1. **Combine the Ingredients:**
– In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt until the mixture is smooth and lump-free.
2. **Cook the Mixture:**
– Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble gently. This usually takes 5-7 minutes.
– Reduce the heat to low and continue to cook for another 2-3 minutes, stirring frequently to prevent lumps.
3. **Add the Flavoring:**
– Remove the saucepan from heat and stir in the vanilla extract. Mix until evenly combined.
4. **Chill the Dessert:**
– Pour the mixture into serving dishes or a large bowl. Cover with plastic wrap, ensuring it touches the surface of the dessert to prevent a skin from forming.
– Refrigerate for at least 2 hours, or until fully set and chilled.
5. **Garnish and Serve:**
– Before serving, top with toasted shredded coconut, whipped cream, fresh berries, or your preferred toppings for added texture and flavor.
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**Serving and Storage Tips:**
– Serve this dessert chilled for the best flavor and texture. Pair it with a cup of coffee or tea for a delightful treat.
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– Avoid freezing, as the creamy texture may become grainy when thawed.
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**Variations:**
1. **Chocolate Coconut Cream:** Add 2 tablespoons of cocoa powder to the mixture for a rich chocolate twist.
2. **Mango Coconut Delight:** Fold in mango puree before chilling for a fruity tropical variation.
3. **Vegan Option:** Substitute heavy cream with coconut cream and use a plant-based milk (like almond or oat) instead of dairy. Replace granulated sugar with a sweetener of choice.
4. **Layered Parfait:** Layer the coconut cream with crushed cookies or graham crackers and fresh fruit in a glass for an elegant presentation.
5. **Pineapple-Coconut Fusion:** Stir in small chunks of fresh pineapple or top with pineapple compote for a pina colada-inspired dessert.
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**FAQs:**
**1. Can I make this dessert ahead of time?**
Yes, this dessert can be made up to 2 days in advance. Just keep it refrigerated until ready to serve.
**2. Can I use light coconut milk?**
Light coconut milk can be used, but the dessert may not be as rich and creamy as with full-fat coconut milk.
**3. How do I toast shredded coconut?**
Spread the shredded coconut evenly on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden brown.
**4. Can I reduce the sugar in the recipe?**
Absolutely! You can adjust the sweetness to your liking or use a natural sweetener like honey or maple syrup.
**5. Can I use cornstarch alternatives?**
Yes, arrowroot powder or tapioca starch can be used as substitutes for cornstarch in this recipe.
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Rich, creamy, and effortlessly delightful, this coconut cream dessert is perfect for any occasion. With endless variations and simple preparation, it’s a recipe you’ll find yourself making again and again!
