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Asian · Baking
Vietnamese Coconut Filling for Sweet Pastries
A fragrant, thick coconut paste made with milk and starch, perfect for buns, hand pies, and other baked goods.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
In a small saucepan, combine the milk, sugar, cornstarch, and a pinch of salt. Whisk thoroughly until the starch is completely dissolved.
2
Place the mixture over low heat and cook, stirring constantly, until it thickens slightly. The mixture should become smooth and lump-free.
3
Stir in the butter, vanilla extract, and shredded coconut. Mix well so the coconut is evenly coated in the creamy base.
4
Cook for another 2–3 minutes until the filling becomes thick and pliable. It should easily hold its shape once cooled.
5
Let it cool completely. Use for buns, hand pies, mochi, rolls, or other sweet pastries.
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