Ingredients
2 cans (13.5 oz each) full-fat coconut milk, chilled for at least 12 hours
1/2 cup granulated sugar (adjust to taste)
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1 pinch salt
Toasted or untoasted shredded coconut (optional, for garnish)
Fresh berries (optional, for serving)
Instructions
Scoop out the solidified coconut cream from the chilled cans, discarding the liquid
Whisk together coconut cream, sugar, cornstarch, vanilla extract, and salt until smooth
Place the mixture in a saucepan and cook over medium heat, stirring constantly, until thickened (about 5-10 minutes)
Transfer to a bowl and refrigerate until fully set (45-60 minutes)
Serve chilled, optionally garnished with shredded coconut and paired with fresh berries
Notes
Use 1/3 cup sugar for a less sweet version
Arrowroot powder can replace cornstarch, but will create a softer set
Reserve the coconut milk water for smoothies, curries, or to adjust texture if needed
For vegan option, ensure vanilla extract is alcohol-free
- Prep Time: 15
- Cook Time: 10
- Category: No-Bake Creamy Desserts
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 20g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 13g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg