Vegan Coconut Cream Dessert
🌱 Vegan Coconut Cream Dessert 🥥
This Vegan Coconut Cream Dessert is a thick, pale coconut cream set in a glass dish and covered with a blanket of shredded coconut. No eggs. No dairy. It spoons out in clean slabs once it chills. The top stays white and fluffy.
I love how little this takes. Coconut milk, a little sugar, cornstarch, and vanilla. Don’t skip the chill or it won’t hold on the spoon. The coconut on top goes on after it sets so it stays loose. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Dessert 💚
- 🌱 Completely vegan
- 🥥 Real coconut milk
- 🥄 Thick spoonable cream
- ❄️ No-bake
- 🧊 Make-ahead
- 🍽️ Pan dessert for a crowd
The Secret to Cream That Sets
Whisk the cornstarch into cold coconut milk before it hits the heat. Simmer until it coats a spoon and you see a slow bubble. Pour it while it’s hot, then chill uncovered until the top skins over. Add the shredded coconut right before serving so it doesn’t sink.
Frequently Asked Questions ❓
Can I toast the coconut? 🥥
Yes. Toast half of it for color. Leave the rest white so it still looks like the photo.
Why is mine thin? 🥄
It didn’t simmer long enough, or the can was light coconut milk. Full-fat is required. It also thickens in the fridge.
How long does it keep? 🧊
Covered in the fridge 4 days. Add fresh coconut if the top looks tired.
🌱 Vegan Coconut Cream Dessert
Ingredients 🛒
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup sugar
- ¼ cup cornstarch
- ½ cup plant milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ cups shredded coconut, for the top
Instructions 👩🍳
- Whisk coconut milk, sugar, cornstarch, plant milk, and salt in a saucepan until smooth.
- Cook over medium, stirring, until thick and bubbling, 6–8 minutes.
- Off the heat, stir in vanilla. Pour into a glass dish.
- Cool, then chill at least 3 hours, until set.
- Cover with shredded coconut. Spoon and serve cold.
Nutrition
| Nutrient | Per square (1/8) |
|---|---|
| Calories | 250 |
| Protein | 2g |
| Net carbohydrates | 18g |
| Total carbohydrates | 20g |
| Fiber | 2g |
| Total fat | 19g |
| Sodium | 35mg |
Estimates based on set coconut cream topped with shredded coconut. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- A pinch of lemon zest keeps it from tasting flat.
- Press plastic wrap on the surface if you don’t want a skin.
- This is excellent with mango or pineapple on the side.
- Don’t use light coconut milk. It won’t set the same way.
This Vegan Coconut Cream Dessert is thick, cold, and covered in coconut. A pan you spoon, not a cake you slice. 🥥🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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