In a small bowl or measuring cup, whisk the cornstarch into the milk until fully dissolved. This prevents clumping later and ensures a smooth texture.
2. Heat the Condensed Milk
Pour the sweetened condensed milk into a medium saucepan. Add the milk-cornstarch mixture and stir to combine. Place over medium-low heat and begin cooking, stirring gently but constantly with a rubber spatula or wooden spoon.
3. Flavor It Up
As the mixture heats, stir in your vanilla extract and a pinch of salt, if using. This elevates the flavor and keeps the sweetness from becoming one-note.
4. Watch It Thicken
Within 5–8 minutes, you’ll notice the mixture begin to bubble gently and thicken to a creamy, custard-like consistency. This means the cornstarch is activated.
Tip: Keep the heat moderate and stir consistently. This avoids burning the condensed milk and ensures even thickening.
5. Add Coconut
Turn off the heat. Stir in the shredded coconut — start with 1½ cups and add more if you want a thicker, more scoopable texture. Mix well until fully incorporated.
6. Chill & Set
Spoon the mixture into small glass bowls, ramekins, or a single shallow dish. Let it cool at room temperature for 10–15 minutes, then cover and refrigerate for at least 1–2 hours, or until fully chilled and slightly firmed up.
Serving Suggestions
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Classic – Serve chilled with an extra sprinkle of shredded coconut on top.
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Fancy – Garnish with chopped pistachios, a drizzle of honey, or edible dried rose petals.
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Tropical twist – Top with sliced mango, banana, or pineapple.
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Chocolate lovers – Dust with cocoa powder or drizzle melted dark chocolate over the top.
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Holiday-ready – Add crushed candy canes or a dusting of cinnamon sugar for seasonal flair.
Variations
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Vegan Version: Use plant-based condensed milk (like coconut or oat), almond/coconut milk, and ensure your shredded coconut is free of additives. The result is just as creamy and satisfying.
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Coconut Bars: Let the mixture firm up further, then press into a square pan, chill, and cut into squares for a grab-and-go snack.
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Popsicle Style: Spoon into silicone molds, freeze, and enjoy as coconut frozen bars.
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With Gelatin: For a firmer, more “sliceable” dessert, dissolve 1 tsp unflavored gelatin in warm milk and stir it into the mix before chilling.
️ Storage Tips
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Store covered in the refrigerator for up to 4–5 days.
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Not freezer-friendly as the texture may change once thawed.
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If it thickens too much after sitting, stir in a splash of milk to loosen it up before serving.
Final Thoughts
This Easy Coconut and Condensed Milk Dessert is the kind of recipe that brings joy with minimal effort. It’s rich but not heavy, sweet but not cloying, and customizable to suit whatever mood or occasion you’re baking for (or not baking for!). Plus, it’s a lovely way to use pantry staples in a totally new, delicious way.
