> om...
> > Good day: I am making a coconut cake and would like to use pastry
> > cream as a filling between layers -- is it possible to substitute
> > coconut milk for regular milk in the pastry cream??????? As always,
> > my thanks to all of you.
>
>
> This is not exactly what you're looking for, but the end result should be
> the same. It's from Emily Luchetti's book, A Passion for Desserts.
>
>
> Coconut Pastry Cream:
>
>
> 1-1/2 C. milk
>
> 1-1/4 C. unsweetened coconut, toasted
>
> 4 large egg yolks
>
> 1/4 cup sugar
>
> Pinch of salt
>
> 1/4 cup all purpose flour
>
>
> Scald milk and stir in coconut. Cover pan and let steep for 10 minutes.
>
> Strain milk and return to saucepan. Heat to scalding temperature again.
>
> Meanwhile, beat yolks, sugar, and salt in a bowl. Beat in flour. Slowly
> whisk in coconut milk. Return to pan and cook until thickened, stirring
> constantly.
>
> Pour into bowl and cool. Refrigerate at least 1 hour before using.
>
>
>
> -Scott

Another thought -- if I were to use sweetened coconut could I
eliminare the sugar???? Again, my thanks.