Have a little delicious twist in your regular Custard Pastry Cream and make this Coconut Custard Pastry Cream instead. The process is the same with a slight change in one of the major ingredients. For this coconut version, we are using coconut cream instead of regular whipped cream. It is thick, creamy and super delicious. I hope you will give it a try.
We are still in Spring, but my mind is already thinking of Summer baking. Muffins, breads, cakes, ice cream, pie and tarts are among my favorite to make during Summer.You might be thinking, so where does this Coconut Pastry Cream, fit in my plan? The answer, it fits in a lot of my Summer baking pies that have something to do with tart, cake, eclair and cream puff. I even use this for pancakes.
What is Pastry Cream?
Custard Cream of Pastry Cream is a custard base…
View original post 2,117 more words