Get ready to indulge in a tropical paradise of sweet treats! Coconut milk is a game-changer when it comes to desserts, adding a rich and creamy texture that’s simply irresistible. In this collection of 20 mouthwatering recipes, we’ll take you on a culinary journey around the world, from classic panna cotta and flan to innovative ice cream flavors and decadent cheesecakes.
From vegan chocolate mousse to toasted coconut flakes-topped ice cream, each recipe showcases the versatility of coconut milk as an ingredient. Whether you’re a sweet tooth enthusiast or just looking for new ideas to impress your friends and family, these creamy coconut milk dessert recipes are sure to satisfy your cravings.
Stay tuned for more details on each of these indulgent treats in our upcoming article!
Coconut Milk Panna Cotta with Mango Coulis
This creamy dessert combines the richness of coconut milk with the sweetness of mango, perfect for warm weather gatherings or a quick indulgence.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 cup coconut milk
– 1 tablespoon vanilla extract
– Fresh mango, diced (for coulis)
– Confectioners’ sugar (optional)
Instructions:
1. In a medium saucepan, combine cream, whole milk, shredded coconut, sugar, and salt.
2. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
3. Remove from heat and stir in coconut milk and vanilla extract.
4. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Just before serving, mix diced mango with a little confectioners’ sugar (if using) to create the coulis.
6. Spoon panna cotta into individual cups or glasses and top with mango coulis.
Cooking Time: 10-15 minutes
Vegan Coconut Milk Chocolate Mousse
Treat your taste buds to a rich and creamy dessert with this vegan coconut milk chocolate mousse recipe. Perfect for hot summer days or any time you need a sweet indulgence.
Ingredients:
– 1 can full-fat coconut milk
– 1/2 cup unsweetened cocoa powder
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup melted vegan chocolate chips (at least 70% cocoa)
– Fresh fruit or whipped cream for garnish (optional)
Instructions:
1. Chill the coconut milk in the refrigerator overnight or for at least 3 hours.
2. In a blender, combine the chilled coconut milk, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
3. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
4. Fold the melted chocolate into the coconut milk mixture until well combined.
5. Spoon the mousse into individual serving cups or a large serving dish. Chill for at least 2 hours before serving.
6. Garnish with fresh fruit or whipped cream, if desired.
Cooking Time: None required. Chill time: at least 2 hours.
Coconut Milk Rice Pudding with Cardamom
This creamy rice pudding infused with cardamom’s unique flavor is a perfect dessert or snack for any occasion. The combination of coconut milk, aromatic cardamom, and warm spices will transport your taste buds to a tropical paradise.
Ingredients:
– 1 cup uncooked white rice
– 3 cups coconut milk
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon (optional)
Instructions:
1. Rinse the rice and combine it with 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and creamy.
2. In a separate bowl, whisk together coconut milk, cardamom, salt, sugar, and cinnamon (if using).
3. Once the rice is cooked, add the coconut milk mixture and stir well to combine.
4. Simmer the pudding over low heat for an additional 5-7 minutes or until heated through.
5. Serve warm or chilled, garnished with a sprinkle of cardamom powder or chopped nuts (optional).
Cooking Time: 25-30 minutes
Coconut Milk Ice Cream with Toasted Coconut Flakes
A refreshing and creamy ice cream recipe infused with the rich flavor of coconut milk and toasted coconut flakes, perfect for warm weather or any time you crave a tropical treat.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1 tablespoon unsweetened shredded coconut
– 2 tablespoons toasted coconut flakes
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the unsweetened shredded coconut and vanilla extract. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add the toasted coconut flakes.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours.
Cooking Time: 10-15 minutes (plus chilling time)
Coconut Milk Tapioca Pudding with Fresh Berries
Coconut Milk Tapioca Pudding with Fresh Berries: A Creamy and Refreshing Dessert
This tropical-inspired dessert combines the creamy texture of coconut milk with the comforting warmth of tapioca pudding, topped with a burst of freshness from sweet berries. Perfect for warm weather or as a unique dessert option.
Ingredients:
– 1 cup coconut milk
– 1/2 cup tapioca pearls
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup water
– Fresh berries (such as strawberries, blueberries, or raspberries) for serving
Instructions:
1. Rinse the tapioca pearls and soak them in water for at least 4 hours or overnight.
2. In a medium saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is warm.
3. Add the soaked tapioca pearls to the coconut milk mixture and cook, stirring constantly, for 10-12 minutes or until the pudding thickens.
4. Remove from heat and let cool slightly.
5. Serve the warm pudding topped with fresh berries.
Cooking Time: 15-17 minutes
Coconut Milk Custard Pie with a Graham Cracker Crust
Coconut Milk Custard Pie with a Graham Cracker Crust: A creamy and indulgent dessert that combines the richness of coconut milk with the crunch of graham crackers.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the filling:
– 3 large egg yolks
– 1 1/2 cups coconut milk
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl until well combined. Press into a 9-inch pie dish.
3. In a separate bowl, whisk together egg yolks, coconut milk, sugar, salt, and vanilla extract.
4. Pour the filling mixture into the prepared crust.
5. Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
6. Allow to cool before refrigerating for at least 2 hours.
Cooking Time: 40-45 minutes
Coconut Milk Flan with Caramel Sauce
Coconut Milk Flan with Caramel Sauce Recipe
This creamy dessert combines the richness of coconut milk with the smoothness of caramel sauce, creating a unique and decadent treat.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup unsweetened coconut milk
– 3 large egg yolks
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/4 cup heavy cream
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together sugar, coconut milk, egg yolks, and salt until smooth.
3. Add vanilla extract and whisk until combined.
4. Pour mixture into 6 ramekins or small cups.
5. Place ramekins in a large baking dish filled with hot water to about halfway up the sides of the ramekins.
6. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Cover and refrigerate for at least 2 hours or overnight.
9. Drizzle caramel sauce over chilled flan and serve.
Cooking Time: 25-30 minutes
Coconut Milk Cheesecake with a Coconut Crust
This creamy cheesecake is infused with the rich flavor of coconut milk and topped with a crunchy coconut crust, perfect for satisfying your tropical dessert cravings.
Ingredients:
For the crust:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sugar
– 1/2 cup unsweetened coconut milk
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust by mixing shredded coconut and sugar in a bowl. Add melted butter and stir until combined.
3. Press the crust mixture into a 9-inch springform pan.
4. Beat cream cheese until smooth, then add eggs one at a time. Stir in sugar, coconut milk, and vanilla extract.
5. Pour cheesecake batter into the prepared pan over the crust.
6. Bake for 50-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 10 minutes
Coconut Milk Chia Pudding with Pineapple
This creamy pudding combines the nutritious benefits of chia seeds with the sweetness of pineapple, all wrapped up in a coconut milk blanket. Perfect for a hot summer day or as a healthy dessert option.
Ingredients:
– 1/2 cup chia seeds
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons honey
– 1/4 teaspoon vanilla extract
– 1 cup diced fresh pineapple
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and coconut milk. Stir well to combine.
2. Add honey, vanilla extract, and salt. Whisk until smooth.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Just before serving, stir in diced pineapple.
5. Serve chilled, garnished with additional pineapple if desired.
Cooking Time: 2 hours (or overnight)
Coconut Milk Tres Leches Cake
Tres Leches Cake is a beloved Latin American dessert, and adding coconut milk takes it to the next level. This moist and creamy cake is soaked in three types of milk (evaporated milk, condensed milk, and heavy cream) infused with the richness of coconut milk.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 can (14 oz) full-fat coconut milk
– 1 cup evaporated milk
– 1 cup sweetened condensed milk
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, eggs, and coconut milk; mix until smooth.
4. Pour batter into prepared pan and bake for 25-30 minutes or until golden brown.
5. Remove from oven and poke holes all over the top.
6. Mix evaporated milk, sweetened condensed milk, and heavy cream. Pour mixture evenly over the cake.
7. Refrigerate for at least 2 hours before serving.
Cooking Time: 25-30 minutes
Coconut Milk Mango Sorbet
Escape to a tropical paradise with this creamy and refreshing sorbet, combining the sweetness of mango with the richness of coconut milk. This easy-to-make dessert is perfect for warm weather or any time you need a sweet treat.
Ingredients:
– 1 ripe mango, diced
– 1 can (14 oz) full-fat coconut milk
– 1 cup granulated sugar
– 1 tablespoon honey
– 1/4 teaspoon salt
Instructions:
1. In a blender or food processor, combine the mango, coconut milk, sugar, honey, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once frozen, scoop into bowls and serve immediately.
Cooking Time: 20-30 minutes (depending on your ice cream maker)
Coconut Milk Banana Bread with a Coconut Glaze
Moist banana bread infused with the creamy richness of coconut milk and topped with a sweet, sticky glaze – a perfect treat for any occasion!
Ingredients:
– 3 large ripe bananas, mashed
– 1 cup coconut milk
– 1/2 cup unsalted butter, softened
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/4 cup granulated sugar
– 2 large eggs
– Coconut flakes for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine mashed bananas, coconut milk, butter, sugar, and eggs. Stir until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
6. For the glaze: Whisk together 1/2 cup coconut milk, 1 tbsp unsalted butter, and 2 tbsp powdered sugar. Drizzle over warm bread.
Cooking Time: 55-60 minutes
Coconut Milk Coconut Macaroons Dipped in Chocolate
These chewy coconut macaroons infused with the richness of coconut milk are perfectly balanced by a decadent chocolate dip. A match made in heaven!
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg whites
– 1/2 cup coconut milk
– 1 teaspoon vanilla extract
– Pinch of salt
– Confectioners’ sugar (for dusting)
– Chocolate chips or chopped dark chocolate (for dipping)
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine coconut, butter, sugar, egg whites, coconut milk, vanilla extract, and salt. Mix until smooth.
3. Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, leaving about 2 inches between each macaroon.
4. Bake for 18-20 minutes or until lightly golden.
5. Allow macaroons to cool completely on a wire rack.
6. Melt chocolate chips or chopped dark chocolate in a double boiler or microwave-safe bowl. Dip cooled macaroons into the melted chocolate, allowing excess to drip off.
7. Dust with confectioners’ sugar and serve.
Cooking Time: 20 minutes
Coconut Milk Bread Pudding with Rum Sauce
Warm up with a rich and creamy Coconut Milk Bread Pudding, elevated by a sweet and boozy Rum Sauce. This indulgent dessert is perfect for special occasions or cozy nights in.
Coconut Milk Bread Pudding
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1 can (14 oz) coconut milk
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together coconut milk, sugar, and melted butter.
3. Add bread cubes and stir until well coated.
4. Whisk in eggs, vanilla extract, and salt.
5. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Rum Sauce
Ingredients:
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 tablespoons dark rum
– 2 cups powdered sugar
Instructions:
1. In a small saucepan, combine heavy cream, butter, and rum.
2. Bring to a simmer over medium heat.
3. Gradually whisk in powdered sugar until smooth.
4. Serve warm over coconut milk bread pudding.
Coconut Milk Pumpkin Pie with a Spiced Crust
Warm up to the flavors of fall with this creamy and aromatic pie, featuring coconut milk and a fragrant spiced crust.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
For the filling:
– 1 cup pumpkin puree
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by combining flour, cinnamon, nutmeg, and salt in a bowl. Add butter and use a pastry blender or your fingers to work it into the dry ingredients until crumbly.
3. Gradually add water, stirring with a fork until the dough comes together.
4. Roll out the crust on a floured surface to a thickness of about 1/8 inch. Transfer to a 9-inch pie dish and trim edges to fit.
5. Prepare the filling by whisking together pumpkin puree, coconut milk, heavy cream, sugar, cinnamon, nutmeg, and salt.
6. Pour the filling into the prepared crust and smooth the top.
7. Bake for 45-50 minutes or until the crust is golden brown and the filling is set.
Coconut Milk Matcha Pudding
This creamy pudding combines the richness of coconut milk with the bright, grassy flavor of matcha green tea, making for a unique and refreshing dessert or snack.
Ingredients:
– 1 cup coconut milk
– 2 tablespoons matcha powder
– 1/4 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 cup heavy cream
Instructions:
1. In a medium saucepan, whisk together coconut milk, matcha powder, sugar, and salt until smooth.
2. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce heat to low and let cook for 5 minutes, or until slightly thickened.
4. Remove from heat and stir in heavy cream until fully incorporated.
5. Strain pudding through a fine-mesh sieve into a clean bowl to remove any matcha lumps.
6. Refrigerate until chilled, at least 2 hours or overnight.
Cooking Time: 10 minutes
Coconut Milk Avocado Mousse with Lime Zest
Elevate your snack game with this refreshing and healthier-than-usual mousse, featuring the creamy richness of coconut milk and avocado, infused with a burst of citrus from lime zest.
Ingredients:
– 3 ripe avocados
– 1 can full-fat coconut milk (14 oz)
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/2 cup heavy cream or Greek yogurt (optional)
– Lime zest for garnish
Instructions:
1. Peel and pit the avocados, then place them in a blender with coconut milk, lime juice, honey, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or lime juice if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, whip heavy cream or Greek yogurt (if using) until stiff peaks form. Fold into the avocado mixture.
6. Garnish with a sprinkle of lime zest and serve chilled.
Cooking Time: 30 minutes (including refrigeration time)
Coconut Milk Dulce de Leche Flan
This rich and creamy flan combines the smoothness of coconut milk with the deep flavor of dulce de leche, creating a unique dessert that’s sure to impress.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon kosher salt
– 3 large egg yolks
– 1/4 cup dulce de leche (homemade or store-bought)
– 1 tablespoon unsweetened coconut milk
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine heavy cream, whole milk, sugar, and shredded coconut. Heat over medium heat, stirring occasionally, until the mixture simmers.
3. Remove from heat and stir in egg yolks, salt, and dulce de leche. Let it cool slightly.
4. Strain the mixture into 6 (1/2 cup) ramekins or small baking dishes.
5. Bake for 25-30 minutes, or until the edges are set and centers are still slightly jiggly.
6. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Cooking Time: 25-30 minutes
Coconut Milk Coconut Cream Pie with Whipped Topping
This tropical pie combines rich coconut cream with a flaky crust and topped with a fluffy whipped topping, perfect for warm weather or any time you crave a creamy treat.
Ingredients:
For the Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and cut into small pieces
For the Filling:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
For the Whipped Topping:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (175°C).
2. Prepare crust by combining flour, confectioners’ sugar, and salt in a bowl. Add butter and use pastry blender or fingers to work into crumbs.
3. Press crust into a pie dish and bake for 15-20 minutes, or until lightly browned.
4. In a separate bowl, whisk together coconut milk, heavy cream, granulated sugar, egg yolks, and vanilla extract.
5. Pour filling mixture into baked crust and bake for an additional 40-45 minutes, or until filling is set.
6. Allow pie to cool completely before topping with whipped cream.
Cooking Time: 1 hour 15 minutes
Coconut Milk Chocolate Ganache Tart with Sea Salt
Elevate your tart game with this indulgent dessert featuring a velvety coconut milk chocolate ganache, nestled in a buttery pastry crust and finished with a touch of sea salt.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup (200g) unsalted butter, melted
– 1 cup (120ml) coconut milk
– 1/2 cup (60g) dark chocolate chips (at least 70% cocoa)
– 1 tsp vanilla extract
– Pinch of sea salt
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry and place on a baking sheet lined with parchment paper.
2. Spread melted butter evenly over the pastry, leaving a 1-inch border.
3. In a separate bowl, whisk together coconut milk, chocolate chips, and vanilla extract until smooth.
4. Pour ganache mixture over the pastry, spreading to edges.
5. Sprinkle sea salt over the top.
6. Bake for 25-30 minutes or until crust is golden brown and ganache is set.
7. Allow tart to cool before serving.
Cooking Time: 25-30 minutes
Summary
Indulge in the creamy goodness of coconut milk desserts! This collection of 20 recipes features an array of sweet treats that showcase the rich and velvety texture of coconut milk. From classic panna cotta to innovative cheesecakes, these mouth-watering desserts are sure to satisfy your cravings. Whether you’re a fan of fruity flavors, nutty notes, or decadent chocolate, there’s something for everyone in this delicious lineup. So go ahead, get creative, and treat yourself to a coconut milk dessert extravaganza!
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