Delicious Coconut Dessert

Description:

Table of Contents

This Delicious Coconut Dessert is a rich, creamy, and indulgent treat made with coconut milk, shredded coconut, and a hint of sweetness. Perfect for coconut lovers, it’s easy to make and a great way to satisfy your sweet tooth with natural ingredients. This dessert can be served chilled, making it a refreshing choice for warm days or any time you want a tropical-inspired treat. It’s suitable for various occasions, from family gatherings to festive dinners.

Ingredients:

1 can (13.5 oz) coconut milk (full-fat)
1 cup shredded unsweetened coconut
1/2 cup sugar (or a sugar substitute, to taste)
1 tsp vanilla extract
1/4 tsp salt
1/4 cup cornstarch (or agar-agar for a vegan option)
1/4 cup water (for dissolving cornstarch)
1/4 cup coconut cream (optional, for extra richness)
Fresh fruit for garnish (mango or berries, optional)
Toasted coconut flakes for garnish (optional)

Instructions:

Prepare the cornstarch mixture: In a small bowl, dissolve the cornstarch in 1/4 cup of water and set aside.
Cook the coconut mixture: In a medium saucepan, combine the coconut milk, shredded coconut, sugar, vanilla extract, and salt. Heat over medium heat, stirring constantly, until the mixture begins to simmer.
Thicken the mixture: Gradually add the cornstarch mixture to the simmering coconut mixture, stirring constantly. Keep cooking for about 3-5 minutes, or until the mixture thickens and becomes creamy.
Add coconut cream: If using coconut cream, add it to the mixture and stir until smooth.
Chill: Pour the mixture into serving cups or a shallow dish. Let it cool slightly at room temperature before transferring it to the refrigerator. Chill for at least 2-3 hours or until set.
Serve: Before serving, top with fresh fruit, toasted coconut flakes, or additional shredded coconut for added flavor and texture.

Notes:

For a dairy-free version, ensure that your sugar and other ingredients are free from animal products.
You can substitute coconut cream with regular heavy cream for a non-dairy option, but it won’t have the same tropical flavor.
To make this recipe vegan, use agar-agar instead of cornstarch, and ensure your sweeteners are plant-based.

Tips:

For a firmer texture: Increase the amount of cornstarch or use agar-agar to help the dessert set more firmly.
For extra flavor: Add a splash of lime or lemon juice for a citrusy twist.
Make ahead: This dessert can be made a day or two in advance. Just make sure to store it in an airtight container in the fridge.

Servings: 4-6

Nutritional Information (per serving, estimated):

Calories: 250-300 kcal
Carbohydrates: 30-35g
Protein: 2-4g
Fat: 18-22g
Sodium: 90-120mg
Fiber: 3-5g
Sugar: 18-20g

Benefits:

Rich in healthy fats: The coconut milk and cream provide a good source of medium-chain triglycerides (MCTs), which are believed to support metabolism and brain function.
Good source of fiber: Shredded coconut adds a nice fiber boost to help with digestion.
Dairy-free and gluten-free: This dessert can be enjoyed by those with dietary restrictions, making it a versatile option for many guests.

Q/A for Recipe:

Q: Can I use a different milk instead of coconut milk?
- A: Yes, you can substitute coconut milk with almond milk or oat milk, but it will alter the flavor and texture slightly. Coconut milk gives the best creamy consistency for this dessert.
Q: Can I make this dessert without sugar?
- A: Yes, you can use a sugar substitute like stevia, monk fruit sweetener, or honey if you prefer a healthier alternative. Adjust the sweetness to your liking.
Q: Is this dessert suitable for vegans?
- A: Yes, as long as you use a plant-based sweetener and substitute agar-agar for cornstarch, this dessert is completely vegan-friendly.
Q: How long can I store leftovers?
- A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dessert for up to a month, though the texture may change slightly after thawing.