Every now and then, more often than not I like to make traditional Venezuelan desserts, especially when I’m homesick which is quite often.
And this Coconut Dessert I think is the easiest dessert in the planet, with only 4 ingredients and barely minimum cooking even a kitchen novice can make this recipe.
Yet the flavour pay off that you get is quite overwhelming considering its simplicity. And if you’re not a coconut fan, don’t worry, because this dessert is not sickly coconutie or overly sweet… is more of a warm breeze on a Caribbean beach… haaaaaaa
This dessert keeps well in the fridge for around 4 to 5 days, although in my house it doesn’t really last to day 2.
And for a vegan option, I think sweeten rice milk would be a good option, perhaps with a little bit more sugar to balance all the flavours.
PRINT THE RECIPE
- 800 ml of full fat coconut milk
- 397 gr can of condensed milk
- 90 gr corn starch
- 2 Tbsp powder cinnamon + for presentation
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1. In a pan add the coconut milk, condensed milk, 2 tbsp of cinnamon and corn starch previously dissolved in a little bit of coconut milk.
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2. Leave to cook in low temperature stirring all the time until it starts to thicken.
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3. Once the cream is producing big "bubble" remove from the heat and pour the mix into a serving bowl.
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4. Leave to cool out of the fridge placing plastic wrap on top touching the dessert to avoid a hard skin forming.
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5. Once cooled put in the fridge for at least 1 hour before enjoying
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Happy Cooking!!
