{"id":36097,"date":"2024-08-07T05:00:00","date_gmt":"2024-08-07T03:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/coconut-custard-cream\/"},"modified":"2026-04-22T14:29:07","modified_gmt":"2026-04-22T12:29:07","slug":"crema-pastelera-de-coco","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/crema-pastelera-de-coco\/","title":{"rendered":"Vegan Coconut Pastry Cream"},"content":{"rendered":"\n

The Coconut Pastry Cream<\/strong> is a clear demonstration of how vegan pastry<\/strong> can achieve levels of creaminess, stability, and flavor comparable to those of a traditional pastry cream. <\/p>\n\n

This recipe originates from the technical approach we developed in our article How to Make Vegan Pastry Cream?<\/a>, where we delve into the intelligent substitution of animal-based ingredients without sacrificing professional quality.<\/p>\n\n

In this vegan and gluten-free preparation, the substitution of the yolk is a key point not only on a structural level but also on a sensory level. Dispensing with the egg allows the flavor of the coconut to be expressed with greater purity, without aromatic interference, achieving a cleaner and more defined cream. To do this, we combine Natur Emul<\/a> and Gelcrem Caliente<\/a>, two texturizers that provide stability, shine, and a silky texture, even after cooling or preservation processes. <\/p>\n\n

In addition, we incorporate coconut fat, a fundamental ingredient to reinforce the sensation of unctuousness in the mouth and replicate the fat function that the yolk traditionally provides. The result is a vegetable pastry cream with character, intense in coconut flavor, perfectly balanced, and ready for professional applications such as fillings, dessert bases, tartlets, or pastry preparations. <\/p>\n","protected":false},"featured_media":36089,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[280],"especialidad":[283],"tecnica-y-aplicacion":[745],"class_list":["post-36097","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-texturizing","especialidad-patisserie","tecnica-y-aplicacion-cream"],"acf":[],"yoast_head":"\nVegan Coconut Pastry Cream - Sosa<\/title>\n<meta name=\"description\" content=\"To make a vegan coconut pastry cream, replacing the egg yolk is important to maintain the coconut flavor.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/recipes\/crema-pastelera-de-coco\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan Coconut Pastry Cream - 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