Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 4 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup shredded coconut
Special equipment needed:
- Stand mixer or electric hand mixer
- Medium saucepan
- Whisk
- Rubber spatula
- Piping bag with large round tip
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, heavy cream, and shredded coconut. Heat over medium heat until it comes to a simmer.
2. In a separate bowl, whisk together the sugar, cornstarch, water, egg yolks, vanilla extract, and salt until smooth.
3. Slowly pour the egg mixture into the saucepan with the coconut milk mixture, whisking constantly to prevent lumps from forming.
4. Cook the mixture over medium heat, stirring constantly with a rubber spatula, until it thickens and coats the back of the spatula, about 5-7 minutes.
5. Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Discard the shredded coconut.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cooled.
7. Once the cream is chilled, transfer it to a stand mixer fitted with a whisk attachment. Whip the cream on medium-high speed until it becomes light and fluffy, about 3-5 minutes.
8. Transfer the whipped cream to a piping bag fitted with a large round tip. Pipe the cream onto individual serving dishes or onto a larger dessert.
9. Garnish with additional shredded coconut, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
Makes approximately 4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 28g
Protein: 3g
Sodium: 100mg
Substitutions for ingredients:
- Coconut milk can be substituted with almond milk or soy milk.
- Heavy cream can be substituted with coconut cream or whipped cream.
- Granulated sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
- Shredded coconut can be omitted or substituted with chopped nuts.
Variations:
- Add 1/4 cup of rum or coconut rum for a boozy twist.
- Top with fresh fruit, such as sliced strawberries or mango.
- Layer the cream with crushed graham crackers or cookie crumbs for a parfait-style dessert.
Tips and tricks:
- Be sure to whisk the egg mixture thoroughly to prevent lumps from forming in the cream.
- Straining the cream through a fine-mesh sieve will ensure a smooth and creamy texture.
- Chill the cream completely before whipping to achieve the best texture.
- Use a piping bag for a professional-looking presentation.
Storage instructions:
Store any leftover cream in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This cream is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the cream in individual dessert dishes or in a larger bowl for a family-style dessert.
Garnishes:
Garnish with additional shredded coconut or fresh fruit.
Pairings:
This cream pairs well with tropical flavors, such as pineapple or mango.
Suggested side dishes:
This cream can be served as a standalone dessert or paired with a light fruit salad.
Troubleshooting advice:
If the cream is too thick, add a splash of milk or cream to thin it out. If the cream is too thin, return it to the saucepan and cook it over medium heat, stirring constantly, until it thickens.
Food safety advice:
Be sure to refrigerate any leftover cream promptly and discard any cream that has been left out at room temperature for more than 2 hours.
Food history:
Chiboust cream is a French pastry cream that is lightened with whipped egg whites. It is named after its creator, French pastry chef François Chiboust.
Flavor profiles:
This coconut chiboust cream is creamy, rich, and coconutty with a hint of vanilla.
Serving suggestions:
Serve this cream as a light and refreshing dessert after a heavy meal.
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