Coconut cream is a refreshing Asian sweetness that highlights the exotic flavors of coconut. This creamy, naturally gluten-free dessert is popular in many Asian countries, particularly Thailand and Malaysia, where coconut is a key ingredient in the cuisine. Slightly sweet, this coconut cream is both delicate and comforting, ideal for a light end to a meal. It can be served alone or garnished with tropical fruits like mango or papaya to add a touch of freshness.
Ingredients
Preparation
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Preparation of the cream base: In a saucepan, pour the coconut milk, milk, sugar and a pinch of salt. Heat over medium heat, stirring gently until the mixture begins to simmer.
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Thickening the cream: In a small bowl, mix the cornstarch with a little cold water until you have a smooth paste. Pour this mixture into the saucepan while whisking to avoid lumps forming. Continue stirring until the cream thickens and becomes velvety, about 5 minutes.
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Flavor the cream: Remove the pan from the heat and add the vanilla extract. Mix well to distribute the flavor.
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Resting and cooling: Pour the cream into individual ramekins or a large bowl. Let cool to room temperature then place in the refrigerator for at least 2 hours so that the cream firms up.
Note
For a more exotic version, you can add a few drops of pandan water, a flavoring used in Asian cuisine, which will bring a natural green color and a subtle fragrance to the cream.
coconut cream, Asian dessert cream, gluten-free dessert cream
