Recipe information
Yield
Makes enough for one 9-inch cake
Ingredients
1
cup sweetened shredded coconut
3
/4 cup sweetened condensed milk
4
tablespoons unsalted butter, room temperature
1
tablespoon creamed coconut or unsalted butter, room temperature
2
large egg yolks, lightly beaten
1
tablespoon pure coconut extract
Need to make a substitution?
Preparation
Step 1
In a food processor, coarsely grind the coconut; set aside. Combine the milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into the egg yolks. Return the mixture to the saucepan; cook, stirring constantly, until the consistency of pudding, about 5 minutes.
Step 2
Remove the pan from the heat. Stir in the coconut extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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