Are you a fan of sweet and indulgent desserts that just happen to be dairy-free? Look no further! Coconut milk is a game-changer for those with dietary restrictions or preferences, and we’re excited to share 20 delicious and creative ways to use it in your baking. From classic panna cotta to decadent chocolate mousse, and from creamy ice cream to moist bread pudding, these recipes are sure to satisfy any sweet tooth.
In this article, we’ll take you on a culinary journey around the world, showcasing the diversity of coconut milk-based desserts. You’ll discover new flavors and textures, and learn how to make everything from simple puddings to elaborate cakes. Whether you’re a vegan, gluten-free, or just looking for a tasty twist on traditional desserts, these recipes are sure to impress.
Stay tuned for the full list of 20 creamy coconut milk dessert recipes that will make your taste buds do the happy dance!
Coconut Milk Panna Cotta with Mango Coulis
This creamy dessert combines the richness of coconut milk with the sweetness of mango, perfect for a warm weather treat.
Ingredients:
– 1 cup coconut milk
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup plain Greek yogurt
– 1 cup mango coulis (see below for recipe)
Instructions:
1. In a medium saucepan, combine coconut milk, heavy cream, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and let cool slightly. Stir in Greek yogurt until smooth.
3. Pour into individual serving cups or a large baking dish. Refrigerate for at least 4 hours or overnight until set.
4. Serve chilled with mango coulis spooned over top.
Mango Coulis Recipe:
– 2 ripe mangos, diced
– 1/4 cup granulated sugar
– 2 tbsp lemon juice
Combine all ingredients in a blender and blend until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: None, as this recipe requires refrigeration to set.
Vegan Coconut Milk Chocolate Mousse
Vegan Coconut Milk Chocolate Mousse Recipe
Elevate your dessert game with this rich and creamy vegan chocolate mousse made with coconut milk, perfect for a special treat or dinner party centerpiece.
Ingredients:
– 1 can full-fat coconut milk (14 oz)
– 1/2 cup unsweetened cocoa powder
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup dark chocolate chips (at least 70% cocoa solids)
– Optional: whipped cream or chopped nuts for garnish
Instructions:
1. Open the can of coconut milk and scoop out the solid coconut cream into a mixing bowl, leaving the liquid behind.
2. In a separate bowl, whisk together the cocoa powder, maple syrup, vanilla extract, and salt until well combined.
3. Melt the chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
4. Fold the melted chocolate into the coconut cream mixture until fully incorporated.
5. Refrigerate for at least 2 hours or overnight to allow the flavors to meld and the mousse to set.
Cooking Time: 2 hours or overnight
Thai Coconut Milk Sticky Rice with Mango
This classic Thai dessert combines the creaminess of coconut milk with the sweetness of ripe mango, all wrapped up in a sticky rice package. Perfect for hot summer days or as a sweet treat any time of the year.
Ingredients:
– 1 cup glutinous (sticky) rice
– 2 cups water
– 1/2 cup coconut milk
– 1 tablespoon sugar
– 1 ripe mango, diced
– Fresh mint leaves for garnish
Instructions:
1. Rinse the sticky rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain the rice and cook according to package instructions using a 1:1 ratio of water to rice.
3. In a separate pan, combine coconut milk, sugar, and a pinch of salt. Bring to a simmer over medium heat until the mixture thickens slightly.
4. Serve the cooked sticky rice with a scoop of coconut cream on top and a sprinkle of diced mango.
5. Garnish with fresh mint leaves for a pop of color and freshness.
Cooking Time: 20-25 minutes (including soaking time)
Coconut Milk Ice Cream with Toasted Coconut Flakes
Transform your taste buds with this creamy coconut milk ice cream infused with the sweet and nutty flavor of toasted coconut flakes. This unique dessert is perfect for warm weather or anytime you crave a tropical treat.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1/4 teaspoon vanilla extract
– 1/4 cup toasted coconut flakes
Instructions:
1. In a medium saucepan, combine coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Once chilled, pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add toasted coconut flakes and heavy cream.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours to set.
Cooking Time: 10-15 minutes (including chilling time)
Coconut Milk Flan with Caramel Sauce
This rich and creamy flan is infused with the sweetness of coconut milk, paired perfectly with a drizzle of caramel sauce.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
– Pinch of salt
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together cream, milk, sugar, and coconut.
3. In a separate bowl, whisk together egg yolks and vanilla extract.
4. Gradually add the egg yolk mixture to the cream mixture, whisking until smooth.
5. Pour into 6 (1/2 cup) ramekins or small baking dishes.
6. Place ramekins in a large baking dish and add hot water to come halfway up the sides.
7. Bake for 25-30 minutes or until edges are set and centers are slightly jiggly.
8. Remove from oven and let cool to room temperature.
9. Drizzle with caramel sauce before serving.
Cooking Time: 25-30 minutes
Coconut Milk Chia Pudding with Fresh Berries
A refreshing and healthy dessert perfect for warm weather, this Coconut Milk Chia Pudding with Fresh Berries is a simple and delicious treat to satisfy your sweet tooth. The combination of creamy coconut milk, nutty chia seeds, and juicy berries creates a delightful texture and flavor.
Ingredients:
– 1/2 cup chia seeds
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons honey or maple syrup
– 1/4 teaspoon vanilla extract
– Pinch of salt
– Fresh berries (such as strawberries, blueberries, raspberries)
Instructions:
1. In a small bowl, mix together chia seeds, honey or maple syrup, vanilla extract, and salt.
2. Add the coconut milk and stir until well combined.
3. Refrigerate for at least 2 hours or overnight to allow the mixture to thicken.
4. Top with fresh berries and serve chilled.
Cooking Time: None needed! Let it sit in the fridge until ready to serve.
Coconut Milk Rice Pudding with Cardamom
A creamy and aromatic dessert that combines the warmth of cardamom with the richness of coconut milk, perfect for a cozy evening treat.
Ingredients:
– 1 cup cooked white rice (cooled)
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/2 teaspoon unsalted butter, melted
– Fresh chambord or pistachios for garnish (optional)
Instructions:
1. In a medium saucepan, combine cooled rice, coconut milk, sugar, cardamom, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer, covered, for 18-20 minutes or until the pudding has thickened slightly.
4. Remove from heat and stir in melted butter until well combined.
5. Pour into individual serving cups or a large serving dish. Chill before serving.
Cooking Time: 20 minutes
Coconut Milk Tres Leches Cake
Coconut Milk Tres Leches Cake Recipe
A moist vanilla cake soaked in a mixture of coconut milk, evaporated milk, and condensed milk, making it a tropical twist on the classic tres leches cake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 1/2 cup whole milk
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, whole milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients; whisk until smooth.
5. Pour batter into prepared baking dish.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cake to cool completely before pouring Coconut Milk Tres Leches mixture (see below).
8. Refrigerate for at least 2 hours or overnight.
Coconut Milk Tres Leches Mixture:
– 1 cup coconut milk
– 1/2 cup evaporated milk
– 1/4 cup sweetened condensed milk
Combine all ingredients and pour over cooled cake. Refrigerate for an additional hour before serving.
Coconut Milk Banana Bread with Walnuts
This recipe combines the natural sweetness of bananas with the creamy richness of coconut milk, all wrapped up in a loaf of warm, comforting bread. The addition of walnuts adds a delightful crunch and flavor contrast.
Ingredients:
– 3 large ripe bananas, mashed
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/4 cup chopped walnuts
– 2 large eggs, beaten
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together coconut milk, sugar, flour, baking powder, and salt.
3. Add mashed bananas, eggs, and vanilla extract; stir until smooth.
4. Fold in chopped walnuts.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool on wire rack for 10 minutes before transferring to a plate.
Cooking Time: 55-60 minutes
Coconut Milk Custard Pie with a Graham Cracker Crust
Rich and creamy coconut milk custard nestled in a crunchy graham cracker crust – this decadent pie is sure to satisfy your sweet tooth.
Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the Custard:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl. Press mixture into a 9-inch pie dish.
3. In a separate bowl, whisk together coconut milk, heavy cream, sugar, egg yolks, and vanilla extract.
4. Pour custard mixture into prepared crust and bake for 40-45 minutes or until edges are set and center is slightly jiggly.
5. Let cool before serving.
Cooking Time: 40-45 minutes
Coconut Milk Mochi with Red Bean Filling
Experience the delightful combination of chewy mochi and sweet red bean filling, elevated by the creamy richness of coconut milk.
Ingredients:
– 1 cup glutinous rice flour
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup coconut milk
– 1/4 teaspoon salt
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 cup cooked red beans
– 1 tablespoon granulated sugar
– 1 tablespoon water
Instructions:
1. In a medium bowl, combine glutinous rice flour and all-purpose flour.
2. Gradually add in coconut milk and mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into small balls (about 1 inch in diameter).
5. Flatten each ball slightly to create a pocket.
6. Place a tablespoon of red bean filling in the center.
7. Fold and shape the mochi into desired form, making sure the filling is fully enclosed.
8. Fry the mochi in hot oil until golden brown.
9. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Coconut Milk Sago Pudding with Lychee
This creamy pudding is a perfect blend of textures and flavors, featuring the smoothness of coconut milk, the chewiness of sago, and the sweetness of lychees. It’s an easy-to-make dessert that’s perfect for any occasion.
Ingredients:
– 1 cup sago
– 2 cups coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 cup lychee fruit, peeled and chopped
– 1/4 cup unsalted butter, melted
Instructions:
1. Rinse the sago thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain the sago and cook it in a medium saucepan with 3 cups of water until it’s tender.
3. In a separate saucepan, combine coconut milk, sugar, salt, and vanilla extract. Heat over low heat, stirring occasionally, until the sugar dissolves.
4. Add the cooked sago to the coconut milk mixture and stir well.
5. Fold in the chopped lychees and melted butter.
6. Pour the pudding into individual serving cups or a large serving dish. Refrigerate for at least 2 hours before serving.
Cooking Time: 30 minutes
Coconut Milk Avocado Mousse
Elevate your dessert game with this unique and delicious mousse made with creamy coconut milk, ripe avocados, and a touch of sweetness. This light and airy treat is perfect for warm weather or as a healthier alternative to traditional desserts.
Ingredients:
– 3 ripe avocados
– 1 can (14 oz) full-fat coconut milk, chilled
– 2 tablespoons honey or maple syrup
– 1/4 teaspoon salt
– Fresh lime juice, optional
Instructions:
1. Peel and pit the avocados and place them in a blender or food processor.
2. Open the chilled coconut milk and scoop out the thick cream that has risen to the top. Reserve the remaining liquid for another use.
3. Add the coconut cream, honey or maple syrup, and salt to the blender with the avocados.
4. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
5. Taste and adjust sweetness or seasoning as desired.
6. Cover and refrigerate for at least 2 hours to allow flavors to meld together.
Cooking Time: None
Coconut Milk Gulab Jamun
Experience the sweet and creamy delight of Gulab Jamun reimagined with the richness of coconut milk.
Ingredients:
– 250g milk powder
– 1/2 cup grated coconut
– 1 cup coconut milk
– 1/4 teaspoon baking soda
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee or oil
– Sugar syrup (Gulab Jamun flavor) for soaking
Instructions:
1. In a bowl, mix together milk powder, grated coconut, and baking soda.
2. Add coconut milk and mix until a smooth dough forms.
3. Divide the dough into small balls.
4. Heat ghee or oil in a deep frying pan over medium heat.
5. Fry the dough balls until they float to the surface and are lightly golden.
6. Remove from oil and soak in warm sugar syrup (Gulab Jamun flavor) for at least 30 minutes.
7. Serve warm or chilled.
Cooking Time: 20-25 minutes (including frying time)
Coconut Milk Kulfi with Pistachios
This creamy kulfi recipe combines the richness of coconut milk with the crunch of pistachios, perfect for a hot summer day. With just a few ingredients and simple steps, you can create this unique and delicious dessert.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cardamom
– 1/4 cup chopped pistachios
– 1 tablespoon unsalted butter, melted
Instructions:
1. In a medium saucepan, combine coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and stir in cardamom and melted butter. Let cool to room temperature.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add chopped pistachios.
6. Transfer the kulfi to an airtight container and freeze for at least 2 hours.
Cooking Time: 4-5 hours (including chilling time)
Coconut Milk Bread Pudding with Rum Sauce
Warm up with a rich and creamy coconut milk bread pudding, topped with a velvety rum sauce. This indulgent dessert is perfect for cozy nights in or special occasions.
Ingredients:
For the bread pudding:
– 2 cups stale bread, cut into 1-inch cubes
– 1 cup granulated sugar
– 1/2 cup unsweetened coconut milk
– 1/4 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
For the rum sauce:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 2 tablespoons dark rum
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Butter a 9×13-inch baking dish.
2. In a large bowl, combine bread, sugar, coconut milk, heavy cream, eggs, and vanilla extract. Mix until well combined.
3. Pour mixture into prepared baking dish and bake for 35-40 minutes or until golden brown.
4. Meanwhile, prepare rum sauce by combining cream, butter, dark rum, and sugar in a small saucepan. Heat over low heat, whisking constantly, until smooth and warm.
5. Serve bread pudding warm with rum sauce drizzled on top.
Cooking Time: 35-40 minutes
Coconut Milk Coconut Macaroons
These chewy macaroons are infused with the rich flavor of coconut milk and shredded coconut, perfect for a sweet treat or dessert.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 3 large egg whites
– 1/2 cup coconut milk
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, unsweetened shredded coconut, and granulated sugar.
3. In a large bowl, whip egg whites until stiff peaks form.
4. Add coconut milk, vanilla extract, and salt to the whipped egg whites. Whisk until smooth.
5. Fold the dry ingredients into the wet ingredients until well combined.
6. Spoon tablespoon-sized mounds onto the prepared baking sheet.
7. Bake for 18-20 minutes or until lightly golden brown.
Cooking Time: 18-20 minutes
Coconut Milk Lemon Bars with a Shortbread Crust
Brighten up your dessert repertoire with these creamy, citrusy bars featuring a buttery shortbread crust and a coconut milk-infused lemon filling.
Ingredients:
For the shortbread crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
For the filling:
– 1 (14 oz) can full-fat coconut milk
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1 tsp grated lemon zest
– 2 tbsp freshly squeezed lemon juice
– 1/4 tsp salt
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the shortbread crust by whisking together flour, confectioners’ sugar, and butter until a dough forms. Press into prepared baking dish.
3. In a separate bowl, whisk together coconut milk, sugar, egg yolks, lemon zest, lemon juice, and salt.
4. Pour filling over shortbread crust and smooth top.
5. Bake for 35-40 minutes or until filling is set and edges are lightly golden.
6. Let cool completely before cutting into bars.
Cooking Time: 35-40 minutes
Coconut Milk Matcha Popsicles
Refresh your summer with a unique and creamy treat – Coconut Milk Matcha Popsicles! These popsicles combine the invigorating taste of matcha green tea with the richness of coconut milk, making for a delightful snack.
Ingredients:
– 1 cup coconut milk
– 2 tablespoons matcha powder
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Popsicle sticks and molds
Instructions:
1. In a blender or food processor, combine coconut milk, matcha powder, honey, and vanilla extract. Blend until smooth.
2. Pour the mixture into popsicle molds, leaving about 1/4 inch of space at the top.
3. Insert popsicle sticks and freeze for at least 4 hours or overnight.
4. To unmold, run the popsicles under warm water or gently bend the mold to release.
Cooking Time: 4 hours or overnight
Enjoy your delicious Coconut Milk Matcha Popsicles!
Coconut Milk Sweet Potato Pie with Cinnamon
Satisfy your sweet tooth with this creamy and aromatic pie, featuring roasted sweet potatoes, coconut milk, and a hint of cinnamon.
Ingredients:
– 2 large sweet potatoes
– 1 can (14 oz) full-fat coconut milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Roast the sweet potatoes in their skins for about 45 minutes, or until tender.
3. Scoop out the flesh and mash with a fork.
4. In a separate bowl, whisk together coconut milk, sugar, cinnamon, and salt.
5. Add melted butter, beaten egg, and mashed sweet potatoes to the coconut mixture; stir until combined.
6. Roll out pie crust and fill with the sweet potato mixture.
7. Bake for 40-45 minutes, or until filling is set and crust golden brown.
Cooking Time: 1 hour 15 minutes
Summary
Get ready to indulge in a world of creamy and delicious desserts, all made possible by the versatility of coconut milk! From classic panna cotta to decadent chocolate mousse, these 20 recipes showcase the best of what coconut milk has to offer. Discover unique flavor combinations like mango sticky rice and toasted coconut ice cream, or opt for comforting classics like flan and banana bread. Whether you’re a vegan or just looking for a dairy-free alternative, there’s something for everyone in this collection of creamy coconut milk desserts.