No-Bake Coconut Vanilla Layered Dessert
A luscious no-bake dessert where silky coconut-vanilla custard meets soft ladyfinger biscuits and a cloud-like whipped topping. Perfect for summer entertaining or whenever you crave a creamy, tropical indulgence that comes together in no time.
🛒 Ingredients
25 servings
- 300 g ladyfinger biscuits (savoiardi)
- 1 can sweetened condensed milk (397 g)
- 500 ml whole milk
- 2 tablespoons cornstarch
- 200 g shredded coconut
- 2 egg yolks
- 200 ml heavy cream
- 2 egg whites
- 100 g caster sugar
- 1 teaspoon vanilla extract
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Directions
- 1
In a saucepan, whisk together the condensed milk, whole milk, egg yolks, and cornstarch dissolved in a splash of cold milk. Cook over medium heat, stirring constantly, until the custard thickens to a pourable consistency.
- 2
Stir in the vanilla extract and shredded coconut, cook for a further 5 minutes, then remove from heat and set aside to cool slightly.
- 3
In a chilled bowl, whip the egg whites to stiff peaks. Gently fold in the heavy cream and sugar, keeping the mixture light and airy.
- 4
In a rectangular dish, alternate layers of coconut custard and ladyfinger biscuits until the dish is full.
- 5
Finish with a generous layer of the whipped topping and garnish with lightly toasted shredded coconut.
- 6
Refrigerate for at least 4 hours before serving cold. Overnight chilling gives the best texture.
💡 Chef's Tip
Replace whole milk with coconut milk for a deeper tropical flavour. Toast the shredded coconut in a dry pan for 2 minutes to unlock a nutty, caramel-like aroma in the garnish.
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