"Diane W. Saunders" > wrote in message
om...
> "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.


I bet you could cut down on the sugar, yes. This is conjecture, but if I
used the sweetened variety, I'd cut the sugar in half.

-Scott