No-bake Coconut Dessert
If you’re in search of a delightful sweet treat that’s both creamy and refreshing, look no further than this No-bake Coconut Dessert. Perfect for warm weather or any occasion, this dessert is sure to impress your family and friends with its rich coconut flavor and smooth texture. With layers of buttery biscuits and luscious cream, this dreamy dish is totally satisfying and easy to make—no oven required!
Gather Your Coconut Dessert Ingredients
Before you start creating this delightful dish, here’s what you will need:
- 20 g (about 2 tablespoons) sugar
- 40 g (about 1/3 cup) cornstarch
- A pinch of vanilla
- 330 ml (about 1 ⅓ cups) milk
- 150 ml (about 2/3 cup) whipping cream (33% or more)
- 400 ml (about 1 ⅔ cups) coconut milk
- 1 large egg
- 20 g (about 1 ½ teaspoons) butter
- 200 g (about 7 oz) white chocolate
- 310 g (about 11 oz) butter biscuits (Petit Beurre type)
- Grated coconut for sprinkling
- Tangerines and rosemary sprigs for garnish
Step-by-Step Coconut Dessert Recipe
Creating this No-bake Coconut Dessert is a breeze! Just follow these simple steps:
- In a large bowl, combine the sugar, cornstarch, and a pinch of vanilla. Mix well to ensure even distribution.
- Gradually add the milk, whipping cream, and coconut milk while stirring continuously. This helps to avoid any lumps.
- Incorporate the egg into the mixture using a whisk, blending until smooth.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it thickens to a pudding-like consistency.
- Once thickened, remove the pot from heat and add in the butter and white chocolate. Stir until both are melted and the mixture is smooth.
- Prepare a 20×20 cm (8×8 inches) tin by layering the biscuits at the bottom, followed by a layer of the cream mixture. Repeat these layers until the ingredients are used up.
- Finish with a smooth layer of cream on top and sprinkle generously with grated coconut for a delicious finishing touch.
- Refrigerate for at least 4 hours, but for the best taste, let it chill overnight. Serve it cold, garnished with tangerines and sprigs of rosemary to impress your guests.
How to Serve Coconut Dessert
Serving this No-bake Coconut Dessert is just as fun as making it! Slice it into generous squares and plate them up beautifully. For a festive touch, you might want to add some fresh tangerine slices and rosemary sprigs as a garnish. The bright colors make for a stunning presentation! This dessert pairs perfectly with a cup of tea or coffee, making it an excellent choice for an afternoon gathering.
Expert Tips for Coconut Dessert
- Cooling Time: Be patient and allow the dessert to set properly in the fridge. Overnight cooling ensures the flavors meld together beautifully.
- Variations: Feel free to customize this dessert! Try adding a splash of lime juice or zest for a zesty twist or swap in dark chocolate for a rich contrast to the coconut flavor.
- Make Ahead: This dessert can be made a day in advance, so it’s perfect for parties where you want to save time on the day of the event.
Coconut Dessert FAQs
Can I use low-fat milk instead of whole milk?
Yes, you can! However, using whole milk or cream will give the dessert a richer taste and creamier texture.
How long can I keep the No-bake Coconut Dessert in the fridge?
This dessert can be stored in the refrigerator for up to 3 days. Just be sure to cover it properly to avoid any absorption of other flavors in the fridge!
Can I freeze this dessert?
While it’s best served fresh, you can freeze it for a short time. However, the texture may change when thawed.
Creating this No-bake Coconut Dessert is a delightful way to satisfy your sweet cravings with minimal effort. Whether for a cozy family gathering or a fancy dinner party, this dessert is sure to be a hit. Try it out and enjoy the wonderful taste of coconut in every creamy bite!
No-bake Coconut Dessert
A creamy and refreshing dessert with layers of buttery biscuits and luscious coconut cream, perfect for warm weather and any occasion.
For the cream mixture
- 20 g 20 g (about 2 tablespoons) sugar
- 40 g 40 g (about 1/3 cup) cornstarch
- 1 pinch A pinch of vanilla
- 330 ml 330 ml (about 1 ⅓ cups) milk
- 150 ml 150 ml (about 2/3 cup) whipping cream (33% or more)
- 400 ml 400 ml (about 1 ⅔ cups) coconut milk
- 1 large 1 large egg
- 20 g 20 g (about 1 ½ teaspoons) butter
- 200 g 200 g (about 7 oz) white chocolate
For assembling
- 310 g 310 g (about 11 oz) butter biscuits (Petit Beurre type)
- Grated coconut for sprinkling
- Tangerines and rosemary sprigs for garnish
Preparation
- In a large bowl, combine the sugar, cornstarch, and a pinch of vanilla. Mix well to ensure even distribution.
- Gradually add the milk, whipping cream, and coconut milk while stirring continuously to avoid lumps.
- Incorporate the egg into the mixture using a whisk, blending until smooth.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it thickens to a pudding-like consistency.
- Once thickened, remove the pot from heat and add in the butter and white chocolate. Stir until both are melted and the mixture is smooth.
Assembly
- Prepare a 20×20 cm (8×8 inches) tin by layering the biscuits at the bottom, followed by a layer of the cream mixture. Repeat these layers until the ingredients are used up.
- Finish with a smooth layer of cream on top and sprinkle generously with grated coconut.
- Refrigerate for at least 4 hours, preferably overnight, before serving cold.
- Garnish with tangerines and rosemary sprigs before serving.
Be patient and allow the dessert to set properly in the fridge. This dessert can be made a day in advance for parties.
