Dreamy Coconut Chocolate Surprise

Name: Dreamy Coconut Chocolate Surprise
Prep time: 50 min
Total time: 50 min
Yield: 16 servings
Cuisine: Française
Ingredients: 1 can sweetened condensed milk (14 oz / 395 g); 1 can whole milk (14 fl oz / 395 ml); 1 small can coconut milk (7 fl oz / 200 ml); 3 egg yolks; 2 tbsp cornstarch; Vanilla extract, to taste; 2 cups whole milk (500 ml); 3 tbsp sugar; 3 tbsp unsweetened cocoa powder; 2 tbsp cornstarch; 10 coconut-chocolate bonbons (such as Bounty or Raffaello), roughly chopped; 2 cups sugar (400 g); 1 cup water (250 ml); 3 egg whites; 3 tbsp lemon juice

By Marie Lefebvre · Updated October 5, 2026

A show-stopping layered dessert featuring silky coconut-vanilla cream, rich chocolate sauce, and fluffy Italian meringue, finished with chopped coconut-chocolate bonbons. Perfect for celebrations and guaranteed to impress at the table.

Prep⏱️ 50 min

Servings👥 16 servings

Difficulty📊 Medium

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🛒 Ingredients

16 servings

1 can sweetened condensed milk (14 oz / 395 g)
1 can whole milk (14 fl oz / 395 ml)
1 small can coconut milk (7 fl oz / 200 ml)
3 egg yolks
2 tbsp cornstarch
Vanilla extract, to taste
2 cups whole milk (500 ml)
3 tbsp sugar
3 tbsp unsweetened cocoa powder
2 tbsp cornstarch
10 coconut-chocolate bonbons (such as Bounty or Raffaello), roughly chopped
2 cups sugar (400 g)
1 cup water (250 ml)
3 egg whites
3 tbsp lemon juice

🛍️ Recommended tools

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

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Directions

1
Coconut-vanilla cream: whisk together condensed milk, whole milk, coconut milk, egg yolks, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened.
2
Remove from heat, stir in vanilla extract, and press plastic wrap directly onto the surface of the cream. Let cool completely.
3
Chocolate sauce: combine milk, sugar, cocoa powder, and cornstarch in a saucepan. Cook over medium heat, stirring, until thickened. Remove from heat and let cool.
4
Italian meringue syrup: dissolve sugar in water in a saucepan, stirring to combine. Once boiling, cook without stirring for about 20 minutes until the syrup reaches the thick thread stage (118–120 °C / 244–248 °F).
5
Beat egg whites to stiff peaks with an electric mixer. Without stopping, pour the hot syrup in a slow, steady stream, then add the lemon juice.
6
Continue beating until the meringue cools to room temperature and is glossy and firm.
7
Assembly: in individual glasses or a large serving dish, layer coconut-vanilla cream, chocolate sauce, and chopped bonbons. Top generously with Italian meringue.
8
Refrigerate for at least 2 hours. Garnish with extra bonbon pieces just before serving.

💡 Chef's Tip

Bounty or Raffaello bars are great stand-ins for Brazilian Sonho de Valsa bonbons. The meringue holds well for up to 24 hours refrigerated. For a dramatic finish, lightly torch the meringue just before serving.