This ultra-creamy, coconut-packed dessert is light, refreshing, and incredibly easy to make with just a few ingredients. It has a smooth, pudding-like base topped with a generous layer of shredded coconut – perfect for hot days, parties, or when you want something sweet without turning on the oven. Many people call it “coconut cloud” or “coconut snow” because of its fluffy texture!
Ingredients (for a 9×13 inch / 23×33 cm baking dish, about 12–16 servings):
- 2 cups (500 ml) heavy whipping cream (cold)
- 1 can (14 oz / 400 ml) sweetened condensed milk
- 1 can (13.5 oz / 400 ml) coconut milk (full-fat, shaken well)
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix (or coconut pudding if available)
- 1–1½ cups (100–150 g) shredded sweetened coconut (plus extra for topping)
- 1 tsp vanilla extract (optional, for extra flavor)
- Optional: ½ cup crushed pineapple (drained) or a handful of mini marshmallows for variation
Instructions:
- In a large mixing bowl, pour the cold heavy cream and beat with an electric mixer on medium-high speed until soft peaks form (about 2–3 minutes).
- Add the sweetened condensed milk, coconut milk, instant pudding mix, and vanilla extract (if using). Beat on low speed first to combine, then increase to high and whip until the mixture thickens and becomes creamy and fluffy (about 3–5 minutes). It should look like thick whipped pudding.
- Gently fold in 1 cup of shredded coconut (and crushed pineapple or marshmallows if using) with a spatula – don’t overmix to keep it airy.
- Pour the creamy mixture into a 9×13 inch glass or ceramic dish (or individual serving glasses for a prettier presentation). Smooth the top with a spatula.
- Generously sprinkle the remaining shredded coconut all over the surface – press lightly so it sticks.
- Cover with plastic wrap and refrigerate for at least 4 hours (best overnight) so it sets and the flavors meld. The longer it chills, the firmer and more scoopable it becomes.
- Serve chilled straight from the fridge. Scoop generous portions with a spoon – it’s soft and creamy, almost like ice cream but no freezing needed!
Tips:
- For a lighter version: Use light coconut milk and half-and-half instead of heavy cream (it will be softer, more mousse-like).
- Make it tropical: Add a layer of crushed pineapple or diced mango at the bottom before pouring the cream mixture.
- Storage: Keeps in the fridge for up to 4–5 days (cover well so it doesn’t absorb fridge odors).
- Serving ideas: Garnish with fresh mint leaves, toasted coconut flakes, or a drizzle of caramel for extra indulgence.
Enjoy this dreamy, coconut heaven – it’s dangerously addictive and disappears fast! 🥥🍮✨
