Coconut cream cake with Arla Whipping Cream
There is nothing more amazing than a slice of coconut cream pie in the morning. This homemade dessert is specially prepared with whipping cream – for both filling and topping. Give it a try, your family will all enjoy this ultimate breakfast treat.
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Ingredients
- 1 pie crust
- 6 tbsps. Of Dano powder milk dissolved in water to make 2 cups of Milk
- 1 cup of flaked sweetened coconut
- ¾ cup of sugar
- ¼ cup of cornstarch
- 2 eggs
- 2 tsp of vanilla extract
- 1 cup of Arla whipping cream
- 2 tbsps. Of toasted flaked sweetened coconut for garnish (optional)
Method
- In a saucepan, heat 2 cups of milk and 1 cup of flaked sweetened coconut over medium heat until hot
- In large bowl, whisk ½ cup of sugar, ¼ cup of cornstarch and 2 eggs until blended
- Gradually whisk hot milk mixture into egg mixture in a thin, steady stream
- Cook mixture over medium heat, whisking constantly, until thickened to pudding consistency
- Transfer to bowl and stir in 2 tbsps. Of vanilla extract
- Then, place plastic wrap directly on surface; refrigerate until cool
- In bowl, using an electric mixer, whip in 1 cup of whipping cream with remaining sugar until soft peaks form
- Set 1½ cups of whipped cream aside
- Fold remaining cream into cooled filling; spread into pie shell
- Using piping bag with star tip or a spoon, garnish top with reserved whipped cream
- Sprinkle with toasted coconut and refrigerate for 1hour
Your delicious Coconut Cream Cake is now ready.