Creamy Coconut Spoon Dessert
This irresistible Brazilian-inspired coconut cream is silky, sweet, and incredibly easy to make. A spoonable twist on the classic 'beijinho', it comes together in minutes with just a handful of pantry staples. Perfect for parties or a quick weeknight indulgence.
🛒 Ingredients
15 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 cup (100 g) shredded unsweetened coconut + extra for topping
- 1 tablespoon unsalted butter
- ½ cup (100 ml) heavy cream
- 1 pinch of salt
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Directions
- 1
Combine the condensed milk, shredded coconut, butter, heavy cream and salt in a medium saucepan over medium heat.
- 2
Stir constantly with a wooden spoon until the mixture thickens and begins to pull away from the sides of the pan, about 10–12 minutes.
- 3
Remove from heat and keep stirring for 2 more minutes to release steam and prevent a skin from forming.
- 4
Spoon into individual serving cups or glasses while still warm.
- 5
Sprinkle with extra shredded coconut and refrigerate for at least 30 minutes before serving chilled.
💡 Chef's Tip
For a deeper coconut flavour, lightly toast the shredded coconut in a dry pan before adding it. A drop of vanilla extract also works beautifully here.
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