Coconut Crème Pâtissière for your Valentine
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!
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.
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
- Cook all ingredients 90° C/7 minutes/Speed 4. (Yes, that’s it!)
- 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 !