Indulge your sweet tooth with these 20 irresistible creamy coconut dessert recipes! From classic treats like cheesecake and pie, to innovative creations like panna cotta and flan, we’ve got you covered. Whether you’re a fan of tropical flavors or classic combinations, there’s something on this list for everyone.
Start your journey through the world of creamy coconut desserts with our first recipe: Coconut Mango Panna Cotta. This creamy delight combines the sweetness of mango with the richness of coconut cream, topped off with a sprinkle of toasted coconut flakes. But that’s just the beginning – stay tuned to discover more decadent desserts that will satisfy your cravings and leave you wanting more!
Coconut Mango Panna Cotta
This recipe combines the sweetness of mango with the richness of coconut and cream, resulting in a light and refreshing dessert perfect for warm weather. With just a few ingredients and minimal cooking time, you’ll be enjoying this creamy treat in no time.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon kosher salt
– 1/2 cup pureed mango (canned or fresh)
– 1 tablespoon honey
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and unsweetened coconut. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and stir in pureed mango and honey until well combined.
3. Pour mixture into individual serving cups or a large baking dish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Serve chilled, garnished with fresh mint leaves if desired.
Cooking Time: 10 minutes
Toasted Coconut Chocolate Truffles
Savor the tropical flavor of toasted coconut and rich chocolate in these bite-sized treats.
Ingredients:
– 1 cup heavy cream
– 1/2 cup confectioners’ sugar
– 1/4 cup unsweetened shredded coconut, toasted
– 1/2 cup semisweet chocolate chips
– 1 tablespoon unsalted butter
– Pinch of salt
Instructions:
1. In a medium bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, mix together confectioners’ sugar and toasted coconut flakes.
3. Fold the whipped cream into the coconut mixture until well combined.
4. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
5. Stir the melted chocolate into the coconut-cream mixture until smooth.
6. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
7. Roll the mixture into small balls, about 1 inch in diameter.
Cooking Time: None
Yield: Approximately 20 truffles
Coconut Lime Cheesecake Bars
Elevate your dessert game with these creamy and refreshing Coconut Lime Cheesecake Bars. With the perfect balance of sweet and tangy, these bars are sure to be a hit at any gathering.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup coconut milk
– 2 tbsp freshly squeezed lime juice
– 1 tsp vanilla extract
– 1 cup shredded coconut
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. Mix crumbs and sugar in a bowl. Add melted butter and stir until combined. Press into prepared dish.
3. Beat cream cheese and granulated sugar until smooth. Beat in eggs, one at a time.
4. Stir in coconut milk, lime juice, and vanilla extract.
5. Pour cheesecake mixture over crust. Sprinkle with shredded coconut.
6. Bake for 35-40 minutes or until set. Cool completely before cutting into bars. Dust with confectioners’ sugar, if desired.
Cooking Time: 35-40 minutes
Pineapple Coconut Upside-Down Cake
Elevate your cake game with this Pineapple Coconut Upside-Down Cake recipe! Sweet and tangy pineapple rings and toasted coconut flakes come together to create a tropical haven.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, melted
– 1 cup pineapple juice
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup pineapple rings (fresh or canned)
– Toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add melted butter, pineapple juice, eggs, and vanilla extract; mix until smooth.
4. Arrange pineapple rings in the prepared baking dish.
5. Pour batter over pineapple; smooth top.
6. Bake for 40-45 minutes or until a toothpick comes out clean.
7. Remove from oven; let cool for 10 minutes.
8. Invert cake onto a serving platter; sprinkle with toasted coconut flakes.
Cooking Time: 40-45 minutes
Coconut Macaroon Ice Cream Sandwiches
Elevate your ice cream game with these bite-sized treats featuring creamy coconut ice cream sandwiched between chewy macaroon cookies. Perfect for a hot summer day or as a unique dessert option.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg white
– 1 cup coconut ice cream (homemade or store-bought)
– Macadamia nuts or shredded coconut for garnish (optional)
Instructions:
1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Stir in melted butter, egg white, and unsweetened shredded coconut until a dough forms.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 1 inch of space between each cookie.
5. Bake for 15-20 minutes or until lightly golden brown.
6. Allow cookies to cool completely on a wire rack.
7. Sandwich a scoop of coconut ice cream between two cooled macaroon cookies. Garnish with macadamia nuts or shredded coconut, if desired.
Cooking Time: 15-20 minutes (for the cookies only)
Banana Coconut Bread Pudding
Moist banana bread soaked in a rich coconut milk mixture, topped with toasted coconut flakes and caramelized bananas – this dessert is the perfect blend of tropical flavors.
Ingredients:
– 4 cups stale banana bread, cut into 1-inch cubes
– 2 ripe bananas, sliced
– 1 cup coconut milk
– 2 tablespoons unsalted butter, melted
– 2 large eggs
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup shredded coconut
– Confectioner’s sugar (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, whisk together melted butter, eggs, and vanilla extract.
3. Add the bread cubes and toss until evenly coated with the wet mixture.
4. Pour in coconut milk and stir until well combined.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Top with sliced bananas and sprinkle shredded coconut over them.
7. Bake for 35-40 minutes or until golden brown and set.
8. Remove from oven, let cool slightly before serving.
Cooking Time: 35-40 minutes
Coconut Cream Pie with Graham Cracker Crust
Coconut Cream Pie with Graham Cracker Crust Recipe
A classic dessert gets a tropical twist with this creamy coconut pie, topped with a crunchy graham cracker crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1/2 cup shredded coconut
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until the mixture forms a crumbly crust. Press into a 9-inch pie dish.
3. Bake the crust for 8-10 minutes or until lightly browned. Let cool completely.
4. In a large bowl, whisk together sweetened condensed milk, heavy cream, shredded coconut, and vanilla extract until well combined.
5. Pour the filling into the cooled pie crust and refrigerate for at least 2 hours or overnight to set.
6. Serve chilled and enjoy!
Cooking Time: 10 minutes
Total Time: 3-4 hours (including cooling time)
Chocolate-Dipped Coconut Haystacks
These bite-sized treats combine the classic simplicity of coconut haystacks with the richness of chocolate. Perfect for a quick dessert or snack, they’re sure to satisfy your sweet tooth.
Ingredients:
– 1 cup shredded coconut
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 tablespoon unsalted butter, softened
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together coconut, oats, brown sugar, granulated sugar, and salt.
3. Add softened butter and stir until mixture forms a crumbly mixture.
4. Drop tablespoon-sized balls of the mixture onto the prepared baking sheet, leaving about 2 inches between each ball.
5. Bake for 12-15 minutes or until lightly toasted.
6. Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
7. Dip cooled coconut haystacks into melted chocolate, allowing excess to drip off.
Cooking Time: 12-15 minutes
Coconut Rice Pudding with Cardamom
Coconut Rice Pudding with Cardamom: A creamy and aromatic dessert that combines the warmth of cardamom with the richness of coconut.
Ingredients:
– 1 cup cooked white rice (cooled)
– 1 cup coconut milk
– 1/2 cup heavy cream
– 1/4 teaspoon ground cardamom
– 2 tablespoons granulated sugar
– Pinch of salt
Instructions:
1. In a medium saucepan, combine cooled rice, coconut milk, heavy cream, cardamom, sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce heat to low and cook for 18-20 minutes or until the pudding has thickened slightly.
4. Remove from heat and let cool to room temperature.
5. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
Cooking Time: 20 minutes
Tropical Coconut Pavlova with Passionfruit
Escape to a tropical paradise with this refreshing pavlova dessert, featuring the sweet and tangy flavors of passionfruit and coconut. This light-as-air meringue-based treat is perfect for warm weather gatherings or any occasion that calls for a taste of sunshine.
Ingredients:
– 3 large egg whites
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup passionfruit puree
– 1/2 teaspoon cream of tartar
– 1/2 cup heavy cream, whipped
– Fresh passionfruit slices and toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 200°F (90°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
3. Fold in shredded coconut and passionfruit puree.
4. Pipe meringue mixture onto prepared baking sheet to form desired shape.
5. Bake for 1 1/2 hours, then turn off oven and let cool completely.
6. Top cooled pavlova with whipped cream and garnish with fresh passionfruit slices and toasted coconut flakes.
Cooking Time: 1 hour 30 minutes
Coconut Tres Leches Cake
Moist vanilla cake soaked in a mixture of coconut milk, evaporated milk, and sweetened condensed milk creates a decadent dessert that’s sure to please. This Coconut Tres Leches Cake is perfect for warm weather gatherings or anytime you need a sweet treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 1/2 cup whole milk
– 3 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 1/4 cup sweetened shredded coconut (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, whole milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared dish and smooth top.
6. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
7. Let cake cool completely before pouring Coconut Tres Leches mixture (coconut milk, evaporated milk, and sweetened condensed milk) evenly over the top.
Cooking Time: 25-30 minutes
Toasted Coconut and Dark Chocolate Fudge
Elevate your fudge game with this unique combination of toasted coconut and dark chocolate, perfect for satisfying any sweet tooth.
Ingredients:
– 1 cup (200g) unsalted butter
– 2 cups (400g) granulated sugar
– 1/2 cup (120ml) heavy cream
– 1 teaspoon vanilla extract
– 1 cup (120g) dark chocolate chips (at least 70% cocoa)
– 1/4 cup (30g) shredded toasted coconut
– Salt to taste
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine butter, sugar, and heavy cream. Cook over medium heat, stirring occasionally, until the mixture reaches 235°F (118°C).
3. Remove from heat and stir in vanilla extract. Let cool slightly.
4. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
5. Stir melted chocolate into the sugar mixture until combined.
6. Fold in toasted coconut and salt to taste.
7. Pour the fudge mixture into the prepared baking dish and refrigerate for at least 2 hours or until set.
Cooking Time: 10-12 minutes (total cooking time, including melting chocolate)
Coconut Almond Joy Energy Balls
These bite-sized treats are a perfect combination of crunchy almonds, creamy coconut, and sweet dates. A delicious and healthy snack to fuel your day!
Ingredients:
– 2 cups rolled oats
– 1 cup chopped almonds
– 1/2 cup shredded coconut
– 1/4 cup pitted dates, soaked in water and blended into a paste
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a large bowl, combine oats, almonds, and shredded coconut.
2. Add the date paste, honey, vanilla extract, and salt to the bowl. Mix until well combined.
3. Use your hands or a small cookie scoop to form into balls, about 1 inch in diameter.
4. Place energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
5. Store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: None! These energy balls are ready to eat straight away.
Coconut Flan with Caramel Sauce
A creamy and rich dessert that combines the smoothness of coconut flan with the sweetness of caramel sauce, perfect for any occasion.
Ingredients:
– 1 1/2 cups heavy cream
– 1/2 cup whole milk
– 1/4 cup sugar
– 1/2 cup unsweetened shredded coconut
– 3 large eggs
– 1 teaspoon vanilla extract
– Salt to taste
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together heavy cream, whole milk, sugar, and unsweetened shredded coconut until well combined.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Pour mixture into 6 (6-ounce) ramekins or small cups.
5. Place ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
6. Bake for 35-40 minutes or until edges are set and centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Serve with caramel sauce drizzled on top.
Cooking Time: 35-40 minutes
Coconut Vanilla Bean Custard
This creamy dessert combines the richness of coconut with the sweetness of vanilla bean, perfect for a special occasion or everyday indulgence. With just a few simple ingredients and steps, you’ll be enjoying a delicious custard in no time.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon vanilla bean paste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine heavy cream, whole milk, unsweetened shredded coconut, granulated sugar, and kosher salt.
3. Cook over medium heat, stirring occasionally, until the mixture reaches 170°F (77°C).
4. Remove from heat and stir in vanilla extract and vanilla bean paste.
5. Strain the custard into a clean bowl to remove any coconut solids.
6. Pour the custard into individual serving cups or a baking dish.
7. Refrigerate for at least 2 hours or until chilled.
Cooking Time: 10-15 minutes
Pina Colada Coconut Cupcakes
Pina Colada Coconut Cupcakes: A Tropical Treat
Get ready to transport yourself to a tropical paradise with these moist and flavorful Pina Colada Coconut Cupcakes! With the perfect blend of pineapple, coconut, and creamy buttercream frosting, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 1/4 cup pineapple juice
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together coconut milk, pineapple juice, butter, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with your favorite buttercream recipe.
Cooking Time: 18-20 minutes
Coconut Chia Seed Pudding with Berries
Rich and creamy coconut chia seed pudding infused with the sweetness of mixed berries, perfect for a healthy breakfast or snack.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened coconut milk
– 1 tablespoon honey or maple syrup (optional)
– 1/4 teaspoon vanilla extract
– 1/2 cup mixed berries (such as blueberries, raspberries, and blackberries)
Instructions:
1. Rinse the chia seeds and soak them in a bowl of water for at least 30 minutes.
2. Drain and rinse the chia seeds again.
3. In a blender or food processor, combine the coconut milk, honey or maple syrup (if using), and vanilla extract. Blend until smooth.
4. Add the soaked chia seeds to the coconut mixture and blend until well combined.
5. Pour the pudding into a bowl or jar and refrigerate for at least 2 hours or overnight.
6. Just before serving, top with mixed berries and serve chilled.
Cooking Time: 2-3 hours (including soaking time)
Enjoy your creamy and delicious Coconut Chia Seed Pudding with Berries!
Coconut Rum Raisin Bread Pudding
Elevate your dessert game with this rich and indulgent bread pudding infused with the warmth of coconut, rum, and sweet raisins. Perfect for a special occasion or cozy night in.
Ingredients:
– 4 cups stale white bread, cut into 1-inch cubes
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup coconut milk
– 1/4 cup dark rum (optional)
– 1 cup raisins
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine bread, melted butter, granulated sugar, and brown sugar. Mix until bread is evenly coated.
3. Add coconut milk, rum (if using), raisins, vanilla extract, and salt. Mix until well combined.
4. Pour mixture into a 9×13-inch baking dish and smooth top.
5. Bake for 35-40 minutes or until golden brown and set.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 35-40 minutes
Coconut Matcha Mousse
This light and airy mousse combines the creamy richness of coconut with the bright, grassy flavor of matcha green tea. Perfect for a warm day or as a unique dessert option.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons matcha powder
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 cup chilled coconut milk
Instructions:
1. In a medium bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, combine the shredded coconut, matcha powder, sugar, and salt.
3. Fold the dry ingredients into the whipped cream until well combined.
4. Stir in the chilled coconut milk until smooth.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None
Coconut Caramel Popcorn Clusters
Elevate your snack game with these addictive Coconut Caramel Popcorn Clusters! Crunchy popcorn coated in a rich caramel sauce, then tossed with toasted coconut flakes and a hint of sea salt. Perfect for movie nights or as a sweet treat anytime.
Ingredients:
– 1/2 cup light corn syrup
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– 6 cups popped popcorn (unsalted)
– 1/4 cup toasted coconut flakes
– 1/4 teaspoon sea salt
Instructions:
1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine corn syrup, sugar, water, and butter. Cook over medium heat, stirring occasionally, until sugar dissolves.
3. Bring mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes.
4. Remove from heat; stir in vanilla extract.
5. Pour caramel mixture over popped popcorn; mix until coated.
6. Spread popcorn mixture onto prepared baking sheet; sprinkle with toasted coconut flakes and sea salt.
7. Bake for 10-12 minutes, stirring every 3-4 minutes to ensure even coating.
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in the creamiest and most irresistible coconut dessert recipes! This collection of 20 decadent treats features a range of flavors and textures, from classic combinations like chocolate and toasted coconut to tropical twists with mango and passionfruit. With everything from cheesecakes to bread puddings, ice creams to trifles, there’s something for every sweet tooth. Whether you’re looking for a show-stopping dessert or a quick and easy treat, these creamy coconut recipes are sure to satisfy your cravings.
