It is firm enough to slice but it’s not comparable to a flan or pannacotta. It is custardy. Not sure what a coconut cream is (do you mean like when you skin the solids off coconut milk and fluff into a whipped cream substitute? Because it’s nothing like that haha).
With 5 tablespoons of cornstarch, the filing is going to be pretty firm. And it would have to be in order to be able to slice it cleanly as in the photograph.
It’s pretty much a bird’s-eye view, so I can’t really make a determination based on it. This recipe reads more like a coconut cream pie because the filling isn’t baked in the oven.
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