Recipe courtesy of Donut Friend
Episode: Donuts for Days
Print
Total:
8 hr 30 min
(includes chilling time)
Active:
30 min
Yield:
8 cups
Level:
Easy

Ingredients

  • 65 grams cornstarch
  • 1430 grams coconut milk 
  • 600 grams granulated sugar 
  • 300 grams coconut flakes 
  • 155 grams light corn syrup 

Directions

Place the cornstarch in a metal bowl. In a medium saucepan set over medium heat, add the coconut milk, sugar, coconut flakes and corn syrup, and bring to a boil. Ladle one-third of the boiling mixture into the cornstarch, then mix into a paste. Add the paste back to the saucepan and continue to cook until the mixture is thick and light brown, 5 to 10 minutes.

Remove the saucepan from the heat and transfer the cream to a large stainless steel bowl. Cover with plastic wrap touching the top of the cream so it does not form a skin. Cool in the refrigerator overnight before using.

Cook's Note

Use this coconut cream to fill donuts or other pastries.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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