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Chocolate pastry cream with coconut milk - 1

CHOCOLATE PASTRY CREAM WITH COCONUT MILK

CHANTELLE | BERRY & CRUST
A plant-based chocolate pastry cream recipe that is easy, delicately creamy, marvelous in flavor and versatile!
Prep Time 20 mins
Cook Time 10 mins
Total Time 3 hrs 30 mins
Course Dessert
Servings 500 g

Ingredients
  

A - combine

  • 0.025 kg all-purpose flour
  • 0.025 kg cocoa powder
  • 0.050 kg corn starch
  • 0.100 kg demerara sugar
  • 0.001 kg salt

B - add, then strain and cook

  • 0.500 kg coconut milk

C - add lastly

  • 0.025 kg dark chocolate 70% (chopped)
  • 0.025 kg dairy-free butter

Instructions
 

Cooking

  • Group A - combine the ingredients together. Add a little coconut milk to make a paste, then pour in the remaining liquid and combine.
  • Strain the mix into a cold saucepan and bring to a simmer, while stirring. Boil 1 - 2 minutes.
  • Remove from the stove and transfer to a clean mixing bowl.
  • Stir in the butter, then the chocolate.
  • Cover the cream with plastic, lightly touching the surface. This prevents a skin from forming on the surface.
  • Cool to ambiance, then refrigerate 3 hours, or overnight.

Piping/ filling

  • Loosen the pastry cream with a whisk, then fill a piping bag and pipe as desired.

Notes

To read more on the ingredients used, follow these links below:
Keyword chocolate custard, chocolate pastry cream, coconut pastry cream