Creamy Coconut Milk Dessert with White Chocolate Topping

From your picture, this looks like a creamy coconut dessert topped with lots of shredded coconut. It resembles a no-bake coconut cream pudding or a Brazilian-style coconut dessert. The exact recipe cannot be confirmed from the image alone, but the recipe below will give you a similar thick, smooth, spoonable dessert with a snowy coconut topping.

20 min
Preparation

4–6 hrs
Chilling

8–10
Servings

1. Full ingredients
This recipe uses a 9 × 13-inch (23 × 33 cm) glass baking dish, approximately 2.5–3 litres in capacity.

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For the creamy coconut pudding
1 can (395 g) sweetened condensed milk

2 cups (480 ml) full-fat milk

1 can (400 ml) coconut milk

1 carton (200 ml) heavy cream, preferably 30–35% fat

4 tablespoons (32 g) cornstarch (cornflour)

1 teaspoon vanilla extract

A small pinch of salt

1 tablespoon butter (optional, for extra richness)

For the white coconut topping
1 to 1½ cups (75–120 g) finely shredded desiccated coconut or fresh grated coconut

½ cup (40–60 g) white chocolate shavings, optional

2–3 tablespoons coconut milk powder, optional, for extra coconut flavour

Important: In Pakistan and some other countries, cornflour usually means cornstarch, which is suitable for this recipe. Do not use makai atta or coarse maize flour as a direct substitute.

2. Step-by-step cooking instructions
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Step 1: Make the cornstarch slurry
Pour about ½ cup of the measured cold milk into a bowl. Add the cornstarch and whisk until completely smooth. There should be no lumps.
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Step 2: Combine the dairy ingredients
In a large saucepan, combine the condensed milk, remaining milk, coconut milk, heavy cream and salt. Stir over medium-low heat until warm. Do not allow the mixture to boil vigorously.
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Step 3: Thicken the pudding
Slowly pour in the cornstarch slurry while whisking continuously. Cook for approximately 5–10 minutes, stirring along the bottom and corners of the pan, until the mixture becomes thick and glossy.

Remove from the heat, then stir in the vanilla and optional butter.

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Step 4: Fill the glass dish
Pour the warm pudding into your clean glass dish. Smooth the surface using a spatula. Tap the dish gently against the counter to release trapped air bubbles.
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Step 5: Add the coconut topping
While the surface is still slightly warm, sprinkle the shredded coconut evenly over the entire dessert. Add white chocolate shavings or coconut milk powder if desired.
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Step 6: Chill until set
Let the dish cool until it is no longer steaming, then cover and refrigerate for at least 4–6 hours. Overnight chilling gives the cleanest slices and a firmer texture.
3. How to get the exact texture shown in the picture
For a soft, spoonable dessert: Use 3 tablespoons cornstarch instead of 4.

For a firm, sliceable dessert: Use 4–5 tablespoons cornstarch and refrigerate overnight.

For a richer flavour: Use full-fat coconut milk and heavy cream.

For a very white appearance: Use fine, unsweetened desiccated coconut and avoid browning or toasting it.

For a thick coconut topping: Mix some coconut milk powder into the shredded coconut before sprinkling.

For a smoother finish: Strain the pudding through a fine sieve if you notice lumps before pouring it into the dish.

The dessert in your image looks particularly soft and creamy, so I would start with 4 tablespoons of cornstarch and allow it to chill completely before serving.

4. All nut information and allergy notes
Although coconut is botanically a fruit rather than a true tree nut, coconut is treated differently across allergy guidelines and some people with nut allergies may also react to coconut.

Ingredient

Nut information

Coconut milk

Coconut-derived; check allergy guidance if you have a coconut allergy

Shredded coconut

Contains coconut; check for cross-contact warnings

Condensed milk

Usually dairy-based, not a nut ingredient

Cow’s milk and heavy cream

Dairy allergens, not nuts

Cornstarch

Usually nut-free; check the manufacturer’s label

Vanilla extract

Generally not a nut ingredient; check the label

White chocolate

Usually contains milk; some brands may have nut cross-contact warnings

Butter

Dairy, not a nut ingredient

Optional nut additions
The pictured dessert does not visibly require nuts. You can make it without any nuts at all.

If you want a nutty version, you could add chopped pistachios, almonds or cashews on top. However, leave these out if serving anyone with a nut allergy, and check the packaging of every ingredient for cross-contact warnings.

For a dairy-free version: Use a suitable plant-based condensed milk, coconut cream and a dairy-free white chocolate alternative. The texture may vary, so check that the alternative ingredients are suitable for your dietary needs.

5. Frequently asked questions (Q&A)
Q1. Can I make this dessert without an oven?

Yes. This is a stovetop pudding dessert. You only need a saucepan, a whisk, a glass dish and a refrigerator.

Q2. Can I use fresh coconut instead of desiccated coconut?

Yes. Finely grate fresh coconut and drain any excess liquid. Fresh coconut contains more moisture, so the topping may be softer and the dessert may keep for a shorter time.

Q3. Why is my pudding not getting thick?

The mixture may not have been heated long enough, or the cornstarch may not have been properly dispersed. Keep whisking over medium-low heat until it thickens. If it remains runny, mix an additional teaspoon of cornstarch with a little cold milk, stir it in, and cook for another 1–2 minutes.

Q4. Why did my pudding become lumpy?

Cornstarch may have been added directly to hot liquid. Always mix it with cold milk first. If lumps develop, whisk vigorously or carefully blend the mixture before pouring it into the dish.

Q5. Can I use only coconut milk without regular milk?

Yes, but the result will taste more strongly of coconut and may be richer. Use an appropriate full-fat coconut milk and check the pudding’s consistency while cooking.

Q6. Can I replace cornstarch with gelatin?

Yes, but gelatin works differently. It needs to be bloomed and dissolved properly, and it will give the dessert a more delicate, jelly-like set rather than the texture of a traditional thickened pudding. Follow the gelatin package’s setting instructions.

Q7. How long does it last in the refrigerator?

Keep it covered and refrigerated at or below 4°C. For the best quality, consume within 3–4 days. Do not leave it at room temperature for more than 2 hours, or more than 1 hour in temperatures above 32°C.

Q8. Can I freeze it?

Freezing is not recommended for the best texture. The pudding may separate or become watery after thawing.

Q9. Can I make it the night before a party?

Absolutely. Prepare it the previous evening, cover it once cooled, and refrigerate overnight. Add delicate white chocolate decorations shortly before serving if you want them to look fresh.

Q10. Is this dessert suitable for children?

It can be served to children who tolerate its ingredients. It contains dairy and typically a substantial amount of added sugar. Cut or scoop age-appropriate portions and consider allergies before serving.

6. Approximate nutrition information
Estimated per serving, assuming 10 servings and the ingredients listed above, including the shredded coconut but excluding optional white chocolate:

Nutrient

Approximate amount

Calories

300–370 kcal

Carbohydrates

35–45 g

Protein

5–7 g

Fat

15–21 g

Total sugars

28–36 g

Fibre

1–3 g

These are estimates, not laboratory-tested values. Actual nutrition will depend on the brands of condensed milk, coconut milk and cream you use, as well as the amount of coconut topping.

7. Serving and presentation tips
Serve well chilled with a large spoon or cut into squares after overnight chilling.

Wipe the serving spoon or spatula between portions for neat presentation.

Sprinkle a little extra fine coconut on each portion just before serving.

Pair with unsweetened tea or coffee to balance the sweetness.

For a special occasion, add a few thin white chocolate curls on top.

Final tip: If you want the dessert to look closest to your photo, use a rectangular clear glass dish, keep the pudding layer thick, and cover the entire surface generously with fine white coconut. The key is a smooth, fully chilled pudding and an even layer of coconut topping.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.