Easy Coconut and Condensed Milk Dessert
Ingredients
| Item | Quantity |
|---|---|
| Full-fat milk | 2 cups |
| Thick cream | 1 tablespoon |
| Crystallized sugar | To taste |
| Milk protein | 1/2 teaspoon |
| Coffee | 1/2 cup |
| Vanilla extract (for coffee) | 1 teaspoon |
| Sugared or unsweetened cocoa nibs | 1 tablespoon |
| Flaked coconut (optional, for garnish) | 1/4 teaspoon |
| Chopped chocolate or cocoa powder | As needed (not listed in ingredients, but used in instructions) |
| Pinch of salt | Optional (added during cream base prep) |
Instructions
Step 1: Make the English Cream Base
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In a medium saucepan, combine:
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Full-fat milk
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Thick cream
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Crystallized sugar (to taste)
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Milk protein
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A pinch of salt
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Whisk thoroughly to remove any lumps.
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Cook over medium heat, stirring constantly, until the mixture thickens.
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Once thickened, remove from heat and stir in vanilla extract.
Step 2: Add the Cocoa Powder / Chopped Chocolate
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While the cream mixture is still warm, sift in chopped chocolate or cocoa powder, stirring continuously to ensure it melts and incorporates evenly.
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Pour the mixture into a glass baking dish and spread evenly.
Step 3: Freeze and Chill
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To prevent a skin from forming:
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Cover the surface directly with plastic wrap (place a towel over the plastic if needed).
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Refrigerate for at least 4 hours or until fully chilled.
Step 4: Serve and Garnish
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Before serving:
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Toast the coconut flakes (optional) and sprinkle over the top.
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Serve chilled, scooping into portions that include both cream and cocoa nibs.
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Pro Tips for the PerfectEasy Coconut and Condensed Milk Dessert
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Use high-quality chocolate or cocoa powder for richer flavor.
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Don’t skip the vanilla extract – it enhances the chocolate and coffee notes.
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Refrigeration time is key – ensure it’s thoroughly chilled for best texture.
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Optional pairing: Serve with a small cup of the coffee (1/2 cup brewed with 1 tsp vanilla extract) used in the recipe.
