Coconut cream for cakes

Coconut cream for cakes

I.
200 gr flour, 60 gr coconut flakes,150 ml milk, 50 gr vanilla extract, 250 ml baking cream.
In a pot mix the milk and coconut flakes, bring to a boil until the flakes are soft.
Mix the flour with the sugar and vanilla and add to the coconut mixture. Cook on medium heat until you get a thick cream.
Beat the baking cream and add to the chilled coconut cream.

II.
200 gr coconut flakes, 500 ml milk, 4 1/2 tablespoon sugar, 3 tablespoon flour, 5 gr vanilla extract
Whisk the flour with a little milk. Pour the remains of the milk in a pot and bring to a boil. Add the sugar and vanilla extract to the hot milk.
When the milk is boiling pour the flour mixture on it and whisk it well. Cook it stirring continuously on medium heat. When it starting to become thicker add the coconut flakes and cook it for a short time.
Let it to cool down.
If you want to have a smooth cream, than you should ground the flakes. Mix some unsalted butter whit icing sugar and mix in the chilled coconut cream.


III.
200 gr coconut milk powder, 500 ml baking cream, 150 gr icing sugar, 10 gr geletin fix
Place the baking cream in fridge with 8 hours before you use it.
Beat on a soft foam, than add the coconut milk powder, icing sugar an gelatin fix. Beat until you get a strong- hard foam.

IV.
Coconut Cream Cheese Frosting:
2 1/2 cups icing sugar, 2 packages cream cheese, at room temperature
1 1/4 sticks unsalted butter, softened, 1/2 cup canned sweetened cream of coconut, 1 teaspoon vanilla extract, one pinch sea salt
Beat the cream cheese in a medium bowl until fluffy (3 minutes). Add the butter and beat until smooth.
Add the sugar, sweetened cream of coconut, vanilla extract and pinch of salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes.