Coconut Cream Dessert

A delightful and creamy dessert that combines luscious coconut flavor with a smooth texture, perfect for any occasion.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Dessert

Cuisine: Tropical

Calories: 260

Ingredients Method Notes

Ingredients

Main Ingredients

1 can (400 ml) coconut milk (full-fat preferred) Full-fat coconut milk recommended for creamier texture.
1 cup heavy cream Adds richness to the dessert.
¾ cup sugar Can be replaced with honey or maple syrup.
¼ cup cornstarch Used for thickening the dessert.
4 large egg yolks Tempering is important to avoid cooking the yolks.
1 cup shredded coconut (sweetened or unsweetened) Adds texture and flavor.
1 teaspoon vanilla extract Can be substituted with other extracts for different flavors.
1 pinch salt Enhances sweetness and flavors.

Method

Preparation

In a saucepan, combine the coconut milk, heavy cream, sugar, and salt. Heat over medium heat until the mixture is warm.
In a separate bowl, whisk the cornstarch with a small amount of water to create a slurry.
Gradually add the cornstarch slurry to the warm coconut mixture, stirring continuously until it thickens.
In another bowl, whisk the egg yolks. Slowly add a bit of the hot mixture to the egg yolks while whisking to temper them.
Pour the tempered egg yolks back into the saucepan, stirring well.
Cook for an additional 2-3 minutes while stirring until the mixture is thickened.
Remove from heat and stir in the vanilla extract and shredded coconut.
Pour into serving dishes and cool in the refrigerator before serving.

Notes

Serve in individual cups or bowls with toppings like whipped cream, fresh fruits, or mint leaves for an appealing presentation. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.