Strawberry Coconut Chocolate Ganache Tray Dessert
A luscious no-bake layered dessert combining fresh strawberries, a warm homemade coconut cream, and a rich dark chocolate ganache. It comes together in 30 minutes and only gets better overnight in the fridge. Optionally spiked with brandy for an extra indulgent celebration touch.
🛒 Ingredients
8 servings
- 500 g (about 4 cups) fresh strawberries
- 2 cans sweetened condensed milk (14 oz / 395 g each)
- ½ cup (100 ml) whole milk
- ¾ cup (200 ml) heavy cream
- 1 tablespoon brandy (optional)
- 12.7 oz (360 g) dark chocolate, finely chopped
- 3.5 oz (100 g) shredded coconut flakes
- 1 oz (30 g) white chocolate, for garnish
- Chocolate sprinkles, for garnish (optional)
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Directions
- 1
Wash and hull the strawberries, then cut into quarters. Leaving them whole prevents excess liquid from releasing.
- 2
Set aside a handful of the prettiest whole strawberries for decoration.
- 3
Arrange the quartered strawberries in an even layer on the bottom of a medium baking dish.
- 4
In a saucepan over medium heat, combine the condensed milk, coconut flakes, and whole milk, stirring constantly until the mixture just comes to a boil.
- 5
Remove from heat, let cool for 5 minutes, then pour evenly over the strawberries.
- 6
Melt the dark chocolate in a double boiler or microwave (50% power, in 1-minute intervals, stirring between each).
- 7
Stir the brandy (if using) and heavy cream into the melted chocolate until you get a smooth, glossy ganache.
- 8
Pour the ganache over the coconut cream layer and spread evenly.
- 9
Top with chocolate sprinkles, reserved strawberries, and white chocolate shavings.
- 10
Cover and refrigerate for at least 2 hours before serving.
💡 Chef's Tip
Make this dessert the night before — the layers set beautifully and the flavors meld overnight. Swap the brandy for vanilla extract for an alcohol-free version. Add a layer of crushed digestive biscuits between the strawberries and coconut cream for extra crunch.
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