Check out the delicious lactose-free dessert cream. You can fill cakes, assemble pavé, fill dreams, carolinas…


  • 250 ml whole coconut milk
  • 3 level tablespoons of sugar
  • 1 teaspoon of vanilla bean zest
  • 1 tablespoon cornstarch
  • 3 egg yolks, sifted

Preparation Mode

  1. Prepare a bowl for a double boiler.
  2. Place the coconut milk, half the sugar and vanilla zest in a pan. Let it almost boil.
  3. In the bowl, place the egg yolks, cornstarch and remaining sugar.
  4. Add the milk and mix to dissolve well.
  5. Place the mixture in a bain-marie and stir until it thickens.
  6. When it becomes a porridge, remove from the heat and stir a little more.
  7. Return to heat for another minute.
  8. Repeat the operation until you get a thick cream.
  9. Remove from heat, place in ovenproof dish and cover with plastic wrap.

Mom Tips

So-called vegetable milks, such as coconut milk, soy milk, rice milk and others, do not contain lactose.

You can find full-fat coconut milk in good brands in good supermarkets.

Cornstarch = cornstarch

Vanilla bean shavings can be replaced with vanilla paste.

Follow the preparation procedure; This allows the starch to cook slowly and lose its starchy taste.

The plastic wrap will prevent the cream from forming a film.

See also the recipe for Profiterole and Éclair


Leave a Reply