Coconut Crème Pâtissière for your Valentine

February 13th, 2013
Coconut crème pâtissière is so fast and easy to cook in your Thermomix

Coconut crème pâtissière is so fast and easy to cook in your Thermomix

I love experimenting with recipes and new dishes. And cooking with Thermomix is so fast and easy, I am more often making recipes that I never would have tried to make. Custard and crème pâtissière are perfect examples. All that stirring and watching so that it doesn’t boil over when you cook on the hob or stove top are taken care of by Thermomix, while you do something else!

I was looking for a tasty gluten free and dairy free treat for a customer of mine who has severe, life-threatening food allergies, and I came up with this wonderful idea – if I have to say so myself! The subtle coconut taste and smooth texture of my coconut crème pâtissière are perfect for Valentine treats and dinner parties as well as everyday desserts. Here I have created a fresh fruit tart using the coconut crème pâtissière as a base, but it’s so delicious you could eat it with a spoon ;-) How about tropical profiteroles for a change?

Try it as dessert for your Valentine this Valentine’s Day!

Coconut crème pâtissière makes a delicious base for a fresh fruit tart

Coconut crème pâtissière makes a delicious base for a fresh fruit tart

Madame Thermomix’s Coconut Crème Pâtissière
Delicious as a tart base or thick custardy dessert. Try it layered in a martini glass with sliced mango and kiwi, a drop of Malibu liqueur and a bit of desiccated coconut sprinkled on top! Use the leftover egg whites to make meringue nests and fill with coconut crème pâtissière and tropical fruits for a quick Pavlova. Makes enough to fill a 20-cm tart tin or serves four as a custard dessert.

Ingredients
1 x 400 g tin of coconut milk
50 g agave nectar or caster sugar (grind it in your Thermomix from granulated sugar, of course!)
1 egg plus 2 egg yolks
30 g corn flour

Method

  1. Cook all ingredients 90° C/7 minutes/Speed 4. (Yes, that’s it!)
  2. Mix 10 seconds/Speed 8 if you want to give it a smooth finish. Pour out immediately into a pre-baked tart base or layer into clear glasses with your choice of fruits.

Bon appétit !

 

Madame Thermomix's Coconut crème pâtissière, poured into a pre-baked tart shell

Madame Thermomix’s Coconut crème pâtissière, poured into a pre-baked tart shell

I made a fresh fruit tart with my coconut crème pâtissière, but it would be equally good layered into a martini glass with tropical fruits

I made a fresh fruit tart with my coconut crème pâtissière, but it would be equally good layered into a martini glass with tropical fruits

 

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2 Responses to “Coconut Crème Pâtissière for your Valentine”

  1. Nora says:

    What a great idea using coconut in a creme patissiere! Your tart looks absolutely yummy :-)

    • Thanks, Nora! I developed the recipe for a customer who has severe (life-threatening) food allergies but who has a sweet tooth. This recipe is dairy free and she was thrilled when I made it for her last night :) She’s already thinking of making gluten-free choux pastry (really easy with Dove’s Farm GF flour mix) and filling her profiteroles and eclairs with this lusciously creamy coconut treat!

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