This coconut cream is light and fluffy, but it has a truly rich body, which comes from the coconut curd base. You can use this cream—or even the curd on its own—as a filling for tarts and top with fresh berries, mango, or papaya. Serve the leftover curd on toast or toasted brioche.
Recipe information
Yield
makes about 3/4 cup
Ingredients
For the Coconut Curd
For the Coconut Cream
Preparation
For the Coconut Curd
Step 1
Set up an ice bath in a large bowl.
Step 2
Combine the butter, sugar, and coconut milk in a saucepan over medium heat. Bring to a boil.
Step 3
Meanwhile, whisk the egg yolks in a bowl.
Step 4
Slowly pour half the hot coconut mixture over the yolks, whisking as you pour, to temper the yolks. Return the entire mixture to the saucepan and bring to a quick boil, whisking constantly. Sprinkle the gelatin over the surface, then whisk for at least 1 minute to dissolve the gelatin. Strain the curd into a medium bowl and mix with an immersion blender.
Step 5
Press a piece of plastic wrap on the surface of the curd and chill completely in the ice bath.
For the Coconut Cream
Step 6
Sprinkle the gelatin over the rum in a small glass bowl or a cup. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a small saucepan until melted.
Step 7
Whip the cream to stiff peaks in a medium bowl. Whisk the gelatin into the whipped cream. Add the coconut curd and fold together gently but thoroughly. Cover with plastic wrap and chill for at least 2 hours before serving.
