There is nothing quite like a creamy, no-bake layered dessert. And it’s the flavor combination of chocolate and coconut that sets this one apart.
Wendy Paul shares her recipe for Chocolate Coconut Cream No-Bake Dessert.
Chocolate Coconut Cream No-Bake Dessert
1- 3.6 oz. pkg. Cook and Serve Coconut Cream Pie pudding mix
1 cup sugar
1/2 cup cornstarch
1/2 cup cocoa
Pinch of salt
2 eggs, beaten
2 cans 15 oz. lite coconut milk, plus whole milk to equal 5 cups total
1 tsp. coconut extract
1 cup crushed graham crackers
2 tbsp. sugar
3 tbsp. butter, melted
1 cup toasted coconut
Whipped cream for garnish
Chocolate eggs for garnish
In a medium sauce pan, mix together pudding mix, sugar, cornstarch, cocoa and salt. Add in eggs and milks. Whisk to combine. Turn on heat to medium, and continue to stir until pudding become thick, and starts to simmer. Remove from the heat and cool, stirring 2-3 minutes every 5 minutes until room temperature. Add the coconut extract to the cooled pudding, stirring to combine. Tip: Place a piece of parchment paper over the pudding to keep a “skin” from forming. Once the pudding is cooled, you can assemble your no bake pie.
To assemble: Place a tablespoon of the crust at the bottom of the small jar. Add 1/2 cup chocolate pudding. You can even your layer of pudding with a small spoon. Then pipe or dollop the whipping cream on top, sprinkle with the roasted coconut- how much or little you want. And top with the chocolate eggs for your nest.
Jars: I love using pretty jars for displaying these cute no bake desserts. You can also use plastic cups, small mason jars, or anything else you have in your pantry.
Toasting the Coconut:
Preheat your oven to 350 degrees. Place the coconut on a cookie sheet in an even layer. Bake the coconut for 5-8 minutes, watching closely, as it can burn really quickly. Remove the coconut when it turns light to golden brown. Cool.
Place the crushed graham crackers, sugar and melted butter into a bowl. Add a little of the toasted coconut to the bowl for extra flavor.