Get ready to satisfy your sweet tooth with the magic of canned coconut milk! Whether you’re craving rich puddings, dreamy ice creams, or decadent pies, this collection of 24 creamy desserts has something for every indulgence. These recipes are surprisingly simple to whip up, turning pantry staples into unforgettable treats. So grab a can and let’s dive into these luscious creations—your next favorite dessert is waiting!
Coconut Milk Panna Cotta
A silky, dreamy dessert that’s secretly simple. Coconut milk panna cotta delivers tropical luxury with minimal effort—just set, chill, and devour.
Ingredients
– 2 cups full-fat coconut milk
– 1/2 cup granulated sugar
– 2 1/4 teaspoons unflavored powdered gelatin
– 1/4 cup cold filtered water
– 1 teaspoon pure vanilla extract
– Pinch of fine sea salt
Instructions
1. Sprinkle gelatin over cold water in a small bowl; let bloom for 5 minutes until spongy.
2. Combine coconut milk, sugar, and sea salt in a saucepan over medium heat.
3. Heat mixture, stirring constantly, until sugar dissolves completely and temperature reaches 160°F.
4. Remove from heat; whisk in bloomed gelatin until fully dissolved and no strands remain.
5. Stir in vanilla extract and strain mixture through a fine-mesh sieve into a pourable vessel.
6. Divide evenly among 4–6 ramekins; tap gently to release air bubbles.
7. Cover with plastic wrap, ensuring wrap does not touch the surface.
8. Refrigerate for at least 4 hours, or until firmly set and jiggly but not liquid.
9. To unmold, run a thin knife around each ramekin’s edge.
10. Invert onto a serving plate; tap firmly if needed to release.
Keep it creamy by avoiding high heat when dissolving gelatin. For a flawless set, chill undisturbed overnight. Straining guarantees that silky-smooth finish. Kicking back with this panna cotta means experiencing a velvety texture that melts instantly, with pure coconut flavor shining through. Serve it topped with fresh mango dice or a drizzle of passionfruit purée for a vibrant, restaurant-worthy twist.
Chocolate Coconut Milk Mousse
Viral-worthy and velvety, this chocolate coconut milk mousse transforms simple ingredients into pure decadence. Whip up this dairy-free delight in minutes for an impressive dessert that satisfies every chocolate craving.
Ingredients
– 2 (13.5-ounce) cans full-fat coconut milk, chilled overnight
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– ¼ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Refrigerate two cans of full-fat coconut milk for 12 hours until completely chilled and separated.
2. Scoop out the solidified coconut cream from the top of the cans into a chilled mixing bowl, reserving the liquid for another use.
3. Whip the coconut cream on high speed with a stand mixer for 3-4 minutes until stiff peaks form.
4. Melt the finely chopped dark chocolate in a double boiler over simmering water at 120°F, stirring constantly until completely smooth.
5. Cool the melted chocolate to 90°F by transferring it to a clean bowl and stirring for 2 minutes.
6. Gently fold the cooled chocolate into the whipped coconut cream using a rubber spatula, making figure-eight motions to maintain volume.
7. Drizzle in the pure maple syrup while continuing to fold the mixture.
8. Incorporate the pure vanilla extract and fine sea salt with three final folding motions.
9. Divide the mousse among six serving glasses, tapping each glass lightly on the counter to remove air pockets.
10. Chill the mousse in the refrigerator for at least 4 hours until set with a firm surface that springs back when touched.
Creative and luxurious, this mousse delivers an ethereal texture that melts instantly on the tongue. The rich chocolate notes are beautifully balanced by subtle coconut undertones, creating a sophisticated flavor profile. Serve it in elegant coupe glasses topped with toasted coconut flakes or fresh raspberries for a stunning presentation.
Coconut Milk Rice Pudding
Nailing that creamy, dreamy dessert craving? This coconut milk rice pudding transforms basic pantry staples into pure comfort with minimal effort and maximum flavor payoff.
Ingredients
– 1 cup Arborio rice
– 13.5 fluid ounces full-fat coconut milk
– 2 cups whole milk
– ½ cup granulated sugar
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 1 cinnamon stick
– ½ cup golden raisins
– Toasted coconut flakes for garnish
Instructions
1. Rinse 1 cup Arborio rice under cold running water until the water runs clear to remove excess starch.
2. Combine rinsed rice, 13.5 fluid ounces full-fat coconut milk, 2 cups whole milk, ½ cup granulated sugar, ¼ teaspoon fine sea salt, and 1 cinnamon stick in a heavy-bottomed saucepan.
3. Bring mixture to a gentle simmer over medium heat, stirring constantly with a wooden spoon to prevent scorching.
4. Reduce heat to low and cover saucepan, maintaining a bare simmer for 25 minutes.
5. Remove lid and stir in ½ cup golden raisins and 1 teaspoon pure vanilla extract.
6. Continue cooking uncovered for 10 additional minutes, stirring frequently, until pudding thickens to a creamy consistency that coats the back of a spoon.
7. Remove from heat and discard the cinnamon stick.
8. Transfer pudding to individual serving bowls and press plastic wrap directly onto the surface to prevent skin formation.
9. Refrigerate for at least 2 hours until thoroughly chilled and set.
10. Garnish with toasted coconut flakes before serving.
Perfectly creamy with subtle coconut notes that complement the plump golden raisins. The Arborio rice creates an irresistibly tender texture that’s neither too firm nor mushy. Try it warm for immediate comfort or chilled for a refreshing dessert—either way, it’s guaranteed to satisfy.
Mango Coconut Milk Ice Cream
Blend your way to tropical paradise with this no-churn wonder. Forget complicated ice cream makers—this creamy dream comes together in minutes. Just freeze and devour that sweet mango magic.
Ingredients
– 2 ripe Ataulfo mangoes, peeled and cubed
– 1 (13.5 oz) can full-fat coconut milk, chilled
– ⅔ cup granulated cane sugar
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Combine cubed mangoes, chilled coconut milk, granulated cane sugar, lime juice, vanilla extract, and fine sea salt in a high-speed blender.
2. Blend on high for 60 seconds until completely smooth and aerated, scraping down the sides once.
3. Pour the mixture into a 9×5-inch loaf pan lined with parchment paper.
4. Cover the surface directly with plastic wrap to prevent ice crystals from forming.
5. Freeze for exactly 6 hours or until firm to the touch.
6. Let the ice cream stand at room temperature for 8 minutes before scooping.
7. Serve immediately in chilled bowls.
Silky smooth texture melts instantly with intense mango freshness. The coconut milk creates a luxurious creaminess that avoids dairy heaviness. Try serving it with grilled pineapple slices or crumbling gingersnap cookies over the top for contrasting crunch.
Coconut Milk Tapioca Pudding
Ditch the complicated desserts—this coconut milk tapioca pudding delivers creamy luxury with minimal effort. Dive into tropical flavors that transport you straight to paradise with just a few simple steps. Prepare to impress with this effortlessly elegant treat that’s ready in under an hour.
Ingredients
– 1 cup small pearl tapioca, rinsed and drained
– 2 (13.5-ounce) cans full-fat coconut milk
– ½ cup granulated cane sugar
– ¼ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
Instructions
1. Combine 1 cup rinsed small pearl tapioca, 2 cans full-fat coconut milk, ½ cup granulated cane sugar, and ¼ teaspoon fine sea salt in a heavy-bottomed saucepan.
2. Soak the mixture at room temperature for 30 minutes to hydrate the tapioca pearls, which prevents clumping during cooking.
3. Place the saucepan over medium-low heat and bring to a gentle simmer, stirring continuously with a wooden spoon for 15 minutes.
4. Temper the 2 lightly beaten pasture-raised eggs by slowly whisking in ½ cup of the hot tapioca mixture to prevent curdling.
5. Pour the tempered egg mixture back into the saucepan, stirring constantly for 3 minutes until the pudding thickens slightly.
6. Remove from heat and stir in 1 teaspoon pure vanilla extract until fully incorporated.
7. Cool the pudding to room temperature, then cover with plastic wrap pressed directly against the surface to prevent skin formation.
8. Chill in the refrigerator for at least 4 hours or overnight until fully set and cold.
9. Whisk vigorously before serving to restore creamy consistency if separation occurs during chilling.
Oozing with velvety texture, this pudding balances rich coconut creaminess against delicate tapioca pearls that pop with each spoonful. Layer it with fresh mango slices for a tropical parfait, or top with toasted coconut flakes for contrasting crunch. The subtle vanilla undertones elevate the dessert from simple to sophisticated without overwhelming the star ingredients.
Coconut Milk Flan
A silky, tropical twist on the classic dessert that’ll have your taste buds doing backflips. This coconut milk flan transforms simple ingredients into pure velvet magic. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 1 cup granulated sugar
– 4 large pasture-raised eggs, lightly beaten
– 1 (14-ounce) can full-fat coconut milk
– 1/2 cup sweetened condensed milk
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 325°F and position the rack in the center.
2. Place 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat.
3. Cook the sugar undisturbed for 5 minutes until it begins to melt around the edges.
4. Swirl the pan gently to distribute the melting sugar, avoiding stirring to prevent crystallization.
5. Continue cooking for 3-4 minutes until the caramel reaches a deep amber color.
6. Immediately pour the hot caramel into a 9-inch round cake pan, tilting to coat the bottom evenly.
7. In a large mixing bowl, combine 4 lightly beaten pasture-raised eggs, 1 can full-fat coconut milk, 1/2 cup sweetened condensed milk, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt.
8. Whisk the mixture vigorously for 2 minutes until completely smooth and homogenous.
9. Strain the custard through a fine-mesh sieve into the caramel-coated pan to remove any egg solids.
10. Place the filled pan inside a larger roasting pan and create a water bath by pouring hot water into the outer pan until it reaches halfway up the sides of the flan pan.
11. Carefully transfer the water bath setup to the preheated oven and bake for 55-60 minutes.
12. Check for doneness when the edges are set but the center still has a slight jiggle when gently shaken.
13. Remove the flan from the water bath and cool completely on a wire rack for 2 hours.
14. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set.
15. To unmold, run a thin knife around the edges and invert onto a serving plate with a lip to catch the caramel sauce.
Keep this beauty chilled until serving for the perfect firm-yet-creamy texture. The coconut milk adds a subtle tropical note that pairs beautifully with the rich caramel sauce. Knock out your dinner guests by garnishing with toasted coconut flakes and fresh mango slices for an extra tropical vibe.
Pineapple Coconut Milk Smoothie Bowl
Haven’t you been scrolling for something that actually tastes like vacation? This pineapple coconut milk smoothie bowl brings tropical vibes straight to your breakfast table—no passport required. Get ready to blend your way to paradise.
Ingredients
– 2 cups frozen pineapple chunks
– 1 cup full-fat canned coconut milk, chilled
– 1 tablespoon raw honey
– 1 teaspoon freshly grated ginger root
– ¼ cup unsweetened shredded coconut
– 2 tablespoons chia seeds
– ½ cup fresh mango cubes
Instructions
1. Combine 2 cups frozen pineapple chunks, 1 cup chilled full-fat canned coconut milk, 1 tablespoon raw honey, and 1 teaspoon freshly grated ginger root in a high-speed blender.
2. Blend on high speed for 45-60 seconds until completely smooth, scraping down the sides once with a spatula to ensure even incorporation.
3. Pour the blended mixture immediately into a chilled bowl to maintain optimal thickness.
4. Sprinkle ¼ cup unsweetened shredded coconut evenly over the surface.
5. Scatter 2 tablespoons chia seeds in a circular pattern around the edges.
6. Arrange ½ cup fresh mango cubes in the center as a vibrant garnish.
The creamy coconut base contrasts beautifully with the icy pineapple texture, while the ginger adds a subtle warmth that elevates the tropical flavors. For an extra indulgent twist, drizzle with melted dark chocolate or top with toasted macadamia nuts right before serving.
Coconut Milk Chocolate Truffles
Ditch the store-bought treats—these coconut milk chocolate truffles are dangerously easy and impossibly rich. Decadent dark chocolate meets creamy coconut for a vegan-friendly indulgence that melts on contact. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
- 8 ounces high-quality 70% dark chocolate, finely chopped
- 1 cup full-fat coconut milk
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup Dutch-process cocoa powder, for coating
Instructions
- Place finely chopped dark chocolate in a medium heatproof bowl.
- Heat coconut milk in a small saucepan over medium heat until it reaches 180°F and small bubbles form around the edges.
- Pour the hot coconut milk over the chopped chocolate and let it stand undisturbed for 2 minutes to melt the chocolate.
- Whisk the chocolate and coconut milk mixture gently until completely smooth and emulsified.
- Stir in maple syrup, vanilla extract, and fine sea salt until fully incorporated.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture to prevent a skin from forming.
- Refrigerate the mixture for exactly 2 hours, or until firm enough to scoop but still pliable.
- Using a 1-tablespoon cookie scoop, portion the chilled chocolate mixture and roll between your palms to form smooth spheres.
- Place Dutch-process cocoa powder in a shallow bowl and roll each truffle until evenly coated.
- Arrange the finished truffles in a single layer on a parchment-lined baking sheet.
- Chill the truffles for an additional 30 minutes before serving to set the final texture.
You’ll love the contrast between the crisp cocoa powder coating and the velvety, melt-in-your-mouth ganache center. The coconut milk creates an exceptionally smooth texture that traditional cream can’t match. Try rolling them in toasted coconut flakes or dipping them in tempered chocolate for elegant variations.
Coconut Milk Lemon Pound Cake
Kick your classic pound cake up a notch with this tropical twist. Coconut milk creates incredible moisture while lemon zest delivers that bright, citrusy punch. This isn’t your grandma’s pound cake—it’s a flavor explosion waiting to happen.
Ingredients
- 2 cups cake flour, sifted
- 1 ½ cups granulated sugar
- 1 cup unsalted European-style butter, softened
- ¾ cup full-fat coconut milk
- 4 pasture-raised eggs, lightly beaten
- 2 tablespoons fresh lemon zest
- 1 tablespoon pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
Instructions
- Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter, then dust with flour, tapping out excess.
- In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for exactly 4 minutes until pale and fluffy.
- Gradually incorporate the lightly beaten eggs in three additions, mixing for 30 seconds after each addition and scraping down the bowl with a flexible spatula.
- Whisk together the sifted cake flour, baking powder, and fine sea salt in a separate bowl to ensure even distribution.
- Alternate adding the dry ingredients and full-fat coconut milk to the butter mixture in three parts, beginning and ending with dry ingredients, mixing on low speed just until combined.
- Fold in the fresh lemon zest and pure vanilla extract using the flexible spatula, being careful not to overmix the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with an offset spatula.
- Bake at 350°F for 55-65 minutes until a cake tester inserted into the center comes out completely clean with no crumbs attached.
- Cool the cake in the pan on a wire rack for 20 minutes before carefully inverting it onto the rack to cool completely.
Velvety crumb meets tropical vibes in every slice. The coconut milk creates an exceptionally tender texture that practically melts on your tongue, while the lemon zest cuts through with bright acidity. Serve thick slices toasted with coconut whipped cream, or cube it for an elegant trifle layered with mango curd.
Coconut Milk Berry Parfait
OBSESSED with this creamy, dreamy dessert that’s basically summer in a glass. Coconut milk transforms into silky perfection while fresh berries burst with juicy sweetness. Layer it up for that gorgeous Instagram-worthy moment everyone will screenshot.
Ingredients
– 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
– 3 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– 1 pint fresh organic raspberries
– 1 pint fresh organic blueberries
– 1/4 cup raw turbinado sugar
– 1 tablespoon freshly squeezed lemon juice
– 1/2 cup gluten-free granola
Instructions
1. Scoop the solidified coconut cream from the chilled cans into a chilled stainless steel bowl, reserving the liquid for another use.
2. Whip the coconut cream on high speed with an electric mixer for 2 minutes until light and fluffy.
3. Drizzle in maple syrup and vanilla extract while continuing to whip for 30 seconds until fully incorporated.
4. Combine raspberries, blueberries, turbinado sugar, and lemon juice in a separate bowl.
5. Macerate the berry mixture for 15 minutes at room temperature until berries release their natural juices.
6. Spoon 2 tablespoons of whipped coconut cream into the bottom of each serving glass.
7. Layer 1/4 cup of macerated berries over the coconut cream.
8. Repeat the layering process once more, ending with a berry layer.
9. Top each parfait with 1 tablespoon of gluten-free granola for crunch.
10. Chill the assembled parfaits in the refrigerator for 20 minutes before serving.
Perfectly balanced between creamy coconut and tart berry layers, this parfait offers contrasting textures that dance between silky and crunchy. The macerated berries create a vibrant syrup that seeps into the coconut cream, while the granola maintains its satisfying crunch. Serve these in clear mason jars to showcase the beautiful layers, or add edible flowers for an elegant brunch presentation.
Coconut Milk Pumpkin Pie
Haven’t you been searching for that perfect fall dessert twist? This coconut milk pumpkin pie reimagines tradition with tropical flair. Get ready to wow your guests with this creamy, dairy-free masterpiece.
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– 3 tablespoons ice water
– 1 (15-ounce) can pumpkin puree
– 1 (13.5-ounce) can full-fat coconut milk
– ¾ cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
Instructions
1. Combine 1 ½ cups all-purpose flour and ½ cup cold cubed butter in a food processor, pulsing until mixture resembles coarse crumbs.
2. Add 3 tablespoons ice water gradually while pulsing, stopping just when dough begins to form cohesive clumps.
3. Turn dough onto a lightly floured surface and shape into a 1-inch thick disk, wrapping tightly in plastic wrap before chilling for 30 minutes.
4. Roll chilled dough into a 12-inch circle on a floured surface, carefully transferring to a 9-inch pie plate and trimming edges to ½-inch overhang.
5. Crimp pie crust edges decoratively and freeze the lined pie plate for 15 minutes to prevent shrinkage during baking.
6. Preheat oven to 375°F and line the frozen crust with parchment paper, filling with pie weights or dried beans before blind baking for 15 minutes.
7. Remove parchment and weights, then return crust to oven for 5 more minutes until lightly golden and partially cooked through.
8. Whisk together 1 can pumpkin puree, 1 can coconut milk, ¾ cup sugar, 2 beaten eggs, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon sea salt in a large bowl until completely smooth.
9. Pour filling into the pre-baked crust, smoothing the top with an offset spatula for even distribution.
10. Bake at 375°F for 45-50 minutes until the center jiggles slightly but the edges are firmly set, covering crust with foil if browning too quickly.
11. Cool pie completely on a wire rack for 3 hours before slicing to allow the custard to set properly.
12. Chill refrigerated pie for at least 2 hours to develop optimal texture and flavor before serving.
Expect a velvety smooth filling with subtle coconut undertones that complement the warm pumpkin spices beautifully. Elevate each slice with toasted coconut flakes or a drizzle of maple caramel for contrasting texture and sweetness.
Coconut Milk Banana Bread
Viral banana bread just got a tropical upgrade. This coconut milk version delivers ultra-moist crumb and rich flavor that’ll make your basic recipe obsolete. Get ready for the most share-worthy loaf of your life.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¾ cup coconut sugar
– ½ cup virgin coconut oil, melted
– 2 pasture-raised eggs, lightly beaten
– 1 cup full-fat coconut milk
– 1 teaspoon pure vanilla extract
– 3 very ripe bananas, mashed
– ½ cup unsweetened shredded coconut
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with coconut oil.
2. Whisk together the flour, baking soda, and sea salt in a medium bowl until fully combined.
3. In a separate large bowl, vigorously whisk the coconut sugar with melted coconut oil until smooth and creamy.
4. Add the lightly beaten eggs to the sugar mixture, whisking continuously until fully incorporated.
5. Pour in the coconut milk and vanilla extract, whisking until the liquid ingredients are completely emulsified.
6. Fold the mashed bananas into the wet ingredients using a spatula until evenly distributed.
7. Gradually add the dry ingredients to the wet mixture, folding gently until just combined—do not overmix.
8. Sprinkle the shredded coconut over the batter and fold once more to distribute evenly.
9. Transfer the batter to your prepared loaf pan and smooth the top with your spatula.
10. Bake at 350°F for 55-65 minutes, until a toothpick inserted into the center comes out clean.
11. Cool the loaf in the pan for 15 minutes before transferring to a wire rack.
12. Let the banana bread cool completely before slicing—about 2 hours.
Lightly toasted with a smear of coconut butter, this bread reveals its tropical soul. The crumb stays remarkably moist for days thanks to the coconut milk, while subtle coconut notes dance through each banana-rich bite. Try thick slices grilled for breakfast or layered with coconut whipped cream for an indulgent dessert.
Coconut Milk Caramel Custard
Tired of basic desserts? This coconut milk caramel custard transforms simple ingredients into silky, sophisticated magic. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 1 cup granulated sugar
– 1/4 cup water
– 2 (13.5-ounce) cans full-fat coconut milk
– 4 large pasture-raised eggs, lightly beaten
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 325°F.
2. Combine 1 cup granulated sugar and 1/4 cup water in a heavy-bottomed saucepan over medium heat.
3. Cook the sugar mixture, swirling the pan occasionally, until it turns a deep amber color, about 8-10 minutes.
4. Immediately pour the hot caramel into six 6-ounce ramekins, tilting to coat the bottoms evenly.
5. In a medium saucepan, heat both cans of full-fat coconut milk until just simmering, then remove from heat.
6. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, 1/2 cup granulated sugar, pure vanilla extract, and fine sea salt until smooth.
7. Slowly pour the warm coconut milk into the egg mixture while continuously whisking to prevent curdling.
8. Strain the custard mixture through a fine-mesh sieve to ensure ultimate smoothness.
9. Divide the strained custard evenly among the caramel-lined ramekins.
10. Place the ramekins in a large baking dish and create a water bath by pouring hot water into the dish until it reaches halfway up the sides of the ramekins.
11. Bake for 45-50 minutes until the custards are set but still slightly jiggly in the center.
12. Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack.
13. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to fully set.
14. To serve, run a thin knife around the edge of each custard and invert onto individual plates.
Glossy caramel pools around each portion, creating stunning plate presentation. The custard itself offers an impossibly smooth texture with rich coconut notes that balance the bitter-sweet caramel base. For an elegant twist, garnish with toasted coconut flakes and fresh mango slices to complement the tropical flavors.
Coconut Milk Lavender Pudding
Kickstart your dessert game with this ethereal coconut milk lavender pudding. Keep it elegant yet effortless—perfect for impressing guests or treating yourself. Let the floral notes transport you straight to a Provençal garden.
Ingredients
- 2 cups full-fat coconut milk, well-shaken
- 1/4 cup culinary-grade dried lavender buds
- 1/2 cup granulated cane sugar
- 1/4 cup cornstarch
- 1/4 teaspoon fine sea salt
- 2 large pasture-raised eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted European-style butter
Instructions
- Combine coconut milk and lavender buds in a heavy-bottomed saucepan.
- Heat mixture over medium-low heat until it reaches 180°F, stirring occasionally.
- Remove from heat, cover, and steep for 15 minutes to extract maximum floral essence.
- Strain lavender buds through a fine-mesh sieve, pressing firmly to release all infused liquid.
- Return infused coconut milk to the clean saucepan.
- Whisk together sugar, cornstarch, and sea salt in a separate bowl.
- Gradually whisk dry ingredients into the warm coconut milk until fully dissolved.
- Heat mixture over medium heat, whisking constantly, until it thickens and reaches 190°F.
- Temper the eggs by slowly pouring 1/2 cup of hot pudding mixture into the beaten eggs while whisking vigorously.
- Pour tempered egg mixture back into the main saucepan.
- Cook over medium-low heat, stirring constantly with a silicone spatula, until pudding coats the back of a spoon and reaches 165°F.
- Remove from heat and stir in vanilla extract and butter until fully incorporated.
- Immediately pour pudding through a fine-mesh sieve into a clean bowl to ensure silky texture.
- Press plastic wrap directly onto the pudding surface to prevent skin formation.
- Refrigerate for at least 4 hours or until completely set and chilled to 40°F.
Luxuriate in the velvety texture that melts on your tongue with each spoonful. Layer it in elegant glassware with fresh berries and toasted coconut flakes for visual appeal. The delicate floral aroma pairs beautifully with a crisp sparkling wine or herbal tea—making it equally suited for dinner parties or quiet evenings.
Coconut Milk Matcha Latte Mousse
Ready to upgrade your matcha game? This coconut milk matcha latte mousse transforms your favorite morning ritual into an elegant dessert. Rethink everything you know about matcha with this creamy, dreamy creation that’s as stunning as it is simple.
Ingredients
- 1 cup full-fat coconut milk, chilled
- 2 tablespoons ceremonial-grade matcha powder
- 1/4 cup pure maple syrup, grade A
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup heavy whipping cream, cold
- 2 tablespoons confectioners’ sugar
Instructions
- Place a medium metal bowl and whisk attachment in the freezer for 15 minutes to chill thoroughly.
- Sift 2 tablespoons ceremonial-grade matcha powder through a fine-mesh sieve into a small bowl to eliminate clumps.
- Whisk together the sifted matcha powder, 1/4 cup pure maple syrup, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt in a medium bowl until completely smooth and free of lumps.
- Gently fold the matcha mixture into 1 cup chilled full-fat coconut milk using a rubber spatula until fully incorporated and uniform in color.
- Pour 1/2 cup cold heavy whipping cream into the chilled metal bowl and whip on medium-high speed until soft peaks form, about 2-3 minutes.
- Gradually add 2 tablespoons confectioners’ sugar to the whipped cream while continuing to whip until stiff peaks form, about 1 additional minute.
- Fold the whipped cream into the matcha-coconut mixture in three additions using a gentle cutting motion to maintain airiness.
- Divide the mousse evenly among four 6-ounce serving glasses, tapping each gently on the counter to remove air pockets.
- Cover the glasses with plastic wrap and refrigerate for at least 4 hours, or until set with a firm but creamy texture.
Notice how the velvety texture melts on your tongue while the earthy matcha and sweet coconut create perfect harmony. Serve it in clear glasses to showcase the vibrant green layers, or top with toasted coconut flakes for contrasting crunch. This mousse proves that sophisticated desserts can be surprisingly simple to master.
Conclusion
Luscious, simple, and irresistibly creamy—these 24 coconut milk desserts prove indulgence can be effortless. Whether you’re craving a quick treat or a showstopping finale, there’s a recipe here to satisfy every sweet tooth. Try one (or a few!), leave a comment with your favorite, and share the sweet inspiration on Pinterest. Happy cooking!
