MMMMM....you always manage to keep our mouths watering! Pretty soon I'll have to put a plastic cover over my keyboard! Also want to chime in my thanks for your decision to include alternative ingredients....just goes to show how great the KAF folks are to listen to us! I sometimes use Cream of Coconut in cake recipes and have some leftover, usually about 1/2 to 3/4 of a cup. Is there a way I can use this in pastry cream? If so, how would I add this? Thanks as always for all your wonderful products and blogs! You may use the surplus cream of coconut to replace part of the milk amount. I suggest beginning with a 25% replacement to see how the fat content of the cream of coconut effects the final pastry cream. Give it a try. Frank @ KAF.

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