20 Creamy Coconut Milk Dessert Recipes Delightful

Silky, rich, and irresistibly tropical—coconut milk transforms desserts into creamy dreamscapes with minimal effort. Whether you’re craving a quick no-bake treat or a showstopping finale to dinner, these 20 luscious recipes prove that coconut milk is the secret to effortless indulgence. From classic puddings to frozen delights, get ready to whisk, chill, and savor your way through the most delightful dairy-free desserts.

Coconut Milk Panna Cotta with Mango Glaze

You know those desserts that feel like a tropical vacation in every bite? This Coconut Milk Panna Cotta with Mango Glaze is exactly that—creamy, dreamy, and just sweet enough to satisfy without being cloying. I first fell in love with panna cotta at a tiny trattoria in Rome, but this version swaps heavy cream for coconut milk, making it lighter yet luxuriously silky. Plus, that vibrant glaze? It’s like sunshine on a plate.

Ingredients

• 2 cups full-fat coconut milk (shake the can well before using)
• 1/4 cup granulated sugar (adjust by 1 tbsp for less sweetness)
• 1 1/2 tsp unflavored gelatin (or agar agar for vegetarian option)
• 1 tsp vanilla extract (or scrape half a vanilla bean for extra flavor)
• 1 cup ripe mango purée (fresh or thawed frozen mango)
• 1 tbsp honey (warmed for easier mixing)
• Pinch of salt (balances the sweetness)

Instructions

1. In a small bowl, sprinkle gelatin over 2 tbsp cold water. Let it bloom for 5 minutes until spongy.
2. In a saucepan over medium-low heat, warm coconut milk, sugar, and salt, stirring until sugar dissolves (about 3 minutes—do not boil).
3. Remove from heat. Whisk in bloomed gelatin and vanilla until fully dissolved (no lumps!).
4. Strain mixture through a fine-mesh sieve into 4 ramekins. Cool to room temperature, then refrigerate for 4 hours (or until set—should jiggle slightly when nudged).
5. For the glaze, blend mango purée and honey until smooth. Strain to remove any fibers.
6. Gently spoon 2-3 tbsp glaze over each set panna cotta. Return to fridge for 15 minutes to firm up.

Light as air yet rich in flavor, this panna cotta melts on the tongue with a hint of tropical mango. Try serving it with toasted coconut flakes or a sprig of mint for a pretty finish—it’s a showstopper at summer dinners!

Silky Coconut Milk Chocolate Mousse

Now, I don’t know about you, but there’s something magical about a dessert that feels indulgent yet light—like this Silky Coconut Milk Chocolate Mousse. I stumbled upon this recipe during a summer heatwave when I craved something cool and chocolatey without the heaviness of traditional mousse. Trust me, it’s a game-changer.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk (chilled overnight—don’t shake!)
• 4 oz dark chocolate (70% or higher, chopped)
• 2 tbsp maple syrup (or honey, adjust to sweetness preference)
• 1 tsp vanilla extract
• Pinch of sea salt (enhances the chocolate flavor)

Instructions

1. Scoop out the solid coconut cream from the chilled can, leaving the watery liquid behind (save it for smoothies!).
2. Melt the dark chocolate in a double boiler over low heat, stirring constantly until smooth, about 3–4 minutes. Tip: A glass bowl over simmering water works if you don’t have a double boiler.
3. Let the melted chocolate cool slightly (2–3 minutes) to avoid curdling the coconut cream.
4. In a large bowl, whip the coconut cream with an electric mixer on high speed until fluffy, about 2 minutes.
5. Gently fold in the melted chocolate, maple syrup, vanilla, and salt until fully combined. Tip: Use a spatula and fold in a figure-eight motion to keep the mixture airy.
6. Divide the mousse into 4 serving glasses and refrigerate for at least 2 hours, or until set. Tip: Cover with plastic wrap to prevent a skin from forming.

Ultra-smooth and decadent, this mousse is like a cloud of chocolate with a subtle coconut undertone. I love topping it with fresh berries or a sprinkle of toasted coconut flakes for extra crunch.

Vegan Coconut Milk Rice Pudding

A creamy bowl of vegan coconut milk rice pudding is my go-to comfort dessert, especially on lazy Sunday afternoons. It’s surprisingly simple to make, and the tropical coconut flavor feels like a mini vacation—no plane ticket required. I love topping mine with fresh mango or a drizzle of maple syrup for extra indulgence.

Ingredients

• 1 cup jasmine rice (rinsed well—this removes excess starch for a creamier texture)
• 1 (13.5 oz) can full-fat coconut milk (shaken well before opening)
• 2 cups water
• 1/3 cup maple syrup (or agave for a milder sweetness)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (plus extra for garnish)

Instructions

1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, and water. Stir gently to mix.
2. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and cover the saucepan. Simmer for 20 minutes, stirring every 5 minutes to ensure even cooking.
4. After 20 minutes, remove the lid and stir in the maple syrup, vanilla extract, salt, and cinnamon. Cook uncovered for another 5 minutes, stirring constantly, until the pudding thickens slightly.
5. Remove from heat and let the pudding sit for 5 minutes—it will continue to thicken as it cools.

You’ll love the velvety texture and the way the coconut milk makes each spoonful rich but not overly heavy. Yogurt lovers can swirl in a dollop of dairy-free yogurt for a tangy contrast, or serve it warm with toasted coconut flakes for crunch.

Coconut Milk Ice Cream with Toasted Coconut Flakes

After a sweltering summer day, nothing hits the spot like a creamy, tropical-inspired dessert. I first tried coconut milk ice cream on a trip to Hawaii, and ever since, I’ve been obsessed with recreating that rich, dairy-free goodness at home—especially with a crunchy toasted coconut topping for contrast.

Ingredients

• 2 (13.5 oz) cans full-fat coconut milk (chilled overnight for best texture)
• 1/2 cup granulated sugar (or sub coconut sugar for deeper flavor)
• 1 tsp vanilla extract (pure, not imitation)
• 1/4 tsp salt (balances sweetness)
• 1/2 cup unsweetened coconut flakes (toasted—trust me, it’s worth the extra step!)

Instructions

1. In a blender, combine the chilled coconut milk, sugar, vanilla, and salt. Blend on high for 30 seconds until completely smooth. (Tip: Scrape down the sides halfway to ensure no sugar granules remain.)
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until thick and creamy.
3. While the ice cream churns, toast the coconut flakes: Heat a dry skillet over medium-low heat, add the flakes, and stir constantly for 3–4 minutes until golden brown. (Tip: They burn easily, so keep a close eye!)
4. Transfer the churned ice cream to a freezer-safe container, folding in half the toasted coconut flakes. Reserve the rest for topping.
5. Freeze for at least 4 hours, or until firm. (Tip: Lay a piece of parchment directly on the surface to prevent ice crystals.)

My favorite way to serve this? Scoop it into waffle cones with a sprinkle of the reserved toasted coconut—the combo of creamy, cold ice cream and crunchy flakes is pure magic.

Pandan Coconut Milk Custard

Kicking off summer with a dessert that’s as vibrant as it is comforting—this Pandan Coconut Milk Custard is my go-to when I crave something subtly sweet with a tropical twist. I first stumbled upon this gem at a friend’s potluck, and after one bite, I knew I had to recreate it at home (with a few tweaks, of course).

Ingredients

• 1 cup coconut milk (full-fat for creaminess)
• 1/2 cup granulated sugar (adjust to taste)
• 3 large eggs (room temperature blends smoother)
• 1/4 tsp pandan extract (or 5 fresh pandan leaves, blended and strained)
• 1/8 tsp salt (balances the sweetness)

Instructions

1. Preheat the oven to 325°F and lightly grease four 6-oz ramekins with coconut oil or butter.
2. In a saucepan over medium heat, warm the coconut milk and sugar, stirring until the sugar dissolves completely—about 3 minutes. Remove from heat and let cool slightly.
3. In a bowl, whisk the eggs until just combined (over-whisking creates bubbles). Tip: Strain the mixture later for a silky texture.
4. Slowly pour the warm coconut milk into the eggs while whisking constantly to temper them.
5. Add the pandan extract and salt, whisking until evenly green. Tip: For a stronger pandan flavor, steep fresh leaves in the warm milk first.
6. Divide the custard evenly among the ramekins and place them in a baking dish. Fill the dish with hot water halfway up the ramekins for a water bath.
7. Bake for 35–40 minutes until the edges are set but the center jiggles slightly. Tip: Cover with foil if browning too quickly.
8. Let cool to room temperature, then chill for at least 2 hours before serving.

Perfectly wobbly and fragrant, this custard pairs beautifully with fresh mango or a drizzle of caramel. I love serving it in coconut shells for a playful, beachy vibe—trust me, it’s a crowd-pleaser!

Coconut Milk Tapioca Pudding with Fresh Berries

Very few desserts hit the spot like a creamy, dreamy tapioca pudding—especially when it’s made with rich coconut milk and topped with juicy fresh berries. I first fell in love with this dish at a tiny café in Portland, and after countless attempts (and a few kitchen disasters), I’ve finally nailed the perfect recipe. It’s my go-to when I want something comforting yet light, and trust me, the berry topping makes all the difference.

Ingredients

• 1/2 cup small pearl tapioca (soak for 30 minutes for faster cooking)
• 1 (13.5 oz) can full-fat coconut milk (shaken well before opening)
• 1/2 cup water
• 1/3 cup granulated sugar (adjust to taste)
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries—whatever’s in season)

Instructions

1. In a medium saucepan, combine soaked tapioca, coconut milk, water, sugar, and salt. Stir well.
2. Heat the mixture over medium-low heat, stirring frequently to prevent sticking, until it reaches a gentle simmer (about 8–10 minutes).
3. Reduce heat to low and cook, stirring occasionally, for 15–20 minutes or until the tapioca pearls turn translucent and the pudding thickens. Tip: If it thickens too much, add a splash of water.
4. Remove from heat and stir in vanilla extract. Let cool for 5 minutes.
5. Divide the pudding into serving bowls and refrigerate for at least 1 hour to set.
6. Top each bowl with fresh berries just before serving. Tip: For extra flair, drizzle with honey or sprinkle toasted coconut flakes.

What I love most about this pudding is the contrast between the creamy coconut base and the bright, tangy berries. It’s fantastic chilled on a hot day, but if you’re feeling indulgent, try it warm with a scoop of vanilla ice cream—pure bliss!

Coconut Milk Flan with Caramel Sauce

Flan has always been one of those desserts that feels fancy but is surprisingly simple to make at home. This coconut milk version adds a tropical twist to the classic, and the caramel sauce? Absolute perfection. I love serving this at summer gatherings—it’s always a hit!

Ingredients

• 1 cup granulated sugar (for caramel)
• 4 large eggs (room temperature for smoother mixing)
• 1 (14-oz) can coconut milk (full-fat for creaminess)
• 1 (12-oz) can evaporated milk
• 1 tsp vanilla extract (pure for best flavor)
• Pinch of salt (balances sweetness)

Instructions

1. Preheat oven to 350°F and place a large roasting pan inside—this will act as a water bath later.
2. In a small saucepan, heat 1 cup sugar over medium heat, stirring constantly until it melts into a deep amber caramel, about 5-7 minutes. Tip: Avoid stirring once it starts melting to prevent crystallization.
3. Immediately pour the caramel into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside.
4. In a blender, combine eggs, coconut milk, evaporated milk, vanilla, and salt. Blend until completely smooth, about 30 seconds. Tip: Strain the mixture through a fine-mesh sieve for an ultra-silky texture.
5. Pour the custard mixture over the caramel in the cake pan.
6. Place the cake pan in the preheated roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
7. Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Tip: Overbaking can cause cracks, so keep an eye on it.
8. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
9. To serve, run a knife around the edges, place a plate upside-down over the pan, and flip quickly to release the flan.

Now that silky, coconut-infused flan is ready to impress! The caramel sauce pools beautifully around each slice, and a sprinkle of toasted coconut adds a lovely crunch. Trust me, no one will guess how easy it was to make.

Coconut Milk Cheesecake with Lime Zest

Zesty flavors and creamy textures are my weakness, and this Coconut Milk Cheesecake with Lime Zest is no exception. I first stumbled upon this recipe during a summer potluck, and after one bite, I knew I had to recreate it at home—with a few tweaks, of course. Now, it’s my go-to dessert when I want something refreshing yet indulgent.

Ingredients

• 1 ½ cups graham cracker crumbs (or gluten-free alternative)
• ½ cup melted butter (unsalted works best)
• 2 (13.5 oz) cans full-fat coconut milk (chilled overnight for best results)
• 16 oz cream cheese, softened (leave out for 30 minutes)
• ¾ cup granulated sugar (adjust to taste)
• 2 tbsp lime zest (about 2 limes, finely grated)
• 2 tbsp lime juice (freshly squeezed)
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
2. In a bowl, mix graham cracker crumbs and melted butter until evenly combined. Tip: Press the mixture firmly into the pan to avoid a crumbly crust.
3. Press the crumb mixture into the bottom of the pan and halfway up the sides. Bake for 10 minutes, then let cool completely.
4. In a large bowl, beat softened cream cheese until smooth, about 2 minutes. Scrape down the sides to ensure no lumps remain.
5. Add sugar, lime zest, lime juice, vanilla, and salt. Beat until fully incorporated, about 1 minute.
6. Open the chilled coconut milk cans and scoop out the solid cream, leaving the liquid behind. Whip the coconut cream until fluffy, about 3 minutes.
7. Gently fold the whipped coconut cream into the cream cheese mixture until no streaks remain. Tip: Don’t overmix, or the filling may deflate.
8. Pour the filling into the cooled crust and smooth the top. Chill for at least 6 hours, preferably overnight.

Lusciously creamy with a tangy lime kick, this cheesecake is perfect topped with fresh berries or a drizzle of coconut caramel. The coconut milk adds a light, airy texture that’s downright addictive—trust me, you’ll want a second slice.

Coconut Milk Tres Leches Cake

Coconut milk tres leches cake? Yes, please! I first fell in love with this tropical twist on the classic dessert at a friend’s summer potluck, and after a few (okay, many) attempts to perfect it at home, I’m thrilled to share my foolproof version. It’s ultra-moist, subtly sweet, and just coconutty enough to feel like a vacation in every bite.

Ingredients

– 1 ½ cups all-purpose flour (spooned and leveled)
– 1 tsp baking powder
– ¼ tsp salt
– 5 large eggs, room temperature (for fluffier cake)
– 1 cup granulated sugar
– ½ cup whole milk
– 1 tsp vanilla extract
– 1 (13.5 oz) can coconut milk (full-fat for richness)
– 1 (14 oz) can sweetened condensed milk
– 1 cup heavy cream
– 1 tbsp powdered sugar (for whipped cream topping)
– Toasted coconut flakes (optional, for crunch)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and lightly dust with flour.
2. Whisk flour, baking powder, and salt in a bowl. Set aside.
3. Beat eggs and sugar with a mixer on high speed for 5 minutes until pale and thick (this creates the cake’s airy texture).
4. Reduce mixer speed to low. Alternate adding the flour mixture and whole milk, mixing just until combined. Stir in vanilla.
5. Pour batter into the prepared dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool cake in the pan for 10 minutes, then poke holes all over with a fork (this helps the milks soak in evenly).
7. Whisk coconut milk, condensed milk, and heavy cream in a pitcher. Slowly pour over the warm cake, letting it absorb for 1 hour at room temperature.
8. Refrigerate cake for at least 4 hours (overnight is best for maximum moisture).
9. Before serving, whip heavy cream and powdered sugar to stiff peaks. Spread over cake and sprinkle with toasted coconut flakes if using.

What makes this cake special is the way the coconut milk infuses every bite with creamy, tropical flavor without overpowering. Serve it chilled with fresh mango slices or a drizzle of caramel for an extra-decadent touch.

Coconut Milk Chia Pudding with Honey Drizzle

Perfect for those busy mornings when you need a quick yet nourishing breakfast, this Coconut Milk Chia Pudding with Honey Drizzle has become my go-to. I love how effortlessly it comes together—just a few minutes of prep the night before, and voilà, a creamy, dreamy pudding awaits you in the morning. Plus, the honey drizzle adds just the right touch of sweetness without overpowering the delicate coconut flavor.

Ingredients

• 1/2 cup chia seeds (I prefer black chia seeds for a prettier presentation)
• 1 1/2 cups full-fat coconut milk (shake the can well before opening)
• 2 tbsp honey, plus extra for drizzling (adjust to taste)
• 1/2 tsp vanilla extract (pure vanilla lends the best flavor)
• Pinch of salt (balances the sweetness)

Instructions

1. In a medium bowl, combine the chia seeds, coconut milk, honey, vanilla extract, and salt. Whisk vigorously for 1 minute to prevent clumping.
2. Let the mixture sit for 5 minutes, then whisk again to break up any chia seed clusters that may have formed.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight. The chia seeds will absorb the liquid and thicken into a pudding-like consistency.
4. When ready to serve, give the pudding a good stir to loosen it up. If it’s too thick, add a splash of coconut milk or water to reach your desired consistency.
5. Drizzle with additional honey just before serving for a touch of extra sweetness and a glossy finish.

Delightfully creamy with a slight chew from the chia seeds, this pudding is like a tropical vacation in a bowl. Try topping it with fresh mango or toasted coconut flakes for an extra layer of texture and flavor. It’s also fantastic layered with granola for a parfait-style treat.

Coconut Milk Coconut Macaroons

A rainy afternoon in my tiny apartment kitchen led me to whip up these Coconut Milk Coconut Macaroons—soft, chewy, and packed with tropical flavor. They’re the perfect treat when you’re craving something sweet but don’t want to fuss with complicated baking techniques. Plus, they’re naturally gluten-free, which is a win in my book!

Ingredients

– 3 cups sweetened shredded coconut (pack it lightly for the right texture)
– 1/2 cup coconut milk (full-fat for the best richness)
– 1/4 cup granulated sugar (adjust if you prefer less sweetness)
– 1 tsp vanilla extract (pure for the best flavor)
– 1/4 tsp salt (balances the sweetness)
– 1 large egg white (helps bind the macaroons)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, coconut milk, sugar, vanilla extract, and salt. Mix until evenly incorporated.
3. In a separate bowl, whisk the egg white until frothy (about 30 seconds—no need for stiff peaks).
4. Gently fold the egg white into the coconut mixture until fully combined.
5. Scoop 1-tbsp portions of the mixture onto the prepared baking sheet, spacing them 1 inch apart.
6. Bake for 20–22 minutes, or until the edges are golden brown and the tops are lightly toasted.
7. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack.

Unsure how to serve these little bites of heaven? Try drizzling them with melted dark chocolate or pairing them with a cup of strong coffee. The crisp exterior gives way to a moist, coconutty center—pure bliss in every bite!

Coconut Milk Mango Sticky Rice

Mango sticky rice has always been my go-to dessert when I crave something tropical yet comforting. There’s something magical about the creamy coconut milk, sweet mango, and chewy rice that transports me straight to a beachside getaway—even if I’m just in my tiny kitchen. If you’ve never tried making it at home, trust me, it’s easier than you think and totally worth the effort.

Ingredients

• 1 cup glutinous rice (also called sticky rice—rinsing removes excess starch)
• 1 ½ cups water (for soaking the rice)
• 1 (13.5 oz) can coconut milk (full-fat for the creamiest texture)
• ¼ cup granulated sugar (adjust to taste)
• ½ tsp salt (balances the sweetness)
• 1 ripe mango (sliced—look for one that’s fragrant and slightly soft)
• 1 tbsp toasted sesame seeds (for crunch, optional)

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear, about 3-4 times.
2. Soak the rice in 1 ½ cups water for at least 4 hours or overnight (this ensures even cooking).
3. Drain the rice and steam it in a bamboo steamer or rice cooker for 20 minutes, or until translucent and tender.
4. While the rice cooks, heat the coconut milk, sugar, and salt in a small saucepan over medium-low heat, stirring until the sugar dissolves (about 3 minutes).
5. Once the rice is done, transfer it to a bowl and pour half the warm coconut mixture over it. Gently fold to combine, then let it sit for 10 minutes to absorb the liquid.
6. Peel and slice the mango into thin strips or cubes.
7. To serve, scoop the sticky rice onto a plate, arrange mango slices alongside, and drizzle with the remaining coconut sauce. Sprinkle with toasted sesame seeds if using.

For the best experience, serve this slightly warm—the contrast between the cool mango and the fragrant rice is heavenly. Leftovers? Layer them in a jar for a portable tropical treat the next day!

Coconut Milk Bread Pudding with Rum Sauce

Zesty flavors and cozy vibes—that’s what this Coconut Milk Bread Pudding with Rum Sauce is all about. I first made this on a lazy Sunday when I had a loaf of stale bread and a craving for something indulgent, and now it’s my go-to dessert for impressing guests (or just treating myself). The rum sauce? Absolutely non-negotiable.

Ingredients

• 4 cups stale bread, cubed (French or brioche works best)
• 1 (13.5 oz) can coconut milk (full-fat for richness)
• 3 large eggs
• 1/2 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup raisins (optional, but highly recommended)
• 1/4 cup unsalted butter, melted (plus extra for greasing)
• 1/2 cup dark rum (for the sauce—don’t skip!)
• 1/4 cup brown sugar (for the sauce)
• 1/4 cup heavy cream (for the sauce)

Instructions

1. Preheat oven to 350°F and grease an 8×8-inch baking dish with butter.
2. In a large bowl, whisk together coconut milk, eggs, granulated sugar, vanilla, and salt until smooth.
3. Add bread cubes and raisins (if using) to the bowl, pressing them down to soak up the liquid. Let sit for 10 minutes.
4. Pour the mixture into the prepared dish and drizzle melted butter evenly over the top.
5. Bake for 40–45 minutes, or until the top is golden and the center is set (no jiggle when shaken).
6. While the pudding bakes, make the rum sauce: In a small saucepan over medium heat, combine rum, brown sugar, and heavy cream. Simmer for 5 minutes, stirring constantly, until slightly thickened.
7. Remove the pudding from the oven and let it cool for 5 minutes before serving.
8. Drizzle warm rum sauce over individual portions.

Rich, custardy, and fragrant with coconut, this bread pudding is best served warm—the rum sauce soaks into every nook, adding a boozy kick. Try it with a scoop of vanilla ice cream for extra decadence.

Coconut Milk Matcha Popsicles

One of my favorite ways to beat the summer heat is with these creamy, dreamy Coconut Milk Matcha Popsicles. I stumbled upon this combo after a particularly strong matcha latte craving, and let me tell you, freezing it was a game-changer. Now, I always keep a batch in my freezer for those sweltering afternoons when I need a refreshing pick-me-up.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk (shaken well—don’t skip this!)
• 2 tbsp high-quality matcha powder (sifted to avoid clumps)
• 1/3 cup honey or maple syrup (adjust to taste)
• 1 tsp vanilla extract (optional, but adds depth)
• Pinch of salt (balances the sweetness)

Instructions

1. In a blender, combine the coconut milk, sifted matcha powder, honey, vanilla extract, and salt. Blend on high for 30 seconds until completely smooth and no matcha clumps remain.
2. Pour the mixture into popsicle molds, leaving about 1/4 inch at the top for expansion. Tap the molds gently on the counter to release any air bubbles.
3. Insert popsicle sticks and freeze for at least 6 hours, or overnight for best results. If your molds don’t have built-in sticks, freeze for 1 hour first, then insert sticks—this keeps them upright.
4. To unmold, run warm water over the outside of the molds for 10-15 seconds, then gently pull the popsicles out.

Creamy, subtly sweet, and packed with that earthy matcha kick, these popsicles are like a frozen latte you can hold. For an extra fancy touch, roll the unmolded popsicles in toasted coconut flakes or drizzle with melted dark chocolate before serving.

Coconut Milk Banana Pudding

Zesty and creamy with a tropical twist, this Coconut Milk Banana Pudding is my go-to dessert when I want something luscious but not overly heavy. I first stumbled upon this combo during a summer potluck, and now it’s a staple in my kitchen—especially when I’m craving a no-bake treat that comes together in minutes.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk (chilled overnight for best texture)
• 3 ripe bananas (slice them just before assembling to avoid browning)
• 1/4 cup maple syrup (or honey, adjust to sweetness preference)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 cup crushed vanilla wafers (or graham crackers for a nuttier twist)
• Pinch of sea salt (balances the sweetness)

Instructions

1. Open the chilled coconut milk can and scoop out the solidified cream into a large bowl, leaving the watery liquid behind (save it for smoothies!).
2. Add the maple syrup, vanilla extract, and sea salt to the coconut cream. Whip with a hand mixer on medium speed for 2–3 minutes until fluffy and slightly stiff.
3. Slice the bananas into 1/4-inch rounds. Tip: A slight green tinge on the peels means they’ll hold up better in the pudding.
4. In serving glasses or a trifle dish, layer half the crushed wafers, followed by half the banana slices, then half the coconut cream. Repeat the layers.
5. Chill for at least 30 minutes to let the flavors meld. Tip: Cover with plastic wrap pressed directly on the pudding surface to prevent a skin from forming.
6. Just before serving, sprinkle reserved wafer crumbs on top for crunch.

This pudding is dreamily creamy with a hint of caramel from the maple syrup, while the bananas add a natural sweetness. Try topping it with toasted coconut flakes or a drizzle of dark chocolate for an extra indulgent touch.

Coconut Milk Avocado Mousse

Perfect for those sweltering summer nights when you crave something creamy yet light, this Coconut Milk Avocado Mousse is my go-to dessert. I stumbled upon this combo during a last-minute pantry raid, and now it’s a staple in my house—especially when avocados are ripe and begging to be used. Plus, it’s so easy, you can whip it up while binge-watching your favorite show.

Ingredients

• 2 ripe avocados, pitted and scooped (look for soft but not mushy)
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight (don’t shake—use just the thick cream from the top)
• 1/4 cup maple syrup (or honey for a non-vegan option)
• 1 tsp vanilla extract
• Pinch of salt (balances the sweetness)
• 1 tbsp lime juice (or lemon, but lime adds a tropical twist)

Instructions

1. Open the chilled coconut milk can without shaking it. Scoop out the thick cream layer into a large bowl, leaving the watery liquid behind (save it for smoothies!).
2. Add the avocado flesh, maple syrup, vanilla extract, salt, and lime juice to the bowl with the coconut cream.
3. Using a hand mixer or blender, whip the mixture on medium speed for 2–3 minutes until completely creamy and no avocado lumps remain. Scrape down the sides as needed.
4. Taste and adjust sweetness or lime juice if desired, but avoid overmixing once sweeteners are added to keep the texture airy.
5. Divide the mousse into 4 small serving cups and chill in the fridge for at least 30 minutes to firm up (or up to 2 hours for a thicker texture).

Dreamily smooth with a hint of tropical flair, this mousse is like a cross between pudding and whipped cream. I love topping it with toasted coconut flakes or fresh berries for a little crunch—or just eat it straight from the bowl, no judgment here.

Coconut Milk Coconut Custard Pie

Last weekend, I found myself craving something creamy, tropical, and just a little indulgent—so naturally, I turned to this Coconut Milk Coconut Custard Pie. It’s like a vacation in every bite, with a silky texture and just the right amount of sweetness. Plus, it’s easier to make than you’d think, even if you’re not a pie pro!

Ingredients

• 1 9-inch pie crust (store-bought or homemade, pre-baked)
• 1 13.5-oz can full-fat coconut milk (shake well before opening)
• 3 large eggs (room temperature for smoother mixing)
• 3/4 cup granulated sugar (adjust to taste)
• 1/4 cup cornstarch (for thickening)
• 1 tsp vanilla extract (or coconut extract for extra flavor)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup shredded coconut (toasted, for garnish—optional but recommended)

Instructions

1. Preheat oven to 350°F (175°C). Place the pre-baked pie crust on a baking sheet for stability.
2. In a medium saucepan, whisk together coconut milk, eggs, cornstarch, sugar, vanilla, and salt until smooth. Tip: Whisk constantly to avoid lumps.
3. Cook the mixture over medium heat, stirring continuously, until it thickens to a pudding-like consistency (about 8–10 minutes). Tip: Drag a spoon through the custard—if it leaves a clean line, it’s ready.
4. Pour the hot custard into the pie crust, smoothing the top with a spatula. Tip: Tap the pan lightly to release air bubbles.
5. Bake for 20–25 minutes, or until the edges are set but the center still jiggles slightly.
6. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) to fully firm up.
7. Before serving, sprinkle with toasted shredded coconut for crunch.

You’ll love the velvety texture of this pie—rich but not heavy, with a delicate coconut flavor that shines. Try serving it with a drizzle of caramel or fresh mango slices for a fun twist!

Coconut Milk Pumpkin Pie

There’s something so comforting about a slice of pumpkin pie, especially when it’s made with creamy coconut milk for a subtle tropical twist. I first tried this variation during a cozy Friendsgiving a few years ago, and now it’s my go—no one ever guesses the secret ingredient! Trust me, this pie is so velvety, you’ll want to make it year-round.

Ingredients

– 1 (15 oz) can pumpkin puree (not pumpkin pie filling) – 1 (13.5 oz) can full-fat coconut milk (shake well before opening) – ¾ cup granulated sugar (or coconut sugar for deeper flavor) – 2 large eggs, room temperature – 1 tsp ground cinnamon – ½ tsp ground ginger – ¼ tsp ground cloves – ½ tsp salt – 1 unbaked 9-inch pie crust (homemade or store-bought, chilled)

Instructions

1. Preheat oven to 425°F (220°C). Place a baking sheet on the middle rack to heat up—this helps crisp the bottom crust. 2. In a large bowl, whisk together pumpkin puree, coconut milk, and sugar until smooth. 3. Add eggs one at a time, whisking thoroughly after each to avoid lumps. 4. Stir in cinnamon, ginger, cloves, and salt until evenly combined. Taste and adjust spices if needed (tip: the flavors will deepen while baking). 5. Pour filling into the chilled pie crust, smoothing the top with a spatula. 6. Carefully place pie on the preheated baking sheet and bake at 425°F (220°C) for 15 minutes. 7. Reduce oven temperature to 350°F (175°C) and bake for 40–45 minutes, or until the edges are set but the center still jiggles slightly (it’ll firm up as it cools). 8. Cool completely on a wire rack, about 2 hours, before slicing. My favorite thing about this pie? The coconut milk adds a silky richness without overpowering the pumpkin. Serve it with a dollop of whipped coconut cream and a sprinkle of toasted coconut flakes for extra flair.

Coconut Milk Almond Jelly with Lychee

How many times have I craved a light, refreshing dessert that’s both creamy and fruity? This Coconut Milk Almond Jelly with Lychee is my go-to when I want something effortlessly elegant—cool, silky, and just sweet enough. Plus, it’s a nostalgic throwback to the Asian desserts I grew up loving, with a twist that feels perfectly summery.

Ingredients

– 1 (13.5 oz) can full-fat coconut milk (shake well before using)
– 1/2 cup sugar (adjust for sweetness preference)
– 1 tbsp agar-agar powder (or 4 tsp agar-agar flakes)
– 1/2 cup water (for dissolving agar-agar)
– 1 (20 oz) can lychees in syrup (reserve 1/4 cup syrup for jelly)
– 1/4 tsp almond extract (adds depth; don’t skip!)
– Pinch of salt (balances sweetness)

Instructions

1. In a small saucepan, combine water and agar-agar powder. Let sit for 5 minutes to bloom.
2. Heat the mixture over medium-low, stirring constantly until agar-agar fully dissolves (about 3–4 minutes—no lumps!).
3. Add coconut milk, sugar, and salt, whisking until smooth. Simmer for 2 minutes (do not boil).
4. Remove from heat; stir in almond extract and reserved lychee syrup. Taste and adjust sweetness if needed.
5. Strain the mixture through a fine sieve into a 9×9-inch dish to ensure a silky texture.
6. Gently fold in half the lychees (save the rest for topping), distributing evenly.
7. Chill uncovered in the fridge for at least 3 hours, or until fully set (it should wobble slightly when shaken).
8. To serve, slice into cubes or scoop with a spoon. Top with remaining lychees and a drizzle of syrup.

Every bite of this jelly is a dream—the coconut milk makes it luxuriously creamy, while the lychee adds a floral pop. I love serving it in small glass bowls with a mint leaf for a restaurant-worthy touch, or layering it with fresh mango for extra tropical vibes.

Coconut Milk Passion Fruit Tart

Back when I first tasted a passion fruit tart at a tiny bakery in Miami, I knew I had to recreate it at home—but with a creamy coconut milk twist. This version is my go-to summer dessert, balancing tropical tang with velvety richness, and it’s easier to make than you’d think. Plus, it’s a great way to use up those extra passion fruits languishing in your fridge!

Ingredients

• 1 ½ cups graham cracker crumbs (or sub with gluten-free crackers)
• 6 tbsp melted unsalted butter (cooled slightly)
• ¼ cup granulated sugar
• 1 ½ cups full-fat coconut milk (shake the can well before using)
• ½ cup passion fruit pulp (strained, or adjust for more tartness)
• 3 large egg yolks
• ⅓ cup sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt
• Fresh mint or toasted coconut flakes (for garnish, optional)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Tip: Press the mixture firmly into the pan to prevent crumbling.
3. Bake crust for 10 minutes until lightly set. Cool completely on a wire rack.
4. In a saucepan over medium heat, whisk coconut milk, passion fruit pulp, and condensed milk until steaming but not boiling (about 3–4 minutes).
5. Whisk egg yolks in a separate bowl, then slowly pour in the warm coconut mixture, stirring constantly to temper. Tip: Strain the mixture through a fine sieve for ultra-smooth filling.
6. Return mixture to the saucepan; cook on low heat for 5 minutes, stirring until thickened (it should coat the back of a spoon).
7. Off heat, stir in vanilla and salt. Pour filling into the cooled crust. Tip: Tap the pan gently to release air bubbles.
8. Chill for at least 4 hours (or overnight) until fully set. Garnish with mint or coconut flakes before serving.

Here’s the magic: the tart is luxuriously creamy with a bright, citrusy punch from the passion fruit, while the coconut adds just enough sweetness. Try serving it with a drizzle of melted dark chocolate for an extra decadent touch!

Summary

Heavenly, right? These 20 creamy coconut milk desserts are a dream come true for anyone with a sweet tooth. From luscious puddings to tropical cakes, there’s something here for every occasion. Don’t just drool—pick a recipe and give it a try! Share your favorite in the comments, and pin this roundup to your dessert board for later. Happy baking!