Raw Recipes

Pastry Cream

Posted on July 09 2013 | (3) Comments
Category: Raw Dessert and Snack Recipes

Pastry Cream

Yield: 2 cups

Young coconut meat is the secret ingredient here. It provides the color and texture of dairy cream—without the dairy. Use raw Pastry Cream in Classic Fruit Tart.


  • 1 1/2 cups young coconut meat (from 3 coconuts)
  • 1/3 cup light agave syrup, honey, or maple syrup
  • 1/3 cup water
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon vanilla extract, or 1 vanilla bean, seeds only
  • 1/8 teaspoon salt
  • 1/8 teaspoon almond extract
  • Pinch turmeric
  • 2 tablespoons virgin coconut oil, melted
  • 1 tablespoon soy lecithin powder (optional)

Put the coconut meat, agave syrup, water, orange juice, vanilla extract, salt, almond extract, and turmeric in a blender and process until very smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the coconut oil and optional soy lecithin powder and process until smooth.

Stored in a sealed container in the refrigerator, Pastry Cream will keep for 3 days.


Related Blog Posts: Dreamy Pastry Cream

Previous Comments

On November 17, 2013 .(JavaScript must be enabled to view this email address) said...

Is there something that can be used to replace the young coconut meat?

On November 18, 2013 .(JavaScript must be enabled to view this email address) said...

You can use avocado—the pie will be green but still delicious!


On June 26, 2016 .(JavaScript must be enabled to view this email address) said...

I’d love to make this but I don’t have good access to young coconuts. Is there any way to use dried coconut meat, perhaps mixed with coconut milk or water, to make this? It looks impressive.

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