This easy coconut lush dessert is a twist on an old-time favorite! It’s creamy, coconutty, and luscious! It’s also incredibly easy and made WITHOUT any instant pudding mix!
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 10(approximately)
Author Voula
Ingredients
For the Base
124 ladyfingers (200g / 7 oz)
¼cupmilk
For the Filling
2 cups(400 g) sugar
½ cup (60 g / 2.15 oz) all-purpose flour
dashof salt
6egg yolks
4cups(1 liter) coconut milk or regular milk
2teaspoonsvanilla extract
1 ½cups(122 g / 4.3 oz) desiccated coconut
For the Topping
1 ½ - 2cupsflaked coconut (coconut chips)
500 ml (18 fl oz)whipping cream or heavy cream
4tablespoonspowdered sugar
caramelized walnuts, sliced almonds, or chopped pecans (optional)
Instructions
For the Base
Line a plate with some paper towel. Dip the ladyfingers, one at a time in the milk and place them on the paper towel to drain.
Line a pan evenly with the ladyfingers. Set aside.
For the Filling
In a large saucepan, combine the sugar, flour and salt.
In a large bowl, combine the egg yolks, the milk and the vanilla . Stir the egg mixture into the flour mixture and stir over medium heat until it becomes thick and bubbly.
Continue stirring and reduce heat to low. Contintue to stir for 2-3 minutes longer. Stir in the dessicated coconut.
Pour the filling over the ladyfingers and cover with plastic wrap. Allow it to cool completely.
For the Topping
Toast the coconut flakes in a non-stick fryng pan on medium-low heat until light brown, about 3 minutes, mixing often to prevent burning. Set aside.
Beat the whipping cream and the powdered sugar together with a hand mixer until whipped cream forms, about 5 minutes.
When filling has completely cooled, remove the plastic wrap, add the whipped cream and spread evenly on the top.
Add the toasted coconut flakes or nuts. Refrigerate before serving, at least 2 hours.
Enjoy!
Notes
Toasting the coconut flakes in a non-stick frying pan is such a time-saver as opposed to using the oven! Just be careful because it can burn easily.
Keep the dessert in the refrigerator for at least 2 hours so the ladyfingers will have enough time to soften up.