Description
A simple, creamy, and tangy vegan dessert made with full-fat coconut milk, lime, and shredded coconut. Ready in just 5 minutes of active time with no baking required.
Ingredients
Scale
- 2 cans (400ml each) full-fat coconut milk
- 1 cup (80g) unsweetened shredded coconut
- ½ cup (120ml) coconut cream (optional)
- ¼ cup (60ml) pure maple syrup
- 3 tablespoons (45ml) fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup (20g) chopped macadamia nuts (optional)
- Extra shredded coconut for garnish
- Edible flowers or mint leaves for garnish
Instructions
- Chill the coconut milk in the refrigerator for at least 10 minutes to help separate the cream.
- Zest the lime, then cut and juice it, straining out the pulp to get 3 tablespoons of juice.
- In a medium mixing bowl, whisk together the coconut milk, maple syrup, lime juice, lime zest, vanilla extract, and salt for 1-2 minutes until smooth and slightly frothy.
- Lightly toast the shredded coconut in a dry pan for 2-3 minutes until golden, then let it cool.
- Gently fold the toasted shredded coconut (and macadamia nuts if using) into the mixture.
- Spoon the mixture into serving vessels (ramekins, mason jars, etc.), filling about ¾ full.
- Cover and refrigerate for at least 2 hours, or overnight, until firm.
- Garnish with extra shredded coconut, nuts, or edible flowers before serving cold.
Notes
Use full-fat coconut milk from a can, not carton milk or light versions, to ensure the dessert sets properly. Toasting the shredded coconut enhances the flavor. The dessert tastes better after chilling overnight. Do not freeze, as the texture may become grainy.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 12
- Sodium: 15
- Fat: 16
- Saturated Fat: 14
- Carbohydrates: 18
- Fiber: 3
- Protein: 2
Keywords: vegan dessert, coconut dessert, no bake, gluten-free, healthy dessert, lime coconut, quick dessert, plant-based