Coconut Almond Cream Filling
Indulge in a tropical sensation with our Coconut Almond Cream Filling. This lush, creamy filling features rich coconut milk blended with almond essence and thickened to perfection with gelatin and cornstarch. Accented by crunchy chopped almonds and a hint of shredded coconut, it creates a heavenly layer for desserts or a stand-alone treat. Chill to perfection and savor the bliss in every bite!
ingredients
- 2 cups coconut milk
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 2 tablespoons gelatin powder
- 1 teaspoon almond extract
- 1 cup chopped almonds
- 1 cup shredded unsweetened coconut
- Pinch of salt
steps
- 1.
In a medium saucepan, combine coconut milk, sugar, and a pinch of salt over medium heat, stirring until fully dissolved.
- 2.
In a small bowl, sprinkle gelatin over 1/4 cup cold water and let it bloom for 5 minutes.
- 3.
Once the coconut mixture is hot, whisk in cornstarch until smooth and cook for a few more minutes until thickened.
- 4.
Remove from heat and stir in bloomed gelatin and almond extract until fully combined.
- 5.
Fold in shredded coconut, then pour into a pie dish or desired container.
- 6.
Refrigerate for at least 4 hours or until set.
- 7.
Once set, top with chopped almonds before serving for added crunch.
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