Coconut Cream Dessert Recipe

Coconut Cream Dessert Recipe

Introduction:

If you’re looking for a creamy, dreamy dessert that combines the rich taste of coconut with a smooth custard-like filling, this coconut cream dessert is the perfect treat! With its layers of luscious coconut filling and a toasted coconut topping, this dessert offers the perfect balance of textures and flavors. It’s an indulgent, comforting dish that’s ideal for any occasion, from casual family dinners to special celebrations. The best part? It’s incredibly easy to make, so you can enjoy a delicious homemade dessert in no time.

Ingredients:

For the Crust:

• 1 ½ cups of graham cracker crumbs
• 6 tablespoons of butter, melted
• ¼ cup of sugar

For the Filling:

• 2 cups of whole milk
• 1 cup of sweetened shredded coconut
• 1/3 cup of sugar
• 2 tablespoons of cornstarch
• 1/4 teaspoon of salt
• 3 large egg yolks
• 1 teaspoon of vanilla extract
• 1 tablespoon of butter

For the Topping:

• 1 cup of sweetened shredded coconut (toasted)
• Whipped cream for garnish (optional)

Instructions:

1. Prepare the Crust: Preheat your oven to 175°C (350°F). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and resembles wet sand. Press the mixture evenly into the bottom of a 9×9-inch baking dish to form the crust. Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Once done, remove it from the oven and let it cool while you prepare the filling.

2. Make the Coconut Filling: In a medium saucepan, combine the whole milk, shredded coconut, sugar, cornstarch, and salt. Whisk the ingredients together over medium heat. Continue to cook, stirring constantly, until the mixture thickens (about 5-7 minutes).

3. Add the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a little of the hot coconut mixture to the egg yolks to temper them. Slowly pour the egg mixture back into the saucepan, whisking constantly to avoid curdling. Continue to cook for another 2-3 minutes, until the filling thickens further.

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4. Finish the Filling: Once the filling has thickened, remove it from the heat. Stir in the vanilla extract and butter until the butter has melted and the filling is smooth and glossy.

5. Assemble the Dessert: Pour the coconut filling over the cooled graham cracker crust. Smooth the top with a spatula to ensure even distribution. Cover the dessert with plastic wrap and refrigerate for at least 2-3 hours to allow it to set.

6. Toast the Coconut: While the dessert is chilling, toast the coconut for the topping. In a dry skillet, place the shredded coconut over medium heat. Stir frequently for 2-3 minutes until the coconut becomes golden brown and fragrant. Remove from heat and let it cool.

7. Top the Dessert: Once the dessert has fully chilled, remove it from the refrigerator. Sprinkle the toasted coconut evenly over the top. You can also add a layer of whipped cream for extra indulgence if desired.

8. Serve and Enjoy: Slice into squares and serve chilled. This dessert is perfect for any gathering and will be sure to impress your guests with its delicious coconut flavor and creamy texture.

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Conclusion: This coconut cream dessert is a sweet, satisfying treat that combines creamy coconut filling with a crunchy graham cracker crust and toasted coconut topping. The layers of flavor and texture make it a standout dessert that’s perfect for any occasion. It’s easy to make and always a crowd-pleaser. If you’re a fan of coconut, this is a must-try recipe that will quickly become a favorite in your dessert repertoire. Enjoy the tropical, rich flavor of this delightful dish!