This Coconut and Condensed Milk Dessert is a perfect combination of creamy, sweet, and tropical flavors. The condensed milk adds a luxurious richness, while the shredded coconut provides texture and a refreshing hint of the tropics. The vanilla extract subtly elevates the overall flavor, making each bite a harmonious blend of sweetness and warmth. What makes this dessert even more appealing is its simplicity—requiring only a handful of ingredients and minimal effort, yet yielding an impressive and delicious result. Whether you’re serving it plain or dressed up with a drizzle of chocolate, it’s sure to be a hit with family and friends!
Ingredients:
- 2 cups of shredded coconut (unsweetened or sweetened based on preference)
- 1 can (14 oz) of sweetened condensed milk
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- Optional: melted chocolate for drizzling or dipping
Instructions:
- Prepare the Coconut Mixture:
- In a large mixing bowl, add the shredded coconut. If you’re using unsweetened coconut, feel free to taste and adjust the sweetness level based on your preference.
- Add Condensed Milk:
- Pour the sweetened condensed milk over the shredded coconut. Stir well until the coconut is evenly coated with the condensed milk, forming a thick mixture.
- Flavoring:
- Add in the vanilla extract and a pinch of salt. Stir again to ensure everything is well combined. The vanilla will enhance the overall flavor, and the salt will balance the sweetness.
- Shape the Mixture:
- Line a baking sheet with parchment paper or lightly grease it. Using a spoon or your hands, scoop out small portions of the coconut mixture and form them into small mounds or balls. You can also use a silicone mold for more uniform shapes.
- Chill the Desserts:
- Place the coconut mounds onto the prepared baking sheet, making sure they aren’t touching each other. Refrigerate the desserts for at least 1-2 hours, or until they are firm to the touch.
- Optional Chocolate Coating:
- If you want to add a chocolate touch, melt some chocolate (dark, milk, or white) in the microwave or over a double boiler. Once melted, drizzle the chocolate over the coconut mounds or dip the bottoms of the coconut mounds into the chocolate. Place them back on the parchment paper to set.
- Serve and Enjoy:
- Once firm and set, your coconut and condensed milk desserts are ready to serve! They can be enjoyed immediately or stored in an airtight container in the refrigerator for up to a week.
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Tips:
- For an extra twist, try adding some chopped nuts or dried fruit to the coconut mixture.
- If you prefer a less sweet dessert, use unsweetened coconut and adjust the condensed milk to taste.
- These desserts can also be rolled in cocoa powder, cinnamon, or additional shredded coconut for extra texture and flavor.
Enjoy your homemade coconut and condensed milk delight!
