Cake Central › Recipes › Coconut Cream filling

Coconut Cream filling

I noticed there were no too many recipes on here for coconut cream filling, a lot of my friends love this filling so I thought I would share. Its super easy!

Ingredients

  • * 1 cup sour cream * 4 to 6 tablespoons heavy cream * 1/2 cup flaked, sweetened coconut * 1 can cream of coconut, blended to break up large pieces of coconut

Instructions

Blend the can of cream of coconut in a blender to break up the large pieces of coconut. Stir on the 1/2 cup of flaked coconut and the sour cream. Use the heavy whipping cream to get desired consistency. Your done!! Fill and enjoy!

Comments (6)

i don't know if this recipe is incomplete, but it was a liquid mess! the flavor was amazing, but i couldn't fill my cake with this coconut soup.
OH my I cant believe I left out the unflavored gelatin!! Use 1/4 cup of boiling water to dissolve the gelatin. Mix should be clear. Let cool slightly. Stir in after sour cream. Refrigerate for 30 minutes. (I also add more or less coconut depending on the can of cream coconut, no 2 cans seem to have the same consistency)
You did not say how much gelatin to use.
Is this the same sweetened cream of coconut used to make pina coladas?
One envelope unflavored gelatin. I believe that it is the same, its thick and creamy with large chunks of coconut in it.
I made this yesterday to fill my coconut cake with. This is good, but the sour cream was quite potent. So I made up a different cream filling and substituting the "milk" with 3/4c of this filling and it was perfect. The coconut flavor really came through using it as an addition. Now I just have to figure how to convert the two recipes into one.
Cake Central › Recipes › Coconut Cream filling