Here’s a delicious and easy Coconut Cream Layered Dessert—creamy, sweet, and light, perfect for summer or anytime you want a tropical treat.
Ingredients (serves 6–8)
Coconut Cream Layer
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) heavy cream
- ½ cup (100 g) sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
Cake or Base Layer
- 1 prepared pound cake, sponge cake, or graham cracker crust (about 8×8-inch)
- Optional: 2 tbsp coconut rum or milk to moisten the cake
Topping
- ½ cup (120 ml) whipped cream
- 2 tbsp toasted shredded coconut
- Optional: fresh fruit (mango, pineapple, or berries)
Instructions
1. Prepare Coconut Cream Layer
- In a medium saucepan, whisk together sugar and cornstarch. Gradually stir in coconut milk and heavy cream.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil (about 5–7 minutes).
- Remove from heat and stir in vanilla extract. Let cool slightly.
2. Layer the Dessert
- If using cake, cut it to fit the bottom of your serving dish and place it as the base. Lightly brush with milk or coconut rum if desired.
- Pour the slightly cooled coconut cream over the base layer, smoothing the top with a spatula.
- Refrigerate for at least 2–3 hours, or until set.
3. Add Toppings
- Once set, spread whipped cream on top.
- Sprinkle with toasted coconut and/or fresh fruit.
- Serve chilled.
Tips
- For extra creaminess, use full-fat coconut milk.
- You can make individual servings in glasses or mason jars for a pretty presentation.
- Toast shredded coconut in a dry pan over medium heat for 2–3 minutes until golden—watch carefully to avoid burning.
If you like, I can also give a lighter, no-bake coconut cream layered dessert that uses instant pudding and whipped cream—ready in under 20 minutes.
Do you want me to give that version?
