Brazilian Christmas Panettone Pavé with Coconut Chocolate Cream

Name: Brazilian Christmas Panettone Pavé with Coconut Chocolate Cream
Prep time: 30 min
Total time: 30 min
Yield: 25 servings
Cuisine: Française
Ingredients: 1 chocolate chip or candied fruit panettone (approx. 500 g / 1 lb); 1 cup whole milk (for soaking); 1 tablespoon unsweetened cocoa powder; 3 cups whole milk (for the cream); 1 can sweetened condensed milk (14 oz / 395 g); 1 tablespoon unsalted butter; ½ cup cornstarch; 1 cup light whipping cream; 1 cup coconut milk; Chocolate shavings, sprinkles, or mini chocolate rings to garnish

By Marie Lefebvre · Updated October 5, 2026

A stunning no-bake dessert that transforms panettone into an indulgent layered treat perfect for the holidays. Soft chocolate-soaked panettone pieces alternate with a silky coconut cream made from condensed milk and coconut milk, creating a festive showstopper that requires zero oven time. It serves a crowd, comes together in 30 minutes, and tastes even better the next day.

Prep⏱️ 30 min

Servings👥 25 servings

Difficulty📊 Easy

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🛒 Ingredients

25 servings

1 chocolate chip or candied fruit panettone (approx. 500 g / 1 lb)
1 cup whole milk (for soaking)
1 tablespoon unsweetened cocoa powder
3 cups whole milk (for the cream)
1 can sweetened condensed milk (14 oz / 395 g)
1 tablespoon unsalted butter
½ cup cornstarch
1 cup light whipping cream
1 cup coconut milk
Chocolate shavings, sprinkles, or mini chocolate rings to garnish

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Cut the panettone into small bite-sized chunks (about 1 inch / 3 cm) and set aside.
2
Stir the cocoa powder into 1 cup of milk until fully dissolved. This is your chocolate soaking liquid — set aside.
3
Add 3 cups of milk, condensed milk, butter, cornstarch, whipping cream, and coconut milk to a blender and blend on high for 1–2 minutes until completely smooth.
4
Pour the blended mixture into a medium saucepan over medium heat, stirring constantly with a silicone spatula until the cream thickens and coats the back of the spoon, about 8–10 minutes. Remove from heat.
5
Dip the panettone chunks in the chocolate milk and arrange them in an even layer at the bottom of a rectangular dish. Spread a generous layer of warm cream on top.
6
Continue layering — soaked panettone, then cream — until all ingredients are used, always finishing with a cream layer on top.
7
Refrigerate for at least 3 hours or overnight. Before serving, decorate with chocolate shavings, sprinkles, or your favourite garnish.

💡 Chef's Tip

For extra depth of flavour, add a splash of rum or orange liqueur to the soaking milk. This dessert keeps well covered in the fridge for up to 3 days — the layers firm up beautifully overnight.