🥥 Layered Creamy Coconut Caramel Dessert
Ingredients
Coconut Cream Layer
- 2 cups coconut milk
- ½ cup heavy cream
- ⅓ cup sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Caramel Layer
- ¾ cup sugar
- ¼ cup water
- ½ cup heavy cream (warm)
- 1 tbsp butter
- Pinch of salt
Base (Optional but Recommended)
- 200 g tea biscuits or digestive biscuits, crushed
- 80 g butter, melted
Topping (Optional)
- Toasted coconut flakes
- Caramel drizzle
Instructions
Base
- Mix crushed biscuits with melted butter.
- Press into the bottom of a glass dish or individual cups. Chill 15 minutes.
Caramel
- Heat sugar and water over medium heat until deep amber (do not stir).
- Carefully add warm cream, then butter and salt. Stir until smooth.
- Let cool slightly.
Coconut Cream
- In a saucepan, whisk coconut milk, cream, sugar, cornstarch, and salt.
- Cook over medium heat, stirring constantly, until thick and creamy.
- Remove from heat, stir in vanilla.
Assemble
- Pour a layer of caramel over the base.
- Add coconut cream layer.
- Repeat layers if desired.
- Chill at least 3 hours until fully set.
Finish
- Top with toasted coconut and extra caramel before serving.
Why This Dessert Slaps 😍
- No oven needed
- Creamy, silky texture
- Perfect balance of coconut sweetness + deep caramel
If you want, I can:
- Make it no-sugar / diet
- Turn it into a viral Facebook post
- Adapt it into cups for parties
- Add chocolate or pineapple layers
Just say the word 🥥✨
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