The Creamiest Coconut Dessert Ready in 5 Minutes! No Eggs, No Gelatin, No Oven!

Imagine a dessert so creamy and luscious that it melts on your tongue with every bite, yet requires no baking, no eggs, and no complicated techniques. This no-bake coconut cream cake combines the tropical richness of coconut with silky mascarpone cheese, creating a show-stopping dessert that tastes like it came from a fancy patisserie. The best part? You can have it ready in just minutes of active preparation time, making it perfect for last-minute gatherings or when you’re craving something indulgent without the hassle.

Ingredients

For the Crust:

• 150 g (5.3 oz) mixed biscuits, crushed
• 4 tablespoons grated coconut (about 30 g/1 oz)
• 90 g (6 tablespoons) melted butter

For the Coconut Cream Filling:

• 500 ml (2 cups) whole milk
• 400 ml (1⅔ cups) coconut milk
• 100 g (½ cup) granulated sugar
• 1 sachet vanilla sugar (or 1 teaspoon vanilla extract)
• 80 g (⅔ cup) cornstarch
• 200 g (7 oz) mascarpone cheese, room temperature

For Decoration:

• 100 g (1 cup) grated coconut

Equipment:

• 22 cm (8.5 inch) springform pan or cake mold

Instructions

Prepare the Crust:

1. Crush the mixed biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
2. In a medium bowl, combine the crushed biscuits with 4 tablespoons of grated coconut and melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
3. Press the biscuit mixture firmly into the bottom of your 22 cm mold, creating an even layer. Use the back of a spoon or the bottom of a glass to compact it well.
4. Place the mold in the refrigerator while you prepare the filling.

Make the Coconut Cream Filling:

5. In a large saucepan, whisk together the cornstarch, granulated sugar, and vanilla sugar until well combined and no lumps remain.
6. Gradually add the milk and coconut milk to the cornstarch mixture, whisking constantly to prevent lumps from forming.
7. Place the saucepan over medium heat and stir continuously with a whisk or wooden spoon. The mixture will gradually thicken as it heats.
8. Continue stirring until the mixture comes to a gentle boil and thickens to a pudding-like consistency. This should take about 5-7 minutes.
9. Once the mixture begins to boil, reduce the heat slightly and continue cooking for another 3 minutes, stirring constantly to prevent sticking or burning.
10. Remove the saucepan from heat and allow it to cool for 2-3 minutes, stirring occasionally.
11. Add the mascarpone cheese to the warm coconut mixture and whisk vigorously until completely smooth and well incorporated. The mascarpone will melt into the cream, creating an ultra-rich and velvety texture.

Assemble the Dessert:

12. Remove the prepared crust from the refrigerator and pour the coconut cream filling over it, spreading it evenly with a spatula.
13. Cover the surface of the cream directly with cling film to prevent a skin from forming. Make sure the film touches the cream completely.
14. Refrigerate the dessert overnight, or for at least 6-8 hours, until the cream is completely set and firm.

Final Touches:

15. Once the dessert is fully set, carefully remove it from the mold. If using a springform pan, release the sides gently.
16. Generously coat the top and sides of the dessert with grated coconut, pressing gently to help it adhere.
17. Garnish with fresh raspberries and a mint leaf for an elegant presentation.
18. Slice with a sharp knife, wiping the blade between cuts for clean slices, and serve chilled.

Time & Servings

Prep Time: 15 minutes
Chilling Time: 6-8 hours (or overnight)
Total Time: 6-8 hours
Servings: 8-10 slices

Nutrition Information (Per Serving)

Calories: 385 | Protein: 5g | Carbohydrates: 38g | Fat: 24g | Saturated Fat: 16g | Fiber: 2g | Sugar: 20g | Sodium: 95mg

Why This Recipe is Good for You

This no-bake coconut dessert offers surprising nutritional benefits alongside its indulgent taste. Coconut milk provides medium-chain triglycerides that are easily digested and can support energy metabolism. The mascarpone cheese adds calcium and protein, essential for bone health and muscle maintenance. By avoiding gelatin and eggs, this recipe is naturally suitable for those following vegetarian diets. The coconut topping provides dietary fiber and beneficial minerals like manganese and copper. While this is certainly a treat to enjoy in moderation, the combination of wholesome ingredients and the absence of artificial additives makes it a more mindful choice compared to many store-bought desserts. The cooling preparation method also preserves the natural nutrients in the ingredients, creating a dessert that satisfies your sweet cravings while delivering some genuine nutritional value.