Chilled Coconut Cream with Chocolate Sauce
A silky coconut cream topped with a rich no-cook chocolate sauce — just a few minutes on the stove and a good rest in the fridge. Perfect for warm days when you crave something cool, creamy, and indulgent without turning on the oven.
🛒 Ingredients
12 servings
- 1 can (397 g) sweetened condensed milk
- 800 ml whole milk
- 200 g desiccated coconut
- 1½ tablespoons cornstarch
- 1 pinch of salt
- 200 ml heavy cream
- 12 tablespoons sweetened cocoa powder
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Directions
- 1
In a saucepan, combine the condensed milk, whole milk, desiccated coconut, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, creamy consistency.
- 2
Pour the coconut cream into a large serving dish or individual glasses and allow to cool slightly at room temperature.
- 3
In a bowl, whisk together the heavy cream and cocoa powder until smooth and well combined — no heat required.
- 4
Gently pour the chocolate sauce over the coconut cream layer, spreading evenly.
- 5
Cover and refrigerate for at least 2 hours, then serve well chilled.
💡 Chef's Tip
Finish with toasted coconut flakes or dark chocolate shavings for an extra layer of texture and flavour.
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