This dessert is a cloud-like fusion of creamy custard, whipped topping, and tropical coconut, layered into a glass dish for maximum visual appeal and indulgent texture. It’s the kind of treat that disappears quickly at parties—soft, airy, and just sweet enough to satisfy without overwhelming. The pale yellow base suggests a rich egg custard or pudding, while the shredded coconut adds a snowy finish and gentle chew.
Inspired by classic refrigerator desserts and tropical puddings, this recipe is a no-bake wonder that’s perfect for warm weather or festive occasions. It’s easy to prepare ahead, making it ideal for entertaining or surprising loved ones with something special.
🧺 INGREDIENTS:
For the custard base:
- 2 cups whole milk
- 3 tablespoons cornstarch
- ½ cup sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
For the whipped layer:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon coconut extract (optional)
For the topping:
- 1 cup sweetened shredded coconut
- Optional: toasted coconut flakes for garnish
Assembly:
- 1 rectangular glass dish (8×8 or similar)
- Spoon or spatula for layering
🔧 INSTRUCTIONS:
Step 1: Make the Custard
- In a medium saucepan, whisk together milk, cornstarch, sugar, and salt until smooth.
- In a separate bowl, lightly beat the egg yolks.
- Heat the milk mixture over medium heat, stirring constantly until it begins to thicken (about 5–7 minutes).
- Temper the egg yolks by slowly adding a few spoonfuls of the hot milk mixture into the yolks while whisking.
- Pour the tempered yolks back into the saucepan and continue cooking for another 2–3 minutes until thick and glossy.
- Remove from heat, stir in vanilla extract, and let cool slightly.
- Pour the custard into the glass dish and smooth the top. Refrigerate for 1 hour to set.
Step 2: Whip the Cream
- In a chilled bowl, whip the heavy cream with powdered sugar and coconut extract until soft peaks form.
- Spread the whipped cream evenly over the chilled custard layer.
Step 3: Add the Coconut Topping
- Sprinkle the shredded coconut generously over the whipped cream.
- For extra flavor and texture, toast a few tablespoons of coconut flakes in a dry pan until golden and scatter them on top.
Step 4: Chill and Serve
- Cover the dish and refrigerate for at least 2 more hours, or overnight for best texture.
- To serve, scoop with a large spoon to reveal the creamy layers. Garnish with a mint leaf or a drizzle of condensed milk if desired.
🌟 TIPS & VARIATIONS:
- Keto-friendly version: Use unsweetened almond milk, erythritol, and coconut cream instead of dairy and sugar.
- Add fruit: Layer sliced bananas or pineapple between the custard and whipped cream for a tropical twist.
- Make it vegan: Substitute coconut milk for dairy, cornstarch for thickening, and use plant-based whipped topping.
