Coconut Cloud: The Creamy Dessert That Melts in Your Mouth
Coconut cloud is that dreamy, airy dessert that vanishes from the plate in seconds. A few minutes at the stove, a chill in the fridge, and you have a Brazilian treat that is as easy as it is irresistible. Perfect for ending any meal on a sweet, tropical note.
🛒 Ingredients
6 servings
- 1 can sweetened condensed milk (400 g)
- 1 cup table cream (200 ml)
- 4 tablespoons cornstarch
- 1 package shredded coconut (100 g)
- 200 ml very cold heavy whipping cream
- 1 teaspoon vanilla extract (optional)
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Directions
- 1
Off the heat, combine the sweetened condensed milk, table cream, cornstarch, and vanilla (if using) in a saucepan. Stir well until the cornstarch is completely dissolved and lump-free.
- 2
Place the pan over low heat and cook, stirring constantly, until the mixture thickens and starts to bubble. Keep the spatula moving, the bottom scorches quickly.
- 3
Line the bottom of a medium rectangular dish with a generous layer of shredded coconut until fully covered.
- 4
Pour the still-warm cream over the coconut and spread it gently with a spatula, taking care not to mix it into the coconut layer.
- 5
Refrigerate the dish for 30 minutes so the cream can set.
- 6
Meanwhile, whip the well-chilled cream to stiff peaks: it should not fall when you lift the whisk.
- 7
Remove the dish from the fridge and spread the whipped cream over the cooled base, covering the whole surface.
- 8
Chill for another 15 minutes, until the whipped topping is firm.
- 9
Slice the coconut cloud into portions and serve right away. For a pretty finish, loosen the base and roll it up carefully with a spatula, like a Swiss roll.
💡 Chef's Tip
Use unsweetened shredded coconut, it balances the sweetness of the condensed milk. Take the cream out of the fridge at the last moment, very cold cream whips faster and holds better. Store the coconut cloud up to 2 days in the fridge in an airtight container.
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