Coconut Cake Filling

1. 1

   In a food processor, coarsely grind the coconut; set aside.

2. 2

   Combine the milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes.

3. 3

   Whisk one-third of the hot milk mixture into the egg yolks.

4. 4

   Return the mixture to the saucepan; cook, stirring constantly, until the consistency of pudding, about 5 minutes.

5. 5

   Remove the pan from the heat.

6. 6

   Stir in the coconut extract and reserved coconut.

7. 7

   Let cool completely.

8. 8

   Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.

* Per serving · 4 servings · Values may vary.

No additional tips available.