Coconut and Condensed Milk Dessert
This Coconut and Condensed Milk Dessert is a simple, creamy, and wonderfully indulgent treat made with sweetened condensed milk, coconut, and a few basic ingredients. It has a soft, chewy texture with rich coconut flavor and requires very little preparation. Perfect for holidays, parties, afternoon tea, or whenever you’re craving an easy homemade dessert.
Ingredients
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 cups unsweetened shredded coconut
- ½ cup coconut milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup heavy cream
- ½ cup white chocolate chips, optional
- Toasted coconut, for garnish, optional
Directions
1. Prepare the Pan
Line an 8 × 8-inch baking pan with parchment paper, leaving some overhang on the sides.
Lightly grease the parchment with butter.
Set aside.
2. Combine the Ingredients
Place the sweetened condensed milk, coconut milk, butter, heavy cream, vanilla extract, and salt in a medium saucepan.
Heat over medium-low heat, stirring constantly.
3. Add the Coconut
Once the butter has melted and the mixture is warm, add the shredded coconut.
Stir continuously so the coconut doesn’t stick to the bottom of the pan.
4. Cook Until Thick
Continue cooking for approximately 6–10 minutes, stirring frequently.
The mixture should become noticeably thick and pull away from the sides and bottom of the saucepan.
Don’t cook over high heat because the condensed milk can burn easily.
5. Add White Chocolate
If using white chocolate chips, remove the saucepan from the heat and stir them into the hot coconut mixture.
Continue stirring until the chocolate has completely melted and the mixture is smooth.
6. Transfer to the Pan
Pour the mixture into the prepared baking pan.
Use a spatula to spread it evenly.
Gently press the mixture down so the dessert has a compact, even texture.
7. Chill
Allow the dessert to cool at room temperature for about 15–20 minutes.
Then refrigerate for at least 2–3 hours, or until firm.
For the easiest slicing, refrigerate overnight.
8. Cut and Serve
Lift the chilled dessert from the pan using the parchment paper.
Cut into small squares or bars.
Sprinkle with toasted coconut if desired.
Serve chilled or allow the squares to sit at room temperature for a few minutes before serving.
How to Toast Coconut
Spread shredded coconut in a dry skillet over medium-low heat.
Cook for 3–5 minutes, stirring frequently, until lightly golden and fragrant.
Transfer immediately to a plate to cool.
Watch carefully because coconut can go from golden to burnt very quickly.
Tips for the Best Coconut Dessert
Use unsweetened coconut: Sweetened condensed milk already provides plenty of sweetness.
Cook gently: Medium-low heat prevents the condensed milk from scorching.
Stir frequently: Keep the mixture moving while it thickens.
Chill thoroughly: The dessert needs enough time in the refrigerator to firm up.
Don’t cut too large: These squares are rich, so smaller pieces are perfect for serving.
Delicious Variations
Chocolate Coconut Squares
Stir 2 tablespoons cocoa powder into the mixture for a chocolate version.
Almond Coconut Dessert
Add ½ cup chopped toasted almonds for extra crunch.
Lemon Coconut Squares
Add 1 tablespoon finely grated lemon zest for a bright citrus flavor.
Pineapple Coconut Dessert
Fold in ½ cup finely chopped, well-drained crushed pineapple for a tropical variation.
Chocolate-Dipped Coconut Bars
Once chilled and cut, dip the bottoms or tops in melted chocolate.
Allow the chocolate to set before serving.
Coconut Caramel Squares
Drizzle chilled squares with caramel sauce and sprinkle with toasted coconut.
Storage
Store the coconut squares in an airtight container in the refrigerator.
They will keep well for approximately 5–7 days.
Place parchment paper between layers if stacking them.
Freezing Instructions
These coconut dessert squares can be frozen.
Place the cut pieces in a freezer-safe container, separating layers with parchment paper.
Freeze for up to 2 months.
Thaw in the refrigerator before serving.
Frequently Asked Questions
Can I use coconut cream instead of coconut milk?
Yes. Coconut cream will make the dessert richer and creamier. Because it is thicker, you may need slightly less.
Can I use sweetened shredded coconut?
Yes, but the dessert will be considerably sweeter. If using sweetened coconut, you may want to omit the white chocolate.
Can I make this dessert without heavy cream?
Yes. You can replace the heavy cream with additional coconut milk.
Why is my coconut mixture too soft?
It may need more cooking time or additional chilling. Cook it until the mixture becomes thick and pulls away from the sides of the saucepan.
Can I serve it warm?
This dessert is designed to be chilled and firm, but it can be enjoyed slightly softened at room temperature.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2–3 hours
Total Time: About 3 hours 20 minutes
Servings: 16 squares
Category: Dessert
Method: Stovetop / No-Bake
This Coconut and Condensed Milk Dessert is creamy, chewy, rich, and incredibly easy to make. With sweet condensed milk and plenty of coconut in every bite, these little squares are a simple treat that’s perfect for sharing.