20 Delicious Condensed Coconut Milk Recipes Sweet

Dive into the creamy, dreamy world of condensed coconut milk with our roundup of 20 Delicious Condensed Coconut Milk Recipes Sweet! Whether you’re whipping up a quick dessert or adding a tropical twist to your favorite treats, these recipes are sure to delight. Perfect for home cooks looking to explore new flavors, each dish promises a spoonful of sweetness. Ready to sweeten your kitchen adventures? Let’s get started!

Coconut Milk Fudge

Indulge in the creamy, dreamy goodness of this Coconut Milk Fudge, a dairy-free delight that’s surprisingly simple to whip up.

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 cup full-fat coconut milk
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan, whisk together 2 cups granulated sugar and 1/2 cup unsweetened cocoa powder.
3. Stir in 1 cup full-fat coconut milk and 1/4 cup coconut oil. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Once boiling, reduce heat to low and continue to cook, without stirring, until the mixture reaches 235°F on a candy thermometer (about 10 minutes).
5. Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt. Beat the mixture vigorously with a wooden spoon until it thickens and loses its gloss (about 5 minutes).
6. Pour into the prepared pan and smooth the top. Let cool at room temperature for at least 2 hours before cutting into squares.

The magic of this fudge lies in its velvety texture and rich cocoa flavor, enhanced by the subtle sweetness of coconut milk. It’s a foolproof treat that’ll have everyone asking for the recipe.

Tip: For an extra coconutty flavor, sprinkle shredded coconut on top before the fudge sets.

Condensed Coconut Milk Ice Cream

Who knew that with just a few ingredients and no ice cream maker, you could whip up this dreamy Condensed Coconut Milk Ice Cream? It’s vegan, incredibly creamy, and packed with coconut flavor.

Ingredients

• 2 cans (14 oz each) full-fat coconut milk, chilled overnight
• 1 can (14 oz) sweetened condensed coconut milk
• 1 tsp pure vanilla extract
• 1/4 tsp salt

Instructions

1. Open the chilled cans of coconut milk and scoop out the solid coconut cream into a large bowl, leaving the liquid behind.
2. Add the sweetened condensed coconut milk, 1 tsp pure vanilla extract, and 1/4 tsp salt to the bowl with the coconut cream.
3. Using an electric mixer, beat the mixture on high speed for about 3 minutes until it’s fluffy and well combined.
4. Transfer the mixture to a loaf pan or airtight container, cover, and freeze for at least 6 hours, or until firm.
5. Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly.

This ice cream stands out for its luxuriously smooth texture and rich coconut taste, without any dairy. It’s a testament to how simple ingredients can create something spectacular.

Tip: For an extra coconutty crunch, sprinkle toasted coconut flakes on top before serving.

Vegan Coconut Milk Caramel

Dive into the creamy, dreamy world of vegan desserts with this luscious Vegan Coconut Milk Caramel that’s surprisingly simple to whip up.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture come to a boil. Cook for about 5-7 minutes until it turns a deep amber color.
2. Carefully pour in the can of full-fat coconut milk (the mixture will bubble up), and whisk continuously until smooth. Be cautious as the caramel is extremely hot.
3. Reduce the heat to low and simmer the mixture for about 10 minutes, stirring occasionally, until it thickens to a syrup-like consistency.
4. Remove from heat and stir in 1/2 tsp vanilla extract and 1/4 tsp sea salt. Let the caramel cool slightly before using; it will continue to thicken as it cools.

This Vegan Coconut Milk Caramel stands out with its rich, buttery flavor and silky texture, making it a perfect drizzle for desserts or a sweet dip for fruit.

Tip: For a smoother caramel, strain the mixture through a fine-mesh sieve after adding the coconut milk to remove any undissolved sugar crystals.

Coconut Milk Rice Pudding

There’s something undeniably comforting about a bowl of creamy coconut milk rice pudding, especially when it’s spiced just right and topped with a sprinkle of toasted coconut. This version is a breeze to make and brings a tropical twist to the classic dessert.

Ingredients

• 1 cup white jasmine rice
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups water
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons toasted coconut flakes, for garnish

Instructions

1. Rinse the white jasmine rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, granulated sugar, vanilla extract, ground cinnamon, and salt. Stir well to combine.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally to prevent sticking.
4. After 20 minutes, remove the lid and continue to cook for another 5 minutes, stirring constantly, until the pudding has thickened to your desired consistency.
5. Remove from heat and let the pudding sit for 5 minutes to thicken further. Serve warm or chilled, garnished with toasted coconut flakes.

The magic of this pudding lies in the coconut milk, which not only adds richness but also a subtle sweetness that pairs beautifully with the cinnamon and vanilla. It’s a dessert that feels indulgent yet is surprisingly simple to whip up.

Tip: For an extra layer of flavor, toast the coconut flakes in a dry skillet over medium heat until golden brown, about 2-3 minutes, stirring frequently.

Condensed Coconut Milk Pancakes

Start your morning with a tropical twist by whipping up these fluffy Condensed Coconut Milk Pancakes, a sweet and creamy delight that’s sure to brighten your breakfast table.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup condensed coconut milk
• 1/2 cup water
• 1 large egg
• 2 tbsp melted coconut oil
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1/2 cup condensed coconut milk, 1/2 cup water, 1 large egg, 2 tbsp melted coconut oil, and 1/2 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.
5. Serve warm with a drizzle of condensed coconut milk for extra sweetness.

These pancakes stand out with their rich coconut flavor and irresistibly tender texture, making them a perfect weekend treat that feels like a getaway in every bite.

Tip: For an extra coconutty experience, toast some shredded coconut and sprinkle it on top before serving.

Coconut Milk Chocolate Truffles

These Coconut Milk Chocolate Truffles are a dreamy, dairy-free delight that melt in your mouth with every bite. Perfect for when you’re craving something sweet but want to keep it light and vegan-friendly.

Ingredients

• 1 cup full-fat coconut milk
• 12 oz dairy-free dark chocolate, chopped
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup cocoa powder, for dusting

Instructions

1. In a small saucepan, heat 1 cup full-fat coconut milk over medium heat until it just begins to simmer. Remove from heat immediately.
2. Add 12 oz dairy-free dark chocolate to the hot coconut milk, letting it sit for 2 minutes to soften. Stir until smooth and fully melted.
3. Whisk in 2 tbsp maple syrup and 1 tsp vanilla extract until well combined.
4. Pour the mixture into a shallow dish and refrigerate for at least 2 hours, or until firm enough to scoop.
5. Using a small spoon or melon baller, scoop out the mixture and roll into 1-inch balls. Roll each truffle in 1/4 cup cocoa powder until fully coated.
6. Store the truffles in an airtight container in the refrigerator for up to 1 week.

The magic of these truffles lies in their velvety texture and the way the coconut milk subtly enhances the chocolate’s richness without overpowering it.

Tip: For an extra touch of elegance, drizzle the truffles with melted chocolate before the final cocoa dusting.

Condensed Coconut Milk Banana Bread

This Condensed Coconut Milk Banana Bread is a tropical twist on the classic, offering a moist, rich flavor that’s irresistibly comforting.

Ingredients

• 3 ripe bananas, mashed
• 1/2 cup condensed coconut milk
• 1/4 cup coconut oil, melted
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shredded coconut (optional for topping)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, condensed coconut milk, melted coconut oil, sugar, egg, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the banana mixture, stirring just until incorporated.
4. Pour the batter into the prepared loaf pan and sprinkle the top with shredded coconut if using.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The condensed coconut milk not only adds a creamy texture but also deepens the banana flavor, making each slice luxuriously rich.

Tip: For an extra coconutty flavor, toast the shredded coconut before sprinkling it on top.

Coconut Milk Panna Cotta

Indulge in the creamy, dreamy texture of Coconut Milk Panna Cotta, a dairy-free twist on the classic Italian dessert that’s as easy to make as it is delicious.

Ingredients

• 2 cups full-fat coconut milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons unflavored gelatin
• 2 tablespoons cold water
• Pinch of salt

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
2. In a saucepan over medium heat, combine the coconut milk, sugar, vanilla extract, and a pinch of salt. Heat until the mixture is warm and the sugar has dissolved, about 3-4 minutes, stirring occasionally.
3. Remove the saucepan from the heat and whisk in the bloomed gelatin until completely dissolved.
4. Divide the mixture evenly among 4 ramekins or glasses. Chill in the refrigerator for at least 4 hours, or until set.
5. To serve, run a knife around the edge of each panna cotta and invert onto a plate, or enjoy directly from the glass.

The magic of this panna cotta lies in its velvety texture and the subtle sweetness of coconut, making it a refreshing end to any meal.

Tip: For an extra tropical flair, top with fresh mango or passion fruit before serving.

Condensed Coconut Milk Coffee Creamer

Transform your morning coffee into a creamy, tropical delight with this homemade Condensed Coconut Milk Coffee Creamer. It’s dairy-free, easy to make, and adds a sweet, coconutty richness to your cup.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a small saucepan, combine the coconut milk and granulated sugar over medium heat. Stir until the sugar is completely dissolved.
2. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for about 30 minutes, stirring occasionally, until it thickens slightly and reduces by about a third.
3. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the creamer cool to room temperature before transferring to a jar or bottle.
4. Store in the refrigerator for up to 2 weeks. Shake well before each use as separation is natural.

The magic of this creamer lies in its velvety texture and the way it subtly sweetens your coffee without overpowering the brew’s natural flavors.

Tip: For an extra flavor boost, try adding a cinnamon stick or a dash of nutmeg to the saucepan while simmering.

Coconut Milk Flan

Dive into the creamy, dreamy world of Coconut Milk Flan, a tropical twist on the classic dessert that’s sure to impress with its silky texture and rich flavor.

Ingredients

• 1 cup granulated sugar
• 4 large eggs
• 1 can (14 oz) coconut milk
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F. In a small saucepan over medium heat, melt 1 cup granulated sugar until it turns into a golden caramel, about 5-7 minutes. Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a large bowl, whisk together 4 large eggs, 1 can coconut milk, 1 can evaporated milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth.
3. Strain the mixture through a fine-mesh sieve into the caramel-coated baking dish to ensure a silky texture.
4. Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 50-60 minutes, or until the flan is set but still jiggly in the center.
5. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.

The magic of this flan lies in its coconut milk base, offering a subtly sweet and nutty flavor that pairs beautifully with the rich caramel topping.

Tip: For an extra smooth texture, let the flan sit at room temperature for 10 minutes before inverting to serve.

Condensed Coconut Milk Macaroons

These Condensed Coconut Milk Macaroons are a dreamy, chewy treat that brings a tropical twist to your cookie jar with minimal effort.

Ingredients

• 3 cups sweetened shredded coconut
• 1/2 cup sweetened condensed coconut milk
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 large egg white

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 3 cups sweetened shredded coconut, 1/2 cup sweetened condensed coconut milk, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt until well combined.
3. In a separate bowl, beat 1 large egg white until stiff peaks form. Gently fold the beaten egg white into the coconut mixture to lighten it.
4. Using a cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 20-25 minutes, or until the edges are golden brown and the tops are slightly firm to the touch.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these macaroons lies in their perfect balance of sweetness and texture, with a crispy exterior giving way to a soft, moist center.

Tip: For an extra indulgent twist, drizzle the cooled macaroons with melted dark chocolate.

Coconut Milk Mango Smoothie

Start your morning with a tropical twist or enjoy a refreshing afternoon pick-me-up with this creamy Coconut Milk Mango Smoothie. It’s like a vacation in a glass!

Ingredients

• 1 cup frozen mango chunks
• 1/2 cup coconut milk
• 1/2 cup plain yogurt
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for extra thickness)

Instructions

1. In a blender, combine the frozen mango chunks, coconut milk, plain yogurt, honey, and vanilla extract.
2. Blend on high speed until smooth and creamy, about 1 minute. If you prefer a thicker smoothie, add a handful of ice cubes and blend again until smooth.
3. Pour into a glass and serve immediately for the best texture and flavor.

The combination of creamy coconut milk and sweet mango creates a luxuriously smooth texture that’s both refreshing and satisfying. Perfect for those days when you need a little sunshine in your routine.

Tip: For an extra tropical flavor, add a small piece of fresh ginger or a squeeze of lime juice to the blender.

Condensed Coconut Milk Cheesecake

Dive into the creamy, dreamy world of this Condensed Coconut Milk Cheesecake, where tropical meets classic in every bite.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar
• 2 (8 oz) packages cream cheese, softened
• 1 (14 oz) can sweetened condensed coconut milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan.
2. In a large bowl, beat the softened cream cheese until smooth. Gradually add the can of sweetened condensed coconut milk, mixing until well combined.
3. Add 2 large eggs, one at a time, then stir in 1 tsp vanilla extract and 1 tbsp lemon juice. Pour the mixture over the crust.
4. Bake for 45 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
5. Chill in the refrigerator for at least 4 hours before serving.

The magic of this cheesecake lies in the sweetened condensed coconut milk, offering a subtly sweet, nutty flavor that’s irresistibly smooth.

Tip: For an extra tropical twist, top with toasted coconut flakes or a drizzle of mango puree before serving.

Coconut Milk Pumpkin Pie

This Coconut Milk Pumpkin Pie is a creamy, dreamy twist on the classic, offering a dairy-free delight that doesn’t skimp on flavor.

Ingredients

• 1 (15 oz) can pumpkin puree
• 1 (13.5 oz) can full-fat coconut milk
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 425°F.
2. In a large bowl, whisk together the pumpkin puree, coconut milk, and granulated sugar until smooth.
3. Beat in the eggs, one at a time, ensuring each is fully incorporated.
4. Stir in the ground cinnamon, ground ginger, ground cloves, and salt until the mixture is uniformly spiced.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
6. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-50 minutes, until the filling is set and a knife inserted near the center comes out clean.
7. Allow the pie to cool completely on a wire rack before serving.

The coconut milk lends a subtly sweet, velvety texture that pairs beautifully with the warm spices, making this pie a standout at any gathering.

Tip: For an extra glossy finish, brush the crust with a little coconut milk before baking.

Condensed Coconut Milk Hot Chocolate

Warm up your chilly evenings with this creamy, dreamy Condensed Coconut Milk Hot Chocolate that’s as easy to make as it is indulgent.

Ingredients

• 1 can (14 oz) sweetened condensed coconut milk
• 4 cups whole milk
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• Whipped cream and chocolate shavings for garnish (optional)

Instructions

1. In a medium saucepan, whisk together the sweetened condensed coconut milk, whole milk, unsweetened cocoa powder, vanilla extract, and salt over medium heat.
2. Continue whisking frequently until the mixture is hot and the cocoa powder has completely dissolved, about 5-7 minutes. Do not let it boil.
3. Once heated through and smooth, remove from heat and pour into mugs.
4. Top with whipped cream and chocolate shavings if desired, and serve immediately.

The magic of this hot chocolate lies in the condensed coconut milk, which adds a rich, velvety texture and a subtle tropical sweetness that’s utterly irresistible.

Tip: For an extra cozy touch, add a pinch of cinnamon or cayenne pepper to the mix for a spicy twist.

Coconut Milk Oatmeal Cookies

These Coconut Milk Oatmeal Cookies are a delightful twist on the classic, offering a rich, creamy texture and a hint of tropical flavor that’s hard to resist.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 2 cups old-fashioned oats
• 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
4. Stir in 1/2 cup coconut milk, then gradually mix in the dry ingredients until just combined. Fold in 2 cups old-fashioned oats and 1/2 cup shredded coconut.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The coconut milk not only adds moisture but also a subtle richness that makes these cookies stand out from the usual oatmeal variety.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the dough.

Condensed Coconut Milk Bread Pudding

Imagine transforming your leftover bread into a luscious, tropical-inspired dessert with just a few simple ingredients. This Condensed Coconut Milk Bread Pudding is a dreamy twist on the classic, offering a rich, creamy texture and a hint of coconut in every bite.

Ingredients

• 4 cups stale bread, cubed
• 1 can (14 oz) sweetened condensed coconut milk
• 1 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup shredded coconut, plus extra for topping

Instructions

1. Preheat your oven to 350°F and grease a 9-inch baking dish.
2. In a large bowl, whisk together the sweetened condensed coconut milk, whole milk, eggs, vanilla extract, ground cinnamon, and salt until smooth.
3. Add the cubed bread and shredded coconut to the bowl, gently tossing to ensure every piece is soaked in the liquid mixture. Let it sit for 10 minutes to absorb.
4. Pour the mixture into the prepared baking dish and sprinkle the top with additional shredded coconut.
5. Bake for 35-40 minutes, or until the top is golden brown and the center is set.

The magic of this bread pudding lies in the condensed coconut milk, which not only sweetens the dish but also gives it an irresistibly creamy texture that’s hard to resist.

Tip: For an extra crunch, toast the shredded coconut before sprinkling it on top.

Coconut Milk Tres Leches Cake

Dive into the creamy, dreamy world of this Coconut Milk Tres Leches Cake, where traditional meets tropical in every moist bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 can (13.5 oz) coconut milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon coconut extract
• Toasted coconut flakes, for garnish

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a bowl.
3. Beat 5 egg yolks with 3/4 cup granulated sugar until pale. Mix in 1/3 cup whole milk and 1 teaspoon vanilla extract. Fold in the dry ingredients.
4. In another bowl, beat 5 egg whites until soft peaks form. Gradually add 1/4 cup granulated sugar, beating until stiff peaks form. Gently fold into the yolk mixture.
5. Pour batter into the prepared dish. Bake for 25 minutes until golden. Let cool.
6. Whisk together 1 can coconut milk, 1 can sweetened condensed milk, and 1 cup heavy cream. Poke holes in the cake with a fork, then pour the milk mixture over. Refrigerate for 4 hours.
7. Whip 1 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon coconut extract until stiff peaks form. Spread over the cake and garnish with toasted coconut flakes.

The coconut milk adds a subtle tropical twist to the classic tres leches, making it irresistibly creamy and flavorful.

Tip: For an extra coconutty flavor, toast the coconut flakes until golden before garnishing.

Condensed Coconut Milk Frosting

This Condensed Coconut Milk Frosting is a dreamy, dairy-free alternative that’s as easy to whip up as it is delicious, perfect for topping your favorite cakes or cupcakes.

Ingredients

• 1 can (14 oz) sweetened condensed coconut milk
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 2 cups powdered sugar, sifted
• 1/4 teaspoon salt

Instructions

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
2. Add the sweetened condensed coconut milk and vanilla extract to the butter, beating until fully combined and smooth.
3. Gradually add the sifted powdered sugar and salt, continuing to beat on low speed until incorporated, then increase to medium-high speed for another 2 minutes until the frosting is light and fluffy.
4. Use immediately to frost cakes or cupcakes, or store in the refrigerator for up to 1 week. Let it come to room temperature and re-beat before using if refrigerated.

The magic of this frosting lies in its velvety texture and the subtle coconut flavor that pairs beautifully with both chocolate and vanilla cakes.

Tip: For a stiffer frosting that holds its shape better, chill it in the refrigerator for 30 minutes before piping.

Coconut Milk Chia Pudding

Start your morning with a creamy, dreamy Coconut Milk Chia Pudding that’s as nutritious as it is delicious. This no-cook breakfast is a breeze to whip up the night before for a hassle-free morning.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup chia seeds
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• Fresh berries and shredded coconut, for topping

Instructions

1. In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, until the mixture has thickened to a pudding-like consistency.
3. Give the pudding a good stir before serving to break up any clumps.
4. Divide the pudding into bowls and top with fresh berries and a sprinkle of shredded coconut.

The magic of chia seeds transforms coconut milk into a luscious pudding with a delightful texture that’s both creamy and slightly chewy. It’s a perfect make-ahead breakfast that feels indulgent yet is packed with healthy fats and fiber.

Tip: For an extra flavor boost, toast the shredded coconut in a dry skillet over medium heat until golden before topping your pudding.

Conclusion

We hope this roundup of 20 delicious condensed coconut milk recipes has inspired your next sweet adventure in the kitchen! Each recipe offers a unique way to enjoy the creamy, rich flavors of coconut milk. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the sweetness. Happy cooking!