Coconut cream with Asian flavors

Coconut cream is a refreshing Asian treat that highlights the exotic flavors of coconut. This smooth, naturally gluten-free dessert is very popular in many Asian countries, particularly Thailand and Malaysia, where coconut is a key ingredient in the cuisine. Lightly sweetened, this coconut cream is both delicate and comforting, ideal for a light and satisfying end to a meal. It can be served on its own or topped with tropical fruits like mango or papaya for a touch of freshness.

Preparation time: 10 minutes

Cooking time: 10 minutes

Rest time: 2 hours

Total time 2 hours 20 minutes

Difficulty: Beginner

Servings: 5

Special diet: naturally gluten-free

Ingredients

400 ml of coconut milk
100 ml of milk (or plant-based milk for a 100% vegan option)
50g of cane sugar
1 tbsp cornstarch (or tapioca flour)
1 teaspoon of vanilla extract or a few drops of pandan extract, diluted
1 pinch of salt
Grated coconut (for decoration)
Tropical fruits (optional)

Preparation

1
Preparing 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.
2
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 prevent lumps from forming. Continue stirring until the cream thickens and becomes velvety, about 5 minutes.
3
To flavor the cream: Remove the pan from the heat and add the vanilla extract. Mix well to distribute the flavor.
4
Resting and chilling: Pour the cream into individual ramekins or a large bowl. Let cool to room temperature, then refrigerate for at least 2 hours to allow the cream to firm up.

Note

For a more exotic version, you can add a few drops of pandan water, an aroma used in Asian cuisine, which will bring a natural green color and a subtle fragrance to the cream.

Keywords: coconut cream, Asian dessert cream, gluten-free dessert cream