19 Delicious Coconut Condensed Milk Dessert Recipes

Looking for desserts that are both decadent and delightfully simple? You’ve come to the right place! Coconut condensed milk is the secret ingredient that transforms everyday treats into creamy, dreamy delights. From no-bake bites to tropical-inspired cakes, these recipes are perfect for satisfying your sweet tooth with minimal fuss. Get ready to fall in love with these irresistible creations—your next favorite dessert is waiting!

Coconut Condensed Milk Fudge

Every time I make this coconut condensed milk fudge, it reminds me of those lazy summer afternoons at my grandma’s house, where the scent of toasted coconut would drift through the screen door. I’ve tweaked her original recipe over the years, adding my own little twists that make it even creamier and more irresistible. Honestly, this is the kind of treat I whip up when I need something quick to satisfy my sweet tooth or impress last-minute guests.

Ingredients

• 2 cups sweetened condensed milk (I prefer the full-fat version for extra creaminess)
• 1 cup unsweetened shredded coconut (toasted adds amazing flavor)
• 1/2 cup unsalted butter (cut into tablespoons for easier melting)
• 1 teaspoon vanilla extract (pure vanilla makes a noticeable difference)
• 1/4 teaspoon salt (balances the sweetness perfectly)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two opposite sides for easy removal later.
2. Toast the shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown and fragrant.
3. Combine sweetened condensed milk and butter in a medium saucepan over low heat, stirring continuously with a wooden spoon until the butter completely melts and the mixture becomes smooth.
4. Increase the heat to medium-low and cook the mixture for 8-10 minutes, stirring constantly until it thickens noticeably and pulls away from the sides of the pan.
5. Remove the saucepan from heat and immediately stir in the toasted coconut, vanilla extract, and salt until everything is evenly incorporated.
6. Pour the fudge mixture into your prepared pan, using a spatula to spread it into an even layer about 1/2 inch thick.
7. Let the fudge cool at room temperature for 30 minutes before transferring to the refrigerator to chill for at least 2 hours, or until completely firm.
8. Use the parchment paper overhang to lift the fudge from the pan, then cut into 1-inch squares using a sharp knife wiped clean between cuts for neat edges.

Rich and creamy with that perfect fudge texture that melts in your mouth, this treat gets even better when you sprinkle extra toasted coconut on top before chilling. I love serving these squares alongside strong coffee or crumbling them over vanilla ice cream for an extra special dessert that always disappears quickly.

Tropical Coconut Condensed Milk Ice Cream

Last summer, I discovered the magic of tropical coconut ice cream during a beach vacation in Florida, and I’ve been obsessed with recreating that creamy, dreamy texture ever since. After countless experiments in my kitchen, I finally perfected this no-churn version that captures all the tropical vibes without any fancy equipment. Let me share my foolproof method that’s become my go-to summer treat.

Ingredients

– 2 (13.5 oz) cans full-fat coconut milk, chilled overnight (don’t shake the cans)
– 1 (14 oz) can sweetened condensed milk
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 2 cups sweetened shredded coconut, toasted

Instructions

1. Place a 9×5-inch loaf pan in your freezer to chill while you prepare the ice cream base.
2. Carefully open the chilled coconut milk cans without shaking them and scoop out the thick cream that has risen to the top into a large mixing bowl.
3. Pour the sweetened condensed milk into the bowl with the coconut cream.
4. Add the vanilla extract and sea salt to the mixture.
5. Use an electric mixer on medium-high speed to whip the ingredients together for 3-4 minutes until light and fluffy.
6. Fold in 1½ cups of the toasted shredded coconut using a spatula, reserving ½ cup for topping.
7. Transfer the mixture to the chilled loaf pan and spread it evenly with a spatula.
8. Sprinkle the remaining ½ cup of toasted coconut over the top of the ice cream mixture.
9. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
10. Freeze the ice cream for at least 6 hours or until completely firm.
11. Remove the ice cream from the freezer 10 minutes before serving to soften slightly for easier scooping.

The finished ice cream has this incredible creamy texture that melts beautifully on your tongue, with toasted coconut bits providing the perfect crunch in every bite. I love serving it in hollowed-out pineapple halves for an extra tropical presentation, or simply scooped over warm brownies for the ultimate dessert contrast.

Creamy Coconut Condensed Milk Cake

Just when I thought I’d tried every cake variation, my neighbor brought over this incredible coconut condensed milk cake that had me begging for the recipe after just one bite. It’s become my go-to dessert for potlucks and lazy Sunday afternoons alike.

Ingredients

• 1 ½ cups all-purpose flour (spoon and level for accuracy)
• 1 cup granulated sugar
• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 3 large eggs (room temperature blends better)
• ½ cup unsalted butter, melted (or coconut oil for extra coconut flavor)
• 1 tsp baking powder
• ½ tsp salt
• 1 cup shredded coconut (plus extra for topping)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper to prevent sticking.
2. Whisk together the flour, baking powder, and salt in a medium bowl until well combined and no lumps remain.
3. In a separate large bowl, beat the eggs and sugar with an electric mixer on medium speed for 2 minutes until pale and slightly thickened.
4. Pour in the melted butter while continuing to mix on low speed, then add the vanilla extract and blend for 30 seconds until incorporated.
5. Alternate adding the dry ingredients and coconut milk to the egg mixture, beginning and ending with flour, mixing just until combined after each addition.
6. Fold in the sweetened condensed milk gently with a spatula, being careful not to overmix the batter.
7. Stir in the shredded coconut until evenly distributed throughout the batter.
8. Pour the batter into your prepared pan and smooth the top with a spatula for even baking.
9. Sprinkle additional shredded coconut over the top of the batter for a golden, textured crust.
10. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Cool the cake in the pan on a wire rack for 15 minutes before carefully turning it out to cool completely.

What makes this cake truly special is its incredibly moist, almost pudding-like texture that melts in your mouth with every coconut-infused bite. The condensed milk creates this luxurious creaminess that pairs perfectly with the subtle tropical notes, making it fantastic served warm with a scoop of vanilla ice cream or chilled straight from the fridge for a firmer, denser treat.

Coconut Condensed Milk Pancakes

Aren’t weekday breakfasts just the best excuse to treat yourself? I stumbled upon this coconut condensed milk pancake recipe during a lazy Sunday when my pantry was nearly empty, and now it’s become my go-to comfort breakfast. There’s something magical about how the coconut and sweetened condensed milk transform ordinary pancakes into something truly special.

Ingredients

– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 2 teaspoons baking powder (make sure it’s fresh for maximum lift)
– ¼ teaspoon salt
– 1 large egg
– ¾ cup sweetened condensed milk (the star ingredient that adds sweetness)
– ½ cup coconut milk (shaken well before measuring)
– 2 tablespoons melted butter (cooled slightly, or coconut oil for extra coconut flavor)
– 1 teaspoon vanilla extract
– Butter or oil for cooking (about 1 tablespoon total)

Instructions

1. Whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt in a medium bowl until well combined.
2. In a separate bowl, beat 1 large egg until smooth and pale yellow, about 30 seconds.
3. Add ¾ cup sweetened condensed milk, ½ cup coconut milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract to the beaten egg, whisking until fully incorporated.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—the batter will be slightly lumpy, which prevents tough pancakes.
5. Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle) and melt ½ teaspoon of butter, swirling to coat the surface.
6. Pour ¼ cup portions of batter onto the hot skillet, leaving space between each pancake.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set—this is your cue to flip.
8. Flip each pancake carefully and cook for another 1-2 minutes until golden brown on both sides.
9. Transfer cooked pancakes to a wire rack instead of stacking them to maintain their fluffy texture.
10. Repeat with remaining batter, adding more butter to the skillet as needed.

Perfectly fluffy with a subtle tropical sweetness, these pancakes have a tender crumb that melts in your mouth. I love serving them with fresh mango slices and a drizzle of extra condensed milk for breakfast, or even stacking them with toasted coconut flakes between layers for an impressive brunch centerpiece.

Decadent Coconut Condensed Milk Cheesecake

Remember that time I promised myself I’d eat healthier? Well, that resolution flew right out the window when I first tasted this coconut condensed milk cheesecake at my cousin’s potluck. It was so incredibly rich and creamy that I just had to recreate it in my own kitchen, and after several delicious experiments, I’m thrilled to share my perfected version with you.

Ingredients

– 2 cups graham cracker crumbs (about 16 full sheets, crushed)
– 1/2 cup melted unsalted butter (or coconut oil for extra coconut flavor)
– 24 oz cream cheese, softened to room temperature
– 14 oz can sweetened condensed milk (don’t use evaporated milk by mistake)
– 3 large eggs at room temperature
– 1 cup canned coconut milk, full-fat version for best texture
– 1 tsp vanilla extract
– 1/2 cup sweetened shredded coconut, plus extra for garnish

Instructions

1. Preheat your oven to 325°F and position a rack in the center of the oven.
2. Combine graham cracker crumbs with melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden around the edges, then remove and let cool while you prepare the filling.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth and free of lumps.
6. Gradually pour in the sweetened condensed milk while continuing to mix on low speed.
7. Add eggs one at a time, mixing just until each egg is incorporated before adding the next—this prevents overmixing which can cause cracking.
8. Stir in coconut milk, vanilla extract, and shredded coconut until the batter is uniform in consistency.
9. Pour the filling over the cooled crust and smooth the top with a spatula.
10. Place the springform pan on a baking sheet and bake at 325°F for 55-65 minutes until the edges are set but the center still jiggles slightly when gently shaken.
11. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that cause cracking.
12. Remove from oven and cool completely at room temperature, then refrigerate for at least 6 hours or overnight before serving.

This cheesecake sets up with an incredibly smooth, velvety texture that melts on your tongue. The coconut flavor shines through beautifully without being overwhelming, and the subtle sweetness from the condensed milk makes it feel truly decadent. Try serving chilled slices with a sprinkle of toasted coconut and fresh mango slices for a tropical twist that will transport you straight to paradise.

Coconut Condensed Milk Truffles

Very rarely does a dessert come along that requires zero baking and minimal effort yet delivers such impressive results. I first discovered these coconut condensed milk truffles during a last-minute holiday panic, and they’ve been my secret weapon for quick, elegant treats ever since—perfect for when you want something sweet without turning on the oven.

Ingredients

– 2 cups sweetened shredded coconut (pack it lightly into the measuring cup for accuracy)
– 1 (14 oz) can sweetened condensed milk (chilled works best for easier handling)
– 1 tsp vanilla extract (pure adds the best flavor, but imitation works in a pinch)
– 1/4 tsp salt (balances the sweetness; use fine sea salt for even distribution)
– 8 oz semi-sweet chocolate chips (or dark chocolate chips for a richer taste)
– 1 tbsp coconut oil (helps thin the chocolate for smooth coating)

Instructions

1. Combine 2 cups sweetened shredded coconut, 1 can sweetened condensed milk, 1 tsp vanilla extract, and 1/4 tsp salt in a medium mixing bowl.
2. Stir the mixture with a spatula for 1–2 minutes until all ingredients are fully incorporated and a thick, sticky dough forms.
3. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm it up, which makes rolling easier.
4. Use a 1-tablespoon cookie scoop to portion the chilled dough, rolling each portion between your palms into 1-inch balls; place them on a parchment-lined baking sheet.
5. Freeze the shaped truffles for 15 minutes to prevent them from softening too quickly when coated.
6. Melt 8 oz semi-sweet chocolate chips and 1 tbsp coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth.
7. Dip each frozen truffle into the melted chocolate using a fork, tapping off excess chocolate against the bowl’s edge for a thin, even coat.
8. Return the coated truffles to the parchment-lined sheet and let them set at room temperature for 1 hour until the chocolate hardens.

Rich and decadent, these truffles have a chewy coconut center that contrasts beautifully with the crisp chocolate shell. I love serving them piled high on a platter for parties or packaging them in mini cupcake liners as edible gifts—they always disappear faster than I can make them!

Coconut Condensed Milk Pudding

Baking this coconut condensed milk pudding always takes me back to my grandmother’s kitchen, where the sweet aroma would fill the entire house and we’d eagerly wait for it to cool enough to dig in. It’s become my go-to dessert for potlucks because it’s surprisingly simple yet always impresses with its creamy texture and tropical flavor. I love how it requires just a handful of ingredients but delivers such rich, comforting results that feel both nostalgic and refreshingly modern.

Ingredients

– 1 (14 oz) can sweetened condensed milk (don’t use evaporated milk by mistake)
– 1 (13.5 oz) can full-fat coconut milk (shake well before opening)
– 3 large eggs (at room temperature for smoother mixing)
– 1 teaspoon vanilla extract (pure vanilla gives the best flavor)
– ¼ cup shredded sweetened coconut (plus extra for garnish)
– ½ cup granulated sugar (for caramelizing the pan)
– 2 tablespoons water (for the caramel)

Instructions

1. Preheat your oven to 350°F and position the rack in the center.
2. Combine ½ cup granulated sugar with 2 tablespoons water in an 8-inch round baking pan.
3. Heat the pan over medium heat on the stovetop, swirling occasionally but not stirring, until the sugar melts and turns amber-colored, about 5-7 minutes.
4. Tip: Watch the caramel closely during the last minute as it can burn quickly once it starts changing color.
5. Remove the pan from heat and carefully swirl to coat the bottom evenly with caramel.
6. In a large mixing bowl, whisk together the entire can of sweetened condensed milk and full-fat coconut milk until completely smooth.
7. Crack 3 large eggs into the milk mixture and whisk vigorously until no streaks of egg white remain.
8. Tip: Whisk gently at first to prevent splashing, then increase speed once the eggs are incorporated.
9. Stir in 1 teaspoon vanilla extract and ¼ cup shredded coconut until evenly distributed.
10. Pour the pudding mixture over the hardened caramel in the baking pan.
11. Place the baking pan inside a larger roasting pan and create a water bath by pouring hot water into the larger pan until it reaches halfway up the sides of the pudding pan.
12. Tip: The water bath ensures gentle, even cooking and prevents the pudding from cracking or curdling.
13. Carefully transfer the pans to the preheated oven and bake for 45-50 minutes.
14. Check for doneness by gently jiggling the pan – the center should be set with just a slight wobble.
15. Remove the pudding from the water bath and let it cool completely on a wire rack for 2 hours.
16. Cover the cooled pudding with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
17. To serve, run a thin knife around the edges of the pan and invert onto a serving plate.

Here’s why this pudding becomes magical after chilling – the caramel creates a beautiful amber sauce that cascades down the sides when you flip it. The texture is incredibly silky and rich, with the coconut flavor shining through without being overwhelming. I love serving it with fresh mango slices or a sprinkle of toasted coconut for extra texture and tropical flair.

Rich Coconut Condensed Milk Brownies

Yesterday, I found myself craving something intensely chocolatey but with a tropical twist, which led me to experiment with these rich coconut condensed milk brownies. They’re the perfect fusion of fudgy decadence and creamy sweetness, and honestly, they’ve become my go-to for potlucks because they always disappear first.

Ingredients

• 1 cup unsalted butter (melted, or use coconut oil for extra flavor)
• 1 ½ cups granulated sugar (adjust if you prefer less sweetness)
• 3 large eggs (at room temperature for better mixing)
• 1 tsp vanilla extract (pure gives the best flavor)
• ¾ cup unsweetened cocoa powder (Dutch-process for depth)
• 1 cup all-purpose flour (spooned and leveled to avoid dense brownies)
• ½ tsp salt (enhances chocolate taste)
• 1 can (14 oz) sweetened condensed milk (don’t substitute—it’s key for creaminess)
• 1 cup sweetened shredded coconut (toasted adds crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan, then line it with parchment paper for easy removal.
2. In a large bowl, whisk the melted butter and granulated sugar together for about 2 minutes until well combined and slightly glossy.
3. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened.
4. Stir in the vanilla extract until fully incorporated into the wet ingredients.
5. Sift the cocoa powder, all-purpose flour, and salt directly into the bowl to prevent lumps. Tip: Sifting ensures a fudgier texture by avoiding overmixing.
6. Fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix to keep the brownies tender.
7. Pour half of the brownie batter into the prepared pan and spread it evenly with the spatula.
8. Drizzle the sweetened condensed milk over the batter layer, aiming for full coverage but avoiding the edges to prevent burning.
9. Sprinkle the shredded coconut evenly over the condensed milk layer.
10. Carefully spread the remaining brownie batter on top, sealing the layers; if it’s sticky, lightly wet the spatula to help. Tip: Work gently to maintain distinct layers for a marbled effect.
11. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Tip: Check at 30 minutes to avoid overbaking, as ovens vary.
12. Let the brownies cool completely in the pan on a wire rack for at least 1 hour before slicing into squares.

Gooey and dense, these brownies boast a crackly top with a surprise creamy center from the condensed milk. I love serving them slightly warm with a scoop of vanilla ice cream, where the coconut adds a chewy contrast that makes every bite irresistible.

Coconut Condensed Milk Rice Pudding

Unbelievably creamy and comforting, this coconut condensed milk rice pudding has become my go-to dessert whenever I need something sweet without too much fuss. I first discovered this gem when I had leftover rice and a can of coconut milk staring at me from the pantry—sometimes the best recipes come from kitchen improvisation! Now it’s my secret weapon for potlucks and cozy nights alike.

Ingredients

– 1 cup white rice (short-grain works best for creaminess)
– 1 (14 oz) can coconut milk (full-fat for richest texture)
– 1 (14 oz) can sweetened condensed milk
– 2 cups water
– 1/2 tsp salt (enhances sweetness)
– 1 tsp vanilla extract (pure vanilla recommended)
– 1/2 tsp ground cinnamon (plus extra for garnish)

Instructions

1. Rinse 1 cup white rice under cold water in a fine-mesh strainer until water runs clear, about 1 minute.
2. Combine rinsed rice, 1 can coconut milk, 1 can sweetened condensed milk, 2 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring mixture to a boil over medium-high heat, stirring constantly with a wooden spoon to prevent sticking.
4. Reduce heat to low and cover saucepan with a tight-fitting lid.
5. Simmer for 25 minutes without lifting the lid—this creates the perfect steaming environment.
6. Remove saucepan from heat and let stand covered for 10 minutes to allow rice to absorb remaining liquid.
7. Uncover and stir in 1 tsp vanilla extract and 1/2 tsp ground cinnamon until fully incorporated.
8. Transfer pudding to serving bowls and sprinkle with additional cinnamon for presentation.
Just spooned warm from the pot, this pudding has the most luxurious creamy texture that melts on your tongue with distinct coconut flavor. I love serving it chilled the next day when it firms up slightly, almost like a rice custard, or topping it with fresh mango slices for a tropical twist that always impresses guests.

Coconut Condensed Milk Mousse

Never has a dessert come together so effortlessly in my kitchen as this coconut condensed milk mousse. I first whipped it up during a last-minute dinner party panic, and now it’s my go-to when I want something impressively creamy without the fuss. The tropical flavor always transports me back to beach vacations, even on my busiest weeknights.

Ingredients

– 1 (14 oz) can sweetened condensed milk
– 1 (13.5 oz) can full-fat coconut milk, chilled overnight
– 1 cup heavy whipping cream
– 1 teaspoon vanilla extract
– ¼ cup shredded coconut, toasted (plus extra for garnish)
– ¼ teaspoon salt

Instructions

1. Chill a large mixing bowl and beaters in the freezer for 15 minutes to help the cream whip faster and hold more volume.
2. Scoop the solidified coconut cream from the top of the chilled can of coconut milk into the chilled bowl, leaving the watery liquid behind.
3. Pour the heavy whipping cream into the same bowl with the coconut cream.
4. Add the vanilla extract and salt to the bowl.
5. Whip the mixture on medium-high speed for 2-3 minutes until soft peaks form that just hold their shape when the beaters are lifted.
6. Gradually pour in the sweetened condensed milk while continuing to whip on low speed for 1 minute until fully incorporated.
7. Gently fold in the toasted shredded coconut with a spatula using broad, sweeping motions to maintain airiness.
8. Divide the mousse evenly among 6 serving glasses or bowls.
9. Refrigerate the mousse for at least 4 hours, or until set with a firm but creamy texture that doesn’t jiggle when tapped.
10. Sprinkle additional toasted coconut over each serving right before eating for extra crunch and visual appeal.
Yes, the final texture is cloud-like yet rich, with the toasted coconut providing delightful contrast to the smooth base. I love serving this in clear glasses to show off the creamy layers, or topping it with fresh mango slices for a tropical twist that makes ordinary weeknights feel special.

Coconut Condensed Milk Sandwich Cookies

Coconut condensed milk sandwich cookies have been my go-to treat ever since I discovered how the tropical sweetness pairs perfectly with my afternoon coffee—it’s like a mini vacation in every bite! I first whipped these up during a rainy weekend when I was craving something cozy yet exotic, and now they’re a staple in my kitchen for impressing guests or just treating myself. Honestly, there’s nothing quite like the aroma of toasted coconut filling the house to lift your spirits.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup unsalted butter, softened (leave out for 30 minutes at room temperature)
– 1/2 cup granulated sugar (or coconut sugar for a deeper flavor)
– 1 large egg, at room temperature (cold eggs can cause the dough to separate)
– 1 teaspoon vanilla extract (use pure for the best aroma)
– 1/4 teaspoon salt (fine sea salt blends evenly)
– 1 cup sweetened shredded coconut (toast it lightly for extra crunch)
– 1/2 cup sweetened condensed milk (chill it slightly for easier spreading)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking.
2. In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed for 2–3 minutes until light and fluffy; this incorporates air for a tender cookie.
3. Add the egg and vanilla extract to the butter mixture, and beat for 1 minute until fully combined, scraping down the sides of the bowl with a spatula to ensure even mixing.
4. Gradually mix in the all-purpose flour and salt on low speed just until the dough comes together, being careful not to overmix to avoid tough cookies.
5. Scoop 1 tablespoon of dough per cookie, roll into balls, and place them 2 inches apart on the prepared baking sheets to allow for spreading.
6. Use the bottom of a glass to gently flatten each dough ball to about 1/4-inch thickness for even baking.
7. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn a light golden brown while the centers remain soft.
8. Transfer the baked cookies to a wire rack and let them cool completely for 15–20 minutes; they’ll firm up as they cool.
9. In a small bowl, stir together the sweetened shredded coconut and sweetened condensed milk until well combined to make the filling.
10. Spread about 1 teaspoon of the coconut filling onto the flat side of one cooled cookie and sandwich it with another cookie, pressing gently.
So, these cookies boast a crisp edge with a chewy center, and the coconut filling adds a creamy, tropical sweetness that melts in your mouth. Try serving them slightly chilled for a firmer texture, or crumble them over ice cream for an indulgent dessert twist—they never last long in my house!

Coconut Condensed Milk Tres Leches Cake

Zesty, tropical, and impossibly moist—that’s how I’d describe this Coconut Condensed Milk Tres Leches Cake, a twist on the classic that’s become my go-to for summer potlucks. I first stumbled upon the idea after craving something creamy yet light, and let me tell you, the coconut milk adds a subtle sweetness that feels like a vacation in every bite. Whether you’re a baking newbie or a seasoned pro, this recipe is forgiving and always wins rave reviews.

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar
• ½ cup unsalted butter, softened (or margarine for a dairy-free option)
• 4 large eggs, at room temperature
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 cup coconut milk (use full-fat for richness)
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy whipping cream
• ½ cup shredded coconut, toasted (for garnish; optional but recommended)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly.
2. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain, being careful not to overmix.
7. Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
10. While the cake cools, whisk together the whole milk, coconut milk, and sweetened condensed milk in a medium bowl until fully blended.
11. Use a fork or skewer to poke holes all over the top of the warm cake, spacing them about 1 inch apart.
12. Slowly pour the milk mixture over the cake, aiming for even coverage, and let it absorb for 30 minutes at room temperature.
13. In a chilled bowl, whip the heavy whipping cream with an electric mixer on high speed for 3–4 minutes until stiff peaks form.
14. Spread the whipped cream evenly over the soaked cake.
15. Sprinkle the toasted shredded coconut on top for garnish, if using.
16. Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the texture to set.

Yes, this cake is a dream—each forkful is saturated with creamy coconut and condensed milk, giving it a pudding-like softness that melts on the tongue. For a fun twist, serve it chilled with fresh mango slices or a drizzle of caramel; it’s the kind of dessert that makes any day feel like a celebration.

Coconut Condensed Milk Cupcakes

Just when I thought I’d tried every cupcake variation possible, I stumbled upon this coconut condensed milk version during a rainy afternoon baking session. My kitchen smelled like a tropical paradise, and I knew I had to share this gem with all of you fellow dessert enthusiasts. These cupcakes have become my go-to when I need something impressive but surprisingly simple to whip up.

Ingredients

– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar (can reduce to ¾ cup if you prefer less sweet)
– ½ cup unsalted butter, softened (room temperature blends better)
– ¾ cup canned coconut milk (shake well before opening)
– ½ cup sweetened condensed milk (don’t substitute evaporated milk)
– 2 large eggs (room temperature for better incorporation)
– 1 tsp baking powder (check expiration date for maximum rise)
– ½ tsp salt (balances the sweetness)
– 1 tsp vanilla extract (pure vanilla makes a difference)
– ½ cup sweetened shredded coconut (plus extra for garnish)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt until fully combined.
3. In a separate large bowl, cream ½ cup softened butter and 1 cup sugar together using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Tip: Scrape down the bowl sides periodically to ensure even mixing.
5. Beat in 2 eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
6. Mix in 1 tsp vanilla extract until just combined.
7. Alternately add the dry flour mixture and ¾ cup coconut milk to the butter mixture, beginning and ending with flour, mixing on low speed after each addition.
8. Tip: Don’t overmix – stop as soon as the flour disappears to avoid tough cupcakes.
9. Fold in ½ cup sweetened condensed milk and ½ cup shredded coconut using a spatula until evenly distributed.
10. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
11. Bake at 350°F for 18-22 minutes until a toothpick inserted into the center comes out clean and tops spring back when lightly touched.
12. Tip: Rotate the pan halfway through baking for even browning.
13. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely. Finally, these cupcakes boast an incredibly moist, tender crumb thanks to the condensed milk, with subtle coconut flavor in every bite. For an extra treat, I love toasting additional shredded coconut and sprinkling it over the tops, or serving them alongside a cup of strong coffee to balance the sweetness.

Coconut Condensed Milk Macaroons

As I was cleaning out my pantry last weekend, I rediscovered a half-used bag of coconut flakes and knew exactly what to make—these chewy, sweet macaroons that always remind me of my grandmother’s holiday baking. There’s something so comforting about how simple ingredients transform into such delightful treats, and I love that this recipe comes together in just minutes.

Ingredients

• 3 cups sweetened shredded coconut (pack it lightly when measuring)
• 1 can (14 oz) sweetened condensed milk (don’t substitute evaporated milk)
• 2 large egg whites, at room temperature (this helps them whip better)
• 1 tsp vanilla extract (pure gives the best flavor)
• 1/4 tsp salt (balances the sweetness)
• 4 oz semi-sweet chocolate chips (optional for drizzling)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully incorporated.
3. In a separate clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, which should take about 2-3 minutes.
4. Gently fold the whipped egg whites into the coconut mixture using a spatula, being careful not to deflate the egg whites.
5. Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 18-22 minutes, or until the edges are golden brown and the tops feel set to the touch.
7. Transfer the baking sheet to a wire rack and let the macaroons cool completely on the sheet, about 30 minutes.
8. If using chocolate, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
9. Drizzle the melted chocolate over the cooled macaroons using a spoon or piping bag.
10. Allow the chocolate to set completely before serving, about 15 minutes at room temperature.

Perfectly chewy with crispy edges, these macaroons deliver that wonderful coconut flavor enhanced by the creamy sweetness of condensed milk. I love serving them alongside coffee for afternoon guests or packing them in gift boxes during the holidays—the chocolate drizzle makes them extra special for any occasion.

Coconut Condensed Milk Tart

Finally, after discovering this gem at a neighborhood potluck last fall, I knew I had to recreate this Coconut Condensed Milk Tart at home. My family now requests it for every holiday gathering, and honestly, I don’t mind one bit—it’s become my signature dessert that always disappears first from the dessert table.

Ingredients

– 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
– 6 tablespoons unsalted butter, melted (plus extra for greasing)
– ¼ cup granulated sugar
– 2 (14-ounce) cans sweetened condensed milk
– 4 large egg yolks, at room temperature
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 1 ½ cups sweetened shredded coconut (toasted for extra flavor)
– ¼ teaspoon salt

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch tart pan with removable bottom using butter.
2. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of the prepared tart pan using the bottom of a measuring cup.
4. Bake the crust for 8 minutes until lightly golden and fragrant, then transfer to a wire rack.
5. Whisk together sweetened condensed milk, egg yolks, heavy cream, vanilla extract, and salt in a large bowl until completely smooth.
6. Stir in 1 cup of shredded coconut, reserving ½ cup for topping.
7. Pour the filling into the warm crust and spread evenly with a spatula.
8. Sprinkle the remaining ½ cup shredded coconut evenly over the filling.
9. Bake at 350°F for 25-30 minutes until the edges are set but the center still has a slight jiggle.
10. Cool the tart completely on a wire rack for 2 hours, then refrigerate for at least 4 hours or overnight until fully set.

Keeping this tart chilled overnight allows the flavors to meld beautifully, creating a creamy, custard-like texture that contrasts wonderfully with the crunchy coconut topping. The rich caramel notes from the condensed milk pair perfectly with afternoon coffee, or try serving it with fresh mango slices for a tropical twist that’ll transport you straight to paradise.

Conclusion

Overwhelmed with sweet possibilities? This collection proves coconut condensed milk is your secret weapon for incredible desserts. From no-bake treats to showstopping cakes, there’s something for every occasion. We’d love to hear which recipe becomes your new favorite—drop us a comment below! Don’t forget to pin your top picks to share the coconut love with fellow bakers. Happy baking!