How to Make a Creamy 5-Minute Coconut Milk Dessert

Looking for a fast and easy sweet treat? This creamy coconut milk dessert takes only five minutes to prepare. It looks like a fancy cake but has a soft pudding texture. The inside is very creamy and the outside is covered in fluffy coconut. The best part is the melted chocolate center that flows out like a lava cake. You do not need an oven or any gelatin for this recipe. Let’s make this delicious dessert!

⏱️ Quick Facts

• Prep Time: 5 Minutes

• Cook Time: 10 Minutes

• Chill Time: 2 Hours

• Method: No-Bake

🛒 Ingredients

For the Milk Pudding Base:

• 1 Liter Milk

• 250g Condensed Milk

• 150g Cornflour (cornstarch)

• 5g Vanilla Sugar (or vanilla extract)

• 30g Butter

For the Decoration:

• Desiccated Coconut (for rolling)

• 100g Milk Chocolate

👩‍🍳 Step-by-Step Instructions

1. Mix the Cold Ingredients: Put the milk, condensed milk, vanilla sugar, and cornflour into a cooking pot. Do not turn on the stove just yet. Whisk everything together very well. Make sure the cornflour is completely mixed in so you do not get any dry lumps.

2. Cook the Pudding: Now place the pot on the stove over medium heat. You must keep stirring this liquid all the time. As it gets hot, the cornflour will make the milk turn into a very thick pudding. When it is nice and thick, stir in the butter until it melts completely.

3. Fill Your Molds: Pour the hot pudding straight into tall, straight drinking glasses. You can also use clean plastic bottles with the tops cut off. Cover the tops of the glasses with plastic wrap. Let them cool down and then put them in the fridge until they are very firm.

4. Slice and Coat: Carefully slide the cold pudding out of your glasses. Use a sharp knife to cut the long pudding log into thick round slices. Roll the outside edges of each slice in a bowl of desiccated coconut until they are fully covered.

5. Add the Chocolate Center: Use a small spoon to gently press a little hole in the top center of each dessert slice. Melt your milk chocolate in the microwave. Pour the warm melted chocolate right into the little hole so it pools perfectly. Add a tiny sprinkle of coconut on top of the chocolate.

💡 Tips for Success

Always mix your cornflour into cold milk first. If you put cornflour directly into hot milk, it will turn into hard lumps right away. Also, make sure the plastic wrap touches the top of the pudding in the glasses so a hard dry skin does not form in the fridge.

🥡 How to Store

Keep your creamy coconut desserts in a closed box in the fridge. Because they are made with fresh milk and butter, they need to stay cold. Serve them straight from the fridge for the best taste. They will stay fresh for up to 3 days.