Coconut Cream: Top 5 Best Step-by-Step Recipes
Content
Coconut cream is perfect for a variety of cakes (including the popular Raffaello cake), as well as coconut cupcakes and a wide variety of pastries, creating a delicate filling in cheesecakes and various cakes. In this article, we offer the TOP 5 best step-by-step coconut cream recipes that you can easily make at home.
Raffaello Coconut Cream: A Step-by-Step Recipe
- Proteins: 5.7 g
- Fats: 11.1 g
- Carbohydrates: 21.6 g
- Total time:
- Time in the kitchen:
-
Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
Ingredients
-
Milk350 ml
-
Egg C11 pcs
-
Sugar110 G
-
Vanilla sugar8 G
-
Cream400 ml
-
Starch15 G
-
Salt1 pinch
-
Almond100 G
-
Coconut flakes70 G
Preparation
Stage No. 1 - preparing the custard base
We begin preparing our Raffaello coconut cream by adding 350 ml of milk to a saucepan with a thick bottom (we used coconut milk, but you can use regular milk).
Separately mix 110 grams of sugar, a packet of vanilla sugar (or a pinch of vanillin) and 15 grams of starch.
Add starch and sugar, a pinch of salt and 1 egg (white + yolk) to cold milk.
Mix all ingredients thoroughly with a whisk, achieving maximum homogeneity.
Place the saucepan over low heat and simmer, stirring constantly, until thickened. As soon as the first signs of boiling appear, remove the cream from the heat.
Cover the hot cream with cling film to prevent it from drying out and forming a thick crust. Let the cream cool to room temperature (about 15-20 minutes).
Step 2 – Whip the cream
Place the chilled cream into a whipping bowl and add 400 ml of chilled cream.
Beat the mixture with a mixer until smooth and a soft, fluffy texture is achieved.
Add coconut flakes and roasted crushed almonds to the cream and mix with a spatula until smooth.
Cream based on Mascarpone cheese and condensed milk
Ingredients
- cream 30% - 500 ml;
- cream cheese – 300 g;
- Mascarpone cheese – 250 g;
- condensed milk – 200 g;
- white chocolate – 50 g;
- almonds – 100 g;
- coconut flakes – 100 g;
- vanilla sugar – 2 packets.
Preparation
Using this step-by-step recipe as a basis, even a novice cook can make delicious coconut cream for a cake or pastries.
Step 1
The first step is to prepare the almonds. Roast them in the oven for about 10 minutes at 150°C, cool, and chop coarsely with a knife.
Step 2
Pour 500 ml of well-chilled cream into a whipping bowl, add 2 packets of vanilla sugar and beat until fluffy.
Step 3
When the cream has thickened, gradually whisk in 300 grams of chilled cream cheese, continuing to beat until smooth.
Step 4
Add 250 mascarpone cheese to the mixture and beat a little more until smooth.
Step 5
After whipping, you should get a thick, stable cream, as in the photo.
Step 6
Add 200 grams of condensed milk and whisk until smooth. At this point, the cream will become runny, but don't worry—after the coconut flakes swell, it will thicken and become stable again.
Step 7
At this stage, add white chocolate shavings into the mixture, reducing the mixer speed.
Step 8
Add 100 grams of dry coconut flakes to the almost ready coconut cream for the cake, continuing to stir the mixture at minimum speed of the mixer or with a spatula.
Step 9
This recipe produces a very dense coconut cream that holds its shape perfectly, making it ideal not only for frosting any cake, but also for piping beautiful cupcakes or decorating pastries.
Step 10
Almonds can be chopped and added to the cream at the last stage, or simply sprinkled on during the spreading process as a separate layer. If the cream is intended for cakes, sprinkling it with flaked almonds is ideal.
Coconut cream with white chocolate and cream
This recipe is suitable for frosting a sponge cake up to 20 cm in diameter or for decorating 10 cupcakes. If you need more frosting, increase the ingredients proportionally.
Ingredients
- white chocolate – 100 g;
- cream (fat content from 33%) – 260 g;
- coconut flakes – 30 g.
Preparation
Step 1
Pour 260 grams of cream into a saucepan with a thick bottom.
Step 2
Add 30 grams of coconut flakes to the cream and begin to heat the mixture without bringing it to a boil.
Step 3
Remove the saucepan from the heat and, after letting the cream cool to approximately 45℃, add the white chocolate.
Step 4
Stir the mixture constantly until the chocolate melts. If the cream cools quickly and the chocolate doesn't dissolve well, you can gently warm the coconut ganache as it cooks.
As a result, you should get an almost homogeneous (taking into account the presence of coconut flakes in it) and fairly liquid mass.
Step 5
Pour the cream with chocolate and shavings into a whipping bowl and place in the refrigerator to stabilize for 6-8 hours.
Step 6
As the ganache stabilises and cools, the chocolate hardens and the coconut flakes swell and absorb excess liquid.
Step 7
Beat the coconut ganache with a mixer at medium speed until fluffy. The finished cream is thick, smooth, and holds its shape perfectly, making it ideal for use as a filling in cakes or for piping with a pastry bag and decorative tips.
Lenten cream with coconut cream
We'll use the second option, because separating the coconut oil for the recipe also yields coconut water, which can be used later for making cocktails or adding to coffee. The suggested amount of ingredients is enough to coat an 18-cm sponge cake or several mini-cakes.
Ingredients
- canned coconut milk – 400 ml;
- powdered sugar – 2 tbsp;
- vanilla sugar (or vanillin, vanilla extract) – to taste.
Preparation
Step 1
Place the jar of coconut milk upside down in the refrigerator. This trick ensures that the coconut fat accumulates at the bottom of the jar, not at the top, making it easier to remove.
Step 2
Open a well-chilled can of coconut milk and drain the coconut milk into a container.
Step 3
We take the coconut cream out of the jar.
Step 4
Mix vanilla sugar or vanillin with powdered sugar and add to the cream. Next, beat everything until fluffy and stiff, using a stand mixer or stand mixer. Beating for only 2 minutes is sufficient.
The cream turns out dense, but at the same time delicate and homogeneous, moderately sweet, with a light (not cloying) coconut note.
Coconut cream cheese
This cream cheese recipe has a delicate flavor with a slight coconut note, and also holds its shape well, making it suitable for decorating any dessert.
Ingredients
- cottage cheese – 255 g;
- coconut cream – 135 g
- powdered sugar – 60 g.
Preparation
This recipe couldn't be simpler: add the three main ingredients to a suitable-sized bowl and beat with a regular mixer until fluffy and stiff peaks form. This cream is ready in less than 5 minutes, making it perfect for those "guests are just around the corner" and you want to delight them with a delicious coconut dessert.
We welcome your feedback on the recipes, as well as suggestions for improving or adapting them. Please share your thoughts and advice in the comments below.
