About the Recipe
Traditional pastry cream is like a pudding; and like pudding, it’s made with cream, milk, egg yolks, and sugar. Tasty, but not very healthy. As you’ll see in the video, my version is made with
1. Young coconut meat
2. Agave – a natural sweetener that enhances the flavor of the coconut. (You can use honey or maple syrup if you prefer.)
3. Water – for the perfect consistency
4. Orange juice – for a note of citrus-y sweet-tartness
5. Vanilla
6. Salt
7. Almond extract – adds a delicate aroma
8. Turmeric – this unexpected ingredient contributes the slightly golden color of cooked cream
There’s not a lot of work to do. Just put these ingredients into your blender.
Ingredients
1 1/2 cups young coconut meat (from 3 coconuts)
1/3 cup light agave syrup, honey, or maple syrup
1/3 cup water
1 tablespoon freshly squeezed orange juice
1 teaspoon vanilla powder
1/8 teaspoon salt
1/8 teaspoon almond extract
Pinch turmeric
2 tablespoons virgin coconut oil, melted
1 tablespoon soy lecithin powder (optional)
Preparation
Put the coconut meat, agave syrup, water, orange juice, vanilla extract, salt, almond extract, and turmeric in a blender and process until very smooth.
Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
Add the coconut oil and optional soy lecithin powder and process until smooth.
Stored in a sealed container in the refrigerator, Pastry Cream will keep for 3 days.