Coconut Cream Dessert
Indulge in the tropical decadence of this Coconut Cream Dessert, a silky-smooth treat that delivers a dreamy fusion of creamy textures and rich coconut flavor. Featuring full-fat coconut milk as the star ingredient, this luscious dessert is thickened to perfection with cornstarch and infused with a touch of vanilla for a flavorful twist. Topped with fluffy homemade whipped cream, a sprinkle of toasted shredded coconut, and a hint of fresh mint, every spoonful feels like a mini-vacation for your taste buds. With just 15 minutes of prep and simple pantry-friendly ingredients, this no-bake delight is perfect for impressing guests or treating yourself to a refreshing, dairy-inspired indulgence. Serve chilled for the ultimate tropical escape!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 400 ml Coconut milk (full-fat)
- 50 g Granulated sugar
- 30 g Cornstarch
- 1 tsp Vanilla extract
- 30 g Shredded coconut (unsweetened, toasted optional)
- 120 ml Heavy cream
- 2 tbsp Powdered sugar
- 4 leaves Fresh mint leaves (optional for garnish)
Instructions
In a medium saucepan, combine the coconut milk and granulated sugar. Place the saucepan over medium heat and whisk until the sugar dissolves, about 2–3 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a smooth, lump-free slurry.
Slowly pour the cornstarch slurry into the saucepan while whisking continuously. Continue cooking over medium heat while stirring constantly until the mixture thickens to a custard-like consistency, about 5–7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool slightly for 10 minutes.
Divide the coconut cream mixture evenly into four small serving glasses or bowls. Cover the bowls with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours or until fully chilled.
While the coconut cream chills, prepare the whipped topping. In a medium mixing bowl, add the heavy cream and powdered sugar. Use an electric hand mixer or whisk to whip the cream until soft peaks form.
Once the coconut cream has chilled, top each serving with a dollop of whipped cream. Sprinkle shredded coconut over the top and garnish with fresh mint leaves if desired.
Serve cold and enjoy this delightful Coconut Cream Dessert!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 20.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
