Coconut Cream

Name: Coconut Cream
Yield: Yield: 1.8 kg/4 lb 2.24 oz
Cuisine: United States
Ingredients: Heavy cream stabilizer 8 g .28 oz .43%; Sugar 2 150 g 5.29 oz 7.98%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed out 22 g .78 oz 1.17%; Egg whites 50 g 1.76 oz 2.66%; Sugar 1 100 g 3.53 oz 5.32%; Heavy cream 550 g 1 lb 3.36 oz 29.26%; Coconut purée 1 kg 2 lb 3.2 oz 53.19%

Preparation info

Yield:
1.8 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Coconut purée 1 kg 2 lb 3.2 oz 53.19

Americas
United States
Dessert
Gluten-free

Method

Follow the method for the Pink Guava Cream (Steps 2 through 7); omit the instruction to fold in puffed rice. Use the coconut cream immediately to assemble the dessert.