<![CDATA[natty's pantry - Coconut Pastry Cream Filling]]>

Ingredients

1 1/2 cups coconut milk
1 teaspoon coconut extract
1/2 cup Sugar
4 tablespoons all purpose flour
pinch of salt
4 egg yolks

Steps

In a medium saucepan, bring the milk and vanilla extract to just boil until you see a little bubbles . Meanwhile, in a medium bowl, whisk the sugar, flour, salt and egg yolks. Slowly add the milk to prevent the egg yolks cook, whisking constantly. Keep adding small amount of milk until finished. Pour the mixture back into the saucepan. Over medium heat, whisking constantly, until thick, in about 45seconds until 1 minute. Transfer pastry cream to a medium bowl, cover with plastic wrap and refrigerate for at least 30 minutes, or until cool.