Dessert Recipe With Coconut Milk
Coconut milk should be a staple in everyone’s cupboard, not least because it has many nutritional benefits. It can be used in a huge amount of recipes from spicy curries to a creamy dessert recipe with coconut milk with its tropical flavor complementing dishes perfectly. It is made by grating flesh from a brown coconut, soaking it in water, and then straining it to produce a milk-like consistency. While coconut milk is high in calories, there are those who argue that the MCT fats in coconut milk may benefit weight loss, body composition, and metabolism. However, just to be on the safe side, consume in moderation. If you are after a dessert recipe with coconut milk, then you’re in the right place for I have scoured the best recipes the internet has to offer, and have listed them below!
1. Coconut chai traybake
We all love a good traybake and this Dessert Recipe with Coconut milk is inspired by one of the most popular brews going - chai. This dessert recipe with coconut milk is spiced with nutmeg, cardamom, and cinnamon, making it the perfect pairing to a cup of afternoon tea.
Prep Time: 25 minutes
Baking Time: 25-30 minutes
Serves: 15 squares
Ingredients for this Dessert Recipe with Coconut milk:
100ml vegetable oil, plus a little for greasing
300ml coconut milk (not low-fat)
4 large eggs
2 tsp vanilla extract
280g light brown soft sugar
250g self-raising flour
75g desiccated coconut
1 tsp ground ginger
1 tsp ground cinnamon
¼ nutmeg , finely grated
¼ tsp ground cloves
10 cardamom pods, seeds removed and crushed using a pestle and mortar
4 tbsp ginger syrup
For the topping and icing:
3-4 tbsp coconut milk
140g icing sugar
2 balls stem ginger, finely chopped
chopped pistachios and coconut flakes (optional)
Method:
Start by greasing a 20 x 30cm baking tin with some oil, and line the base and sides with baking parchment. Preheat the oven to 180C/160C fan/gas 4 and measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork until well combined.
In a large-sized mixing bowl, mix the sugar, flour, coconut, spices, and a dash of salt. Be sure to squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour this into the tin, making sure to scrape every last drop of the mixture out of the bowl using a spatula.
When baking, place it on the middle shelf of your oven for about 25 minutes (insert a skewer into the middle to see if it comes out clean). Bake for a further 5 minutes if necessary then check again. Set it aside and leave it to cool for around 15 minutes then move to a wire rack and drizzle some ginger syrup over the top.
For the icing, you will need to mix the coconut milk with the icing sugar until nice and smooth. Drizzle this over the cake in a squiggle pattern, then throw on the chopped ginger, pistachios, and coconut flakes (if this is what you’re using). Consume warm or cold.
2. Coconut creams with poached rhubarb
If you want an Instagram-worthy Dessert Recipe with Coconut milk, then try your hand at this undeniably pretty dessert recipe with coconut milk. It only contains five ingredients and is dairy-free!
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients for this Dessert Recipe with Coconut milk:
2 sheets leaf gelatine
400ml can coconut milk
6 tbsp caster sugar
1 vanilla pod
300g rhubarb, cut into short lengths
Method:
Start by putting the gelatine into a bowl, covering it with cold water. Leave it to soak for about 5 minutes until soft. Heat up the coconut milk along with 2 tbsp of sugar in a pan. Once it’s gently simmering, remove it from the heat. Gently lift the gelatine from the water and stir in the coconut milk until the gelatine has fully dissolved. Pour into four small glass dishes or dessert bowls. When nice and cool, transfer to a fridge and leave to set.
Grab the vanilla pod and split it down the middle. Put this into a pan with 2 tbsp of water and the remaining sugar. Slowly bring to a boil so the sugar dissolves, then add the rhubarb, poaching gently until nice and soft (but not mushy). This should take 3-4 minutes. Leave it to cool and then using a spoon, put the rhubarb over the coconut creams to serve.
3. Coconut ice cream
This triple coconut threat is the perfect exotic homemade iced treat and dessert recipe with cocount milk. It can be made with or without an ice cream maker and is gluten-free!
Prep Time: 15 minutes
Cook Time: 10 minutes (plus chilling and freezing)
Serves: 6
Ingredients:
1 x 400ml can coconut milk
150ml double cream
1 x 160g can coconut cream
50g golden caster sugar
4 large egg yolks
25g desiccated coconut, toasted
Method:
Gather the coconut milk, double cream, and coconut cream in a saucepan and bring almost to boiling point. In the meantime, whisk together the egg yolks and the sugar until it reaches a thick consistency. Slowly pour the coconut milk in over the egg and sugar mixture, being sure to whisk constantly.
Give the saucepan a quick rinse and return to low heat. Pour in the desiccated coconut mixture along with the custard mixture and stir it in. Continue to stir for about 5-10 minutes until the custard starts to thicken. You then need to pour this mixture into a bowl, covering the surface with cling film. Leave to cool, then chill for 30 minutes.
Move the chilled custard over to an ice cream maker and freeze according to the machine’s guidelines. Or, transfer to a small freezable container with a lid and freeze for 1 hour, then using a fork or electric whisk, churn the ice cream so it’s the same consistency. Place it back in the freezer for a further 2-3 hours, making sure to whisk it every 30 minutes, covering the surface with cling film, and freezing with the lid on until it is as firm as ice cream. To ensure easy serving, take out the freezer 10 minutes beforehand.
