Recipe Ideas


Dessert & Fillings

INSTANT CONFECTIONER’S CUSTARD
– STABLE IN OVEN AND FREEZE/THAW CONDITIONS

Ingredients: Ingredients parts by weight Powder %
Icing sugar 36.0
Coconut Cream Powder 17.0
PREGEFLO PJ 20 precooked starch 17.0
Powdered skimmed milk 9.0
Powdered whole milk 9.0
DEXTROSE MONOHYDRATE 9.0
Sodium pyrophosphate 1
Calcium lactate 1
Genulacta CSP 1
Water -
  100


Method:

  1. Mix together the dry ingredients
  2. Disperse them in cold water using a whisk

Comments:

The cream can be cooked in the oven or frozen.
It is made up by adding 380gm of powder to one litre of water


ANGEL DELIGHT CREAM

Ingredients: POWDER MIX (%)
Coconut Cream Powder 17
PREGEFLO (*) PI10 12.5
Whipping Base (*) 22.0
Xanthan Gum (**) 1.5
Sodium Pyrophosphate 1.5
Icing Sugar 44.5
Lemon Flavour 1
Colour AR
Milk -
  100%
   


(*) Lamequick CE2956 (GRUNAU)
(**) Rhodigel 23 (RHONE POULENC)
Disperse 67g of powder mix in 300 ml of milk with a whisk.





COCONUT CREME PUDDING & PIE FILLING

Ingredients:  
Grams
%
Sugar ½ cup
120
18.15
Corn Starch 2 tbsps
16
2.42
Salt ½ tsp
3
0.46
Milk (fresh skim or whole) 1¼ cups
290
43.87
Coconut Cream Powder ½ cup
115
17.40
Eggs (slightly beaten) 2 large
112
16.94
Vanilla Extract 1 tsp
5
0.76
   
661
100.00

 

Method:

  1. Combine the sugar, corn starch, salt, milk, Coconut Cream Powder and eggs in a double boiler.
  2. Cook, constantly stirring until mixture boils or thickens. Remove from heat.
  3. Blend in the vanilla. Refrigerate at least an hour before serving.
  4. Sprinkle pudding or pie with toasted coconut - optional

 



COCONUT FILLING
Ingredients: Percentage %
Coconut Cream Powder 15.00
Shortening 18.00
Powdered Sugar 25.00
Dextrose Monohydrate 15.00
Milk Powder 12.00
Water 100.00




Method:

  1. Mix Coconut Cream Powder with water.
  2. Then cream with shortening in a mixer.
  3. Add powdered sugar and milk powder and beat to a slight overrun to improve depositing and eating qualities.