8 coconut milk desserts to enjoy

Coconut is an ingredient in abundance in Brazil! Therefore, it is very common to find various culinary products, such as coconut milk, which feature fruit. And speaking of coconut milk, you can also find it in different recipes, from salty to sugary ones.

For lovers of sweets and especially coconut milk, we have separated some dessert recipes that can be made with coconut milk. Thus, you enjoy the ingredient and still taste the best of the cuisine.

Check under the special selection from the Cooking Guide for those who have leftover coconut milk at home!

Coconut milk jelly mosaic

Time: 40min (+ 6h in the fridge)

Performance: 15 servings

Difficulty: easy

Ingredients:

• 1 pack of pineapple flavored gelatin powder
• 1 sachet of lemon flavored gelatin powder
• 1 sachet of strawberry flavored gelatin powder
• 1 sachet of cherry flavored gelatin powder
• 1 sachet of grape gelatin powder
• 2 sachets of colorless, unflavored gelatin powder
• 1 glass of coconut milk (200 ml)
• 2 cans of condensed milk
• 1 can of milk (use the empty condensed milk can to measure)
• 1 can of sour cream

Method of preparation:

Prepare the flavored jellies separately as indicated on the package and pour them into different refractories. Refrigerate for 3 hours or until firm and cut into cubes. In a skillet, sprinkle the unflavored gelatin in the coconut milk and let it hydrate for 5 minutes.

Put on low heat or in the microwave to melt, without boiling. Beat the blender with the condensed milk, milk and cream until smooth. Pour half of it into a large refractory, spread the gelatine and cover with the remaining cream. Refrigerate for 3 hours or until firm and serve.

Coconut milk donut

Time: half past one

Performance: 80 units

Difficulty: easy

Ingredients:

• 1 can of powdered milk (400 g)
• 1 can of sugar (use the empty can of milk powder to measure)
• 1 glass of coconut milk (200 ml)
• Colored sprinkles to decorate

Method of preparation:

Put all the ingredients in a bowl and mix until smooth. Shape into balls, decorate with sprinkles and arrange them in paper cups. Then serve the sweets.

Pumpkin pudding with coconut milk

Time: 2h (+ 4h in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 2 cups pumpkin (cooked and mashed)
• 1 glass of coconut milk (200 ml)
• 100 g of grated coconut
• 3 eggs
• 1 tablespoon of wheat flour

Syrup:

• 2 cups (tea) of sugar
• 1/2 cup (tea) of water

Method of preparation

For the syrup, dissolve the sugar in the water and pour it into a pan. Cook over low heat, without stirring, for 5 minutes or until light caramel is obtained. Spread over a medium hole in the center and twist to grease the sides. Next, whisk the condensed milk, pumpkin, coconut milk, half of the grated coconut, eggs and flour in a blender until smooth.

Shape into caramel and place in a medium oven, preheated, in a bain marie, for 1 hour and 30 minutes or until it is firm. Leave to cool and refrigerate for 4 hours. Turn out onto a plate, garnish with the remaining coconut and serve.

Coconut milk tapioca cream

Time: 20min (+ 2h in the fridge)

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 cup of granular tapioca
• 2 cups of boiling milk
• 1 glass of coconut milk (200 ml)
• 1 can of condensed milk
• 1 cup (s) of grated coconut
• 2 egg whites
• Grated coconut for sprinkling

Method of preparation:

Mix the tapioca with the warm milk until absorbed. Add the coconut milk, condensed milk and grated coconut and mix well. Add the egg whites and mix gently with a spoon. Divide into individual bowls and refrigerate for 2 hours. Remove from the oven, sprinkle with grated coconut and serve.

Chocolate pudding with coconut milk syrup

Time: 1h15 (+ 4h in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 4 eggs
• 2 cans of milk (use the empty condensed milk can to measure)
• 1 teaspoon of cornstarch

Coconut Milk Syrup:

• 1 glass of coconut milk (200 ml)
• 1 cup (tea) of sugar

Method of preparation:

For the syrup, put the coconut milk and sugar in a pan, bring to low heat and boil for 10 minutes or until it forms a thin syrup. Remove from the heat, spread into a central hole 26 cm in diameter and set aside.

In the blender, beat the condensed milk, eggs, milk, chocolate and cornstarch and put it in the mold. Bake in a preheated oven for 45 minutes or until stuck a toothpick comes out clean. Remove from the oven, allow to cool, refrigerate for 4 hours, remove from the mold and serve.

Quindão with coconut milk

Time: 1h (+ 15min rest)

Performance: 10 servings

Difficulty: easy

Ingredients for Quindão with coconut milk:

• 1 package of grated coconut (100 g)
• 1 cup (tea) of warm water
• 7 gems
• 5 eggs
• 2 tablespoons of unsalted butter
• 1 glass of coconut milk (200 g)
• 2 and 1/2 cups (tea) of sugar
• Margarine and sugar for greasing
• grated coconut to decorate

Method of preparation:

Mix the coconut with the warm water and let it rest for 15 minutes. Squeeze with your hands, put in a blender with the egg yolks, eggs, butter, coconut milk and sugar and beat for 2 minutes. Pour into a form with a hole in the center of 20 cm in diameter, greased and dusted with sugar.

Bake in a preheated oven in a double boiler for 40 minutes or until golden brown. Wait for it to cool down a bit and unmold. Arrange on a large plate and garnish with grated coconut before serving.

Crunchy coconut milk jam pavé

Time: 40min (+ 3h in the freezer)

Performance: 6 servings

Difficulty: easy

Ingredients:

• 2 packs of dulce de leche-flavored waffle (330g)
• 1 cup (tea) of creamy dulce de leche
• Fresh coconut flakes to decorate

Coconut cream:

• 1 can of condensed milk
• 1/2 cup (tea) of coconut milk
• 200 g of grated coconut
• 1/2 tin of sour cream (100 g)
• 1 egg white

Method of preparation:

For the coconut cream, whisk the condensed milk, coconut milk, grated coconut and cream in a blender for 1 minute. Add the egg whites and mix gently with a spoon. In a small refractory, alternate layers of biscuit and coconut cream, finishing with the coconut cream. Put in the freezer for 2 hours. Remove from the oven, cover with dulce de leche and decorate with coconut flakes. Serve your pav.

Manjar with chocolate syrup

Time: 40min (+ 4h in the fridge)

Performance: 6 servings

Difficulty: easy

Ingredients:

• 7 tablespoons of cornstarch
• 3 and 1/2 cups of milk (tea)
• 1 can of condensed milk
• 1 glass of coconut milk (200 ml)
• 2 tablespoons of sugar
• 1 cup (s) of grated coconut
• Milk chocolate flakes to decorate

Syrup:

• 170 g of minced milk chocolate
• 1 tablespoon of butter
• 1/2 tin of sour cream (100 g)

Method of preparation:

In a pan, dissolve the cornstarch in the milk, add the condensed milk, coconut milk, grated coconut, sugar and bring to low heat, stirring until thick. Remove from heat and pour in the center into a moistened hole of 24 cm in diameter. Refrigerate for 4 hours.

For the syrup, melt the chocolate and butter in a double boiler and mix with the cream until smooth. Turn out the manjar onto a large plate, cover with the syrup and decorate with chocolate chips. Serve immediately.

So, did you like the coconut milk dessert options? Oh, don’t forget to share the recipes with family and friends!

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.