Pavê Prestígio: Brazilian Coconut & Chocolate Layered Dessert

Name: Pavê Prestígio: Brazilian Coconut & Chocolate Layered Dessert
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Brésilienne
Ingredients: 2 ready-made chocolate sponge cakes (about 400 g in total); 200 ml guarana soda (or a lightly sweetened sparkling lemonade); 2 cans sweetened condensed milk (2 × 397 g); 100 g desiccated coconut; 2 tbsp margarine (or soft butter); 200 g dark chocolate, at least 50% cocoa; 200 g pouring cream (full fat); Desiccated coconut and chocolate shavings, to decorate

By Marie Lefebvre · Updated October 16, 2026

A no-bake Brazilian favourite built in generous layers — chocolate sponge soaked in guarana soda, a soft coconut beijinho cream and a glossy chocolate ganache. Straightforward to assemble and impossible to leave alone on the table.

Prep⏱️ 30 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

2 ready-made chocolate sponge cakes (about 400 g in total)
200 ml guarana soda (or a lightly sweetened sparkling lemonade)
2 cans sweetened condensed milk (2 × 397 g)
100 g desiccated coconut
2 tbsp margarine (or soft butter)
200 g dark chocolate, at least 50% cocoa
200 g pouring cream (full fat)
Desiccated coconut and chocolate shavings, to decorate

🛍️ Recommended tools

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

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Directions

1
In a heavy-bottomed pan, combine the condensed milk, margarine and desiccated coconut. Cook over low heat, stirring constantly with a spatula, until the mixture thickens and pulls away from the base of the pan into a soft coconut cream. Tip it into a bowl and let it cool slightly.
2
Finely chop the dark chocolate and melt it in the microwave in 30-second bursts, stirring between each one so it never scorches.
3
Pour the cream over the melted chocolate and stir until you have a smooth, even, beautifully glossy ganache. Leave it to cool for a few minutes at room temperature.
4
In a large rectangular dish, build the dessert in layers: crumbled chocolate sponge lightly soaked with guarana, then a layer of coconut cream, then a layer of ganache. Repeat until everything is used up, finishing with ganache.
5
Smooth the top with a spatula, scatter over the desiccated coconut and chocolate shavings, then chill for at least 4 hours — overnight is even better. Serve cold.

💡 Chef's Tip

Make it the day before: the layers set firmer and the flavours meld. If your ganache looks too runny, chill it for 15 minutes before pouring. Swap the guarana for sweetened coconut milk to push the coconut flavour further.