Coconut Cream Filling

Name: Coconut Cream Filling
Yield: 3 cups (720 ml)
Ingredients: 1 cup (240 ml) Coco Lopez; 1 cup 240 ml) heavy cream; 3 teaspoons (9 g) unflavored gelatin powder; 3 tablespoons (45 ml) light rum; ¼ cup (60 ml) unsweetened coconut milk

Preparation info

3 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Do not prepare this filling until you are ready to use it.

Ingredients

¼ cup (60 ml) unsweetened coconut milk
3 tablespoons (45

Garnish

Method

Combine the coconut milk and the rum. Sprinkle the gelatin over the top and set aside to soften.
Whip the heavy cream to soft peaks.
Add the Coco Lopez to the gelatin mixture. Heat just enough to dissolve the gelatin, being careful not to overheat. Quickly stir in one-third of the reserved whipped cream, followed by the remaining cream.