Molded Coconut Cream

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup hot Coconut Cream
  • 2 envelopes unflavored gelatin
  • 3 egg yolks
  • cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup cold Coconut Cream
  • ½ cup heavy cream
  • Crushed ice


    1. Put the hot coconut cream and the gelatin into the container of an electric blender. Cover and blend on high speed for forty seconds.

    2. Add the egg yolks, sugar and vanilla. Cover and blend on high speed.

    3. Uncover and, with motor still running, pour in the cold coconut cream, the heavy cream, and enough crushed ice to bring the liquid to the top of the container.

    4. Pour into a one-quart mold and chill for ten minutes.