Creamy Coconut Milk Dessert
Creamy Coconut Milk Dessert
Silky, spoonable coconut custard under a blanket of shredded coconut — chilled, set and so simple
This creamy coconut milk dessert is silky, cool and spoonable — a gently set coconut custard in a big glass dish, blanketed with shredded coconut, ready to scoop for a crowd.
Estimated per serving: 220 calories, 3g protein and 5g net carbs. About 15 minutes hands-on, then chill until set.
Why you'll love this coconut milk dessert
- Silky and spoonable, with a clean coconut flavour
- The shredded coconut blanket from the photo
- No baking — one pan, one dish, done
- Sweetened sugar-free and just 5g net carbs per serving
- Big sharing dish that looks beautiful on the table
- Make it a day ahead — it only gets better
Health notes
- Full-fat coconut milk: The richness is the recipe — light versions won't set as silkily.
- Unsweetened shredded coconut: All the coconut flavour without the sugar coating.
- Sugar-free sweetener: Powdered blends dissolve smoothly in warm coconut milk.
- Gelatine: Sets it to that perfect spoonable wobble without eggs or baking.
- Estimated macros: No nutrition card came with this one, so values are estimated and kept consistent throughout.
Key element — warm it, never boil it
Heat the coconut milk only until steaming. Boiling can split coconut milk and turn gelatine grainy. Warm, dissolve, pour, chill — that's how you get the smooth, glossy set in the photo.
Ingredients
Dessert
- 2 cans (13.5 oz / 400ml each) full-fat coconut milk
- 1 cup heavy cream (or coconut cream)
- ½ cup powdered sugar-free sweetener, to taste
- 2½ tsp powdered gelatine
- 3 Tbsp cold water (for the gelatine)
- 2 tsp vanilla extract
- Pinch of salt
Topping
- 1 cup unsweetened shredded coconut, plus ¼ cup folded through (optional)
Swaps
- Classic sugar version: Swap the sweetener for ½ cup sugar; macros will rise.
- Lighter: Use one can of coconut milk and one cup of milk; set will be softer, so serve in glasses.
- Toasted top: Toast the shredded coconut in a dry pan until golden before scattering.
- Dairy-free: Use coconut cream instead of heavy cream.
Instructions
| 1 | Bloom the gelatine. Sprinkle the gelatine over the cold water in a small bowl. Leave 5 minutes to swell. |
| 2 | Warm the coconut milk. Pour the coconut milk and cream into a saucepan over medium heat. Stir in the sweetener and salt and heat until steaming and dissolved — do not let it boil. |
| 3 | Dissolve the gelatine. Take the pan off the heat. Stir in the bloomed gelatine until completely dissolved, then stir in the vanilla (and the optional ¼ cup shredded coconut, if using). |
| 4 | Pour into the dish. Pour into a glass serving dish (about 9×9-inch or similar), like the photo. Cool to room temperature for 20 minutes. |
| 5 | Chill until set. Chill at least 4 hours, or overnight, until firm but still silky with a gentle wobble. |
| 6 | Blanket and serve. Scatter the shredded coconut thickly over the top, like the photo. Serve cold, scooped straight from the dish. |
Pro tips
- Warm, not boiling — split coconut milk never fully recovers.
- Shake the cans well so the thick cream on top blends in.
- Pour through a sieve for the silkiest possible set.
- Scatter the coconut just before serving so it stays fluffy, not soggy.
- Individual glasses set faster (about 2 hours) if you're short on time.
Nutrition
| Nutrient | Per serving (est.) |
|---|---|
| Calories | 220 |
| Protein | 3g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 21g |
| Sodium | 45mg |
Estimated per serving (8 servings), based on full-fat coconut milk, cream and unsweetened shredded coconut. Exact macros vary with brands.
Variations
Mango
Fold diced ripe mango through before chilling — check sugars if that matters to you.
Lime
Add lime zest and 1 Tbsp lime juice off the heat for a brighter set.
Chocolate coconut
Whisk 2 Tbsp cocoa into the warm coconut milk.
Pineapple
Top with crushed pineapple (drained) along with the coconut.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Covered; keep the coconut topping fresh by adding it when serving |
| Freezer | Not recommended | Gelatine desserts go watery after thawing |
| Make ahead | 1–2 days | The set and flavour actually improve overnight |
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