A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Coconut Cream Filling
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- #58984
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cup skim milk
2 egg yolks
1/2 cup shredded coconut
1/4 cup light cream cheese
3/4 teaspoon vanilla extract
1/4 teaspoon coconut flavoring
directions
Combine sugar, cornstarch and salt in a medium saucepan. Stir in milk and egg yolks. Place over medium heat and cook for 5 minutes, or until thickened and bubbly, stirring constantly.
Remove from heat and stir in coconut, cream cheese, vanilla extract and coconut flavoring. Cool completely.
added by
fantabulous
nutrition data
76 calories, 3 grams fat, 11 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
June 16, 2013
I made this filing for my double layer white cake, it worked wonderfully! The only thing I changed was adding more coconut (my family loves it and we can never get enough) and stirring the filling for a minute longer than required. Don't get discouraged if it stays a liquid for the first five minutes, in the 6th it really turns to a great filling!