Never worked with lemongrass? You’re in for a treat. This underrated herb gives coconut crème pie a citrusy twist. Recipe & photo by food photographer Doaa Elkady (@asoulfulkitchen).
- ¾ cup coconut milk
- 1 tablespoon lemongrass, chopped
- 1 egg yolk
- 1 egg
- 2 tablespoons sugar
- 2 ½ tablespoons cornstarch
- ½ cup marshmallow fluff
- 2 packages (15 count, each) of Athens® Phyllo Shells
- Zest of one lime, for garnish
In a saucepan over medium-low heat, combine the coconut milk and lemongrass and simmer for 5 minutes.
In a large bowl, whisk the egg yolk, egg, sugar and cornstarch until they are combined and thick. Strain the lemongrass from the coconut milk and temper ¼ cup of the coconut milk into the egg mixture, whisking vigorously while you pour it in. Add in the rest of the coconut milk mixture and whisk to combine. Transfer this back to the saucepan and stir on medium-low heat until the pastry cream thickens.
Transfer the pastry cream to a shallow bowl and place plastic directly on top to stop a skin from forming. Let cool completely, then whisk in the Marshmallow Fluff.
Pipe or fill each phyllo shell to the top with the pastry cream. If desired, torch the top slightly with a kitchen torch. Garnish with lime zest and enjoy.