18 Creamy Coconut Milk Dessert Recipes Delightful

Craving something rich, dreamy, and just a little tropical? Coconut milk is the secret to irresistibly creamy desserts—without the dairy! Whether you’re vegan, lactose-intolerant, or just love a luscious treat, these 18 desserts (from no-bake bites to showstopping cakes) will whisk you away to paradise. Get ready to spoon, sip, and savor your way through the creamiest coconut delights!

Coconut Milk Panna Cotta with Mango Coulis

Silky coconut panna cotta meets vibrant mango coulis for a tropical dessert that feels fancy but comes together with just a few pantry staples.

Ingredients:

• 2 cups full-fat coconut milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 tsp unflavored gelatin
• 2 tbsp cold water
• 1 large ripe mango, peeled and diced (about 1 cup)
• 1 tbsp honey
• 1 tbsp lime juice

Instructions:

1. Bloom gelatin: Sprinkle 1 1/2 tsp gelatin over 2 tbsp cold water in a small bowl. Let sit 5 minutes until spongy.
2. Heat coconut mixture: In a saucepan over medium heat, whisk 2 cups coconut milk, 1/4 cup sugar, and 1 tsp vanilla until steaming (do not boil). Remove from heat.
3. Add gelatin: Whisk bloomed gelatin into warm coconut mixture until fully dissolved. Strain through a fine-mesh sieve into 4 ramekins.
4. Chill: Refrigerate panna cotta for at least 4 hours (or overnight) until set.
5. Make coulis: Blend 1 cup mango, 1 tbsp honey, and 1 tbsp lime juice until smooth. Strain if desired for extra silkiness.
6. Serve: Run a knife around each ramekin, invert onto plates, and drizzle with mango coulis.

The magic here? Coconut milk gives the panna cotta a lush, dairy-free creaminess that pairs perfectly with the bright, fruity coulis.

Tip: For clean unmolding, dip ramekins in hot water for 5 seconds before inverting.

Vegan Coconut Milk Chocolate Mousse

This dreamy, dairy-free mousse is so rich and fluffy, you won’t believe it’s made with just four ingredients!

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 1/2 cup dairy-free dark chocolate chips
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Carefully scoop the solid coconut cream from the chilled can into a large bowl (discard the watery liquid or save for smoothies). Whip with a hand mixer on high for 2–3 minutes until fluffy.
2. Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let cool slightly.
3. Gently fold the melted chocolate, maple syrup, vanilla extract, and sea salt into the whipped coconut cream until fully combined.
4. Divide into 4 small cups and chill for at least 2 hours (or up to overnight) until set.

The secret? The coconut cream whips up just like heavy cream, creating an airy texture that melts luxuriously with the dark chocolate.

Tip: For extra decadence, top with toasted coconut flakes or fresh berries before serving.

Coconut Milk Rice Pudding with Cardamom

This creamy Coconut Milk Rice Pudding gets a cozy upgrade with fragrant cardamom—it’s like a hug in a bowl, perfect for lazy weekend mornings or dessert.

• 1 cup jasmine rice (or Arborio rice)
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups whole milk
• 1/3 cup granulated sugar
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 1 tsp vanilla extract
• Toasted coconut flakes (optional, for garnish)

1. Rinse the rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, combine the rice, coconut milk, whole milk, sugar, cardamom, and salt. Bring to a gentle boil over medium heat, stirring frequently.
3. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the rice is tender and the mixture thickens to a creamy consistency.
4. Remove from heat and stir in the vanilla extract. Let sit for 5 minutes to thicken further.
5. Serve warm or chilled, topped with toasted coconut flakes if desired.

The cardamom adds a floral warmth that pairs beautifully with the rich coconut milk—this pudding tastes indulgent but comes together with pantry staples.

Tip: For extra creaminess, swap 1/2 cup of the whole milk for heavy cream.

Coconut Milk Ice Cream with Toasted Coconut Flakes

This creamy, dairy-free ice cream is packed with rich coconut flavor and topped with crispy toasted flakes for the perfect tropical treat.

Ingredients:

• 2 (13.5 oz) cans full-fat coconut milk, chilled overnight
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp kosher salt
• 1/2 cup unsweetened shredded coconut

Instructions:

1. In a medium bowl, whisk together the chilled coconut milk, 3/4 cup sugar, 1 tsp vanilla extract, and 1/4 tsp salt until smooth. Pour into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
2. Meanwhile, toast 1/2 cup shredded coconut in a dry skillet over medium-low heat, stirring frequently, until golden-brown (about 3–5 minutes). Transfer to a plate to cool.
3. Once ice cream reaches soft-serve consistency, fold in half the toasted coconut. Transfer to a freezer-safe container, sprinkle remaining coconut on top, and freeze for at least 4 hours.

The magic here? Chilling the coconut milk overnight gives it an ultra-luxurious texture—no dairy required. The toasted flakes add a delightful crunch to every spoonful.

Tip: For extra coconutty flavor, swap the vanilla extract with 1/2 tsp coconut extract.

Coconut Milk Tapioca Pudding with Fresh Berries

This creamy, dreamy tapioca pudding gets a tropical twist with coconut milk and a burst of freshness from juicy berries—perfect for a light dessert or sweet snack.

Ingredients:

• 1/2 cup small pearl tapioca (not instant)
• 1 (13.5 oz) can full-fat coconut milk
• 1 1/2 cups whole milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

Instructions:

1. Soak tapioca pearls in 1 cup water for 30 minutes, then drain.
2. In a medium saucepan, combine soaked tapioca, coconut milk, whole milk, 1/3 cup sugar, and 1/4 tsp salt. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.
3. Reduce heat to low and cook for 15–20 minutes, stirring often, until tapioca is translucent and pudding thickens (it should coat the back of a spoon).
4. Remove from heat and stir in 1 tsp vanilla extract. Let cool slightly, then divide into bowls and refrigerate for at least 1 hour to set.
5. Top with fresh berries just before serving.

The magic here? The coconut milk adds richness without heaviness, while the berries give a bright contrast to the chewy pearls. Tip: For extra flair, toast shredded coconut and sprinkle it on top!

Coconut Milk Flan with Caramel Sauce

This tropical twist on classic flan swaps dairy for rich coconut milk, giving it a silky texture and subtle island flavor.

Ingredients:

• 1 cup granulated sugar (for caramel)
• 1/4 cup water
• 4 large eggs
• 1 (13.5 oz) can full-fat coconut milk
• 1 (12 oz) can evaporated milk
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Make caramel: Combine sugar and water in a saucepan over medium heat. Cook without stirring for 8-10 minutes until deep amber. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom.
2. Prep custard: Whisk eggs in a bowl. Gradually whisk in coconut milk, evaporated milk, condensed milk, vanilla, and salt until smooth. Strain through a fine-mesh sieve into the caramel-coated dish.
3. Bake: Place dish in a roasting pan. Fill pan with hot water halfway up the sides of the dish. Bake at 350°F for 50-55 minutes until set but slightly jiggly in the center.
4. Chill: Cool completely at room temperature, then refrigerate for 4+ hours (overnight is best).
5. Serve: Run a knife around the edges, invert onto a plate, and let caramel drizzle over the top.

The coconut milk adds a luxurious creaminess that makes this flan feel extra special – the caramel pools around each slice like liquid gold.

Tip: For clean slices, dip your knife in hot water between cuts.

Coconut Milk Chia Pudding with Pineapple

This tropical-inspired chia pudding is creamy, refreshing, and packed with texture—perfect for a make-ahead breakfast or light dessert.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup chia seeds
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 cup fresh pineapple, diced
• 2 tbsp toasted coconut flakes (for topping)

Instructions:

1. In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and cinnamon until fully combined.
2. Cover and refrigerate for at least 4 hours (or overnight), stirring once halfway through to prevent clumping.
3. Once thickened, divide the pudding into two serving bowls and top with diced pineapple and toasted coconut flakes.

The magic here? The coconut milk makes it luxuriously rich, while the juicy pineapple adds a bright contrast that’ll wake up your taste buds.

Tip: For extra creaminess, blend the pudding after chilling for a mousse-like texture!

Coconut Milk Custard with Vanilla Bean

Silky, fragrant, and just sweet enough, this custard lets rich coconut milk and vanilla bean shine in a simple, elegant dessert.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
• 3 large eggs
• Pinch of salt

Instructions

1. Preheat oven to 325°F. Place four 6-oz ramekins in a deep baking dish.
2. In a saucepan, combine coconut milk, 1/2 cup sugar, and scraped seeds from the vanilla bean (or vanilla extract). Warm over medium heat, stirring, until sugar dissolves (about 3 minutes). Remove from heat.
3. Whisk eggs and a pinch of salt in a bowl. Slowly pour warm coconut mixture into eggs, whisking constantly to avoid curdling.
4. Strain mixture through a fine sieve into ramekins. Pour hot water into the baking dish until halfway up ramekins.
5. Bake 35–40 minutes until edges are set but centers jiggle slightly. Cool, then chill 2 hours before serving.

The custard’s magic? Coconut milk adds lush creaminess without dairy, while vanilla bean speckles every bite with floral sweetness.

Tip: For clean slices, dip a knife in hot water before cutting chilled custard.

Coconut Milk Mango Sticky Rice

This Thai-inspired dessert is pure tropical bliss—creamy coconut milk, sweet mango, and chewy sticky rice come together in a dreamy bite.

Ingredients:

• 1 cup glutinous (sticky) rice, rinsed and soaked overnight
• 1 (13.5 oz) can full-fat coconut milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 ripe mango, sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Drain the soaked sticky rice and steam in a bamboo steamer or rice cooker for 20 minutes until tender.
2. In a small saucepan, warm the coconut milk over medium heat. Stir in the sugar and salt until dissolved (about 2 minutes). Remove from heat.
3. Transfer the cooked rice to a bowl and pour 3/4 of the coconut milk mixture over it. Gently fold to coat, then let sit for 10 minutes to absorb the liquid.
4. Divide the rice into bowls, top with mango slices, and drizzle with the remaining coconut milk. Sprinkle with sesame seeds if using.

The magic here? The rice soaks up the coconut milk like a sponge, turning luxuriously rich and fragrant—no fancy tools required!

Tip: For extra flair, serve in a halved coconut shell or garnish with fresh mint.

Coconut Milk Banana Bread Pudding

This tropical twist on classic bread pudding is creamy, comforting, and just sweet enough—thanks to ripe bananas and rich coconut milk.

Ingredients:

• 4 cups stale bread, cubed (French or brioche works best)
• 3 ripe bananas, mashed
• 1 (13.5 oz) can full-fat coconut milk
• 3 large eggs
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp melted butter (for greasing)

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish with the melted butter.
2. In a large bowl, whisk together the coconut milk, eggs, brown sugar, vanilla extract, cinnamon, and salt until smooth. Fold in the mashed bananas.
3. Add the bread cubes to the mixture, pressing them down gently to soak up the liquid. Let sit for 10 minutes.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 40–45 minutes, or until the top is golden and the center is set (no jiggle when shaken).
5. Cool for 10 minutes before serving warm.

The coconut milk adds a velvety richness, while the bananas keep every bite moist—no dry bread pudding here!

Tip: For extra indulgence, drizzle with warm caramel sauce or a sprinkle of toasted coconut flakes.

Coconut Milk Cheesecake with Graham Cracker Crust

This creamy, tropical twist on classic cheesecake swaps heavy cream for rich coconut milk, giving it a subtly sweet, velvety texture that’s downright dreamy.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 2 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 (13.5 oz) can full-fat coconut milk, well shaken
• 1 tbsp cornstarch
• Pinch of salt

Instructions:

1. Prep crust: Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until sandy. Press firmly into a 9-inch springform pan. Bake for 8 minutes, then cool.
2. Make filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla, scraping the bowl. Whisk coconut milk with 1 tbsp cornstarch and a pinch of salt; slowly blend into cream cheese mixture until silky.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Turn off oven; let cool inside with the door cracked for 1 hour. Chill overnight.

The coconut milk lends a delicate floral note without overpowering the tangy cream cheese—plus, it makes the filling impossibly lush. Tip: For clean slices, dip your knife in hot water before cutting each piece.

Coconut Milk Tres Leches Cake

This tropical twist on classic tres leches cake is ultra-moist, creamy, and infused with coconut flavor in every bite—perfect for summer potlucks or when you’re craving something luxuriously sweet.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1 cup canned coconut milk (full-fat)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 cup toasted coconut flakes (for garnish)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish. Whisk together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
2. Beat 5 egg yolks with 3/4 cup sugar until pale. Mix in 1/3 cup milk and 1 tsp vanilla. Fold in dry ingredients.
3. In another bowl, beat 5 egg whites until soft peaks form. Gradually add 1/4 cup sugar and beat until glossy. Gently fold into batter.
4. Pour batter into dish and bake for 25–30 minutes, until golden. Let cool 10 minutes, then poke holes all over with a fork.
5. Whisk together 1 can sweetened condensed milk, 1 can evaporated milk, and 1 cup coconut milk. Slowly pour over cake. Chill 4+ hours (or overnight).
6. Before serving, whip 1 cup heavy cream with 2 tbsp powdered sugar to stiff peaks. Spread over cake and top with 1/2 cup toasted coconut flakes.

The coconut milk soaks into the sponge like a dream, making each slice impossibly tender with a subtle tropical richness—no one will guess how simple it is to make!

Tip: For extra coconut flavor, swap the whole milk in the batter with coconut milk.

Coconut Milk Coconut Macaroons

These chewy, golden macaroons get an extra dose of coconut flavor from rich coconut milk—perfect for when you want a simple yet indulgent treat.

Ingredients:

• 3 cups sweetened shredded coconut
• 1/2 cup canned full-fat coconut milk
• 1/2 cup granulated sugar
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, coconut milk, sugar, egg whites, vanilla extract, and salt until fully combined.
3. Scoop 1-tablespoon portions of the mixture onto the baking sheet, spacing them 1 inch apart. Gently shape into mounds with damp fingers.
4. Bake for 20–25 minutes, rotating the tray halfway, until the edges are deeply golden and the tops are lightly toasted.
5. Let cool completely on the baking sheet—they’ll firm up as they rest.

The coconut milk keeps these macaroons irresistibly moist inside while the edges crisp up for the perfect contrast.

Tip: For extra decadence, dip the bottoms in melted chocolate after cooling.

Coconut Milk Pumpkin Pie

This creamy, dairy-free pumpkin pie swaps traditional evaporated milk for rich coconut milk, adding a subtle tropical twist to a classic dessert.

Ingredients:

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 1 (15-oz) can pumpkin puree
• 1 (13.5-oz) can full-fat coconut milk
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F. Place the pie crust in a 9-inch pie dish and crimp edges.
2. In a large bowl, whisk together the pumpkin puree, coconut milk, brown sugar, eggs, and vanilla extract until smooth.
3. Add the cinnamon, ginger, nutmeg, and salt, whisking until fully combined.
4. Pour the filling into the pie crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 40–45 minutes until the center is set (a toothpick should come out clean).
5. Cool completely on a wire rack (at least 2 hours) before slicing.

The coconut milk gives this pie an ultra-silky texture and a delicate sweetness that lets the pumpkin and spices shine. Serve with whipped coconut cream for extra indulgence!

Tip: For a crack-free top, let the pie cool gradually in the oven with the door slightly ajar for 30 minutes before transferring to the rack.

Coconut Milk Avocado Mousse

This dreamy, dairy-free mousse is like a tropical vacation in a bowl—silky avocado meets rich coconut milk for a dessert that’s luxuriously creamy yet guilt-free.

Ingredients:

• 2 ripe avocados, pitted and scooped
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 1/4 cup pure maple syrup
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of sea salt
• Toasted coconut flakes (for garnish)

Instructions:

1. Scoop the solid coconut cream from the chilled can (discard the watery liquid or save for smoothies).
2. In a food processor, blend avocados, coconut cream, 1/4 cup maple syrup, 2 tbsp cocoa powder, 1 tsp vanilla, and a pinch of salt until completely smooth, scraping down the sides as needed (about 2 minutes).
3. Divide into serving cups and chill for at least 1 hour to firm up.
4. Top with toasted coconut flakes before serving.

The magic here? The coconut milk whips into a fluffy texture, while the avocado keeps it decadently thick—no one will guess it’s packed with healthy fats!

Tip: For a lighter version, swap half the coconut cream with chilled coconut yogurt.

Coconut Milk Matcha Pudding

Silky, creamy, and just sweet enough, this matcha pudding is a dreamy dessert that comes together with just a handful of pantry staples.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup granulated sugar
• 2 tsp high-quality matcha powder
• 1 tbsp cornstarch
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, whisk together the coconut milk, sugar, matcha powder, cornstarch, and salt until smooth.
2. Heat over medium-low heat, stirring constantly with a spatula, until the mixture thickens (about 5–7 minutes). It should coat the back of a spoon but still be pourable.
3. Remove from heat and stir in the vanilla extract.
4. Divide the pudding evenly among 4 small cups or ramekins. Chill in the fridge for at least 2 hours, or until fully set.

The earthy matcha and rich coconut milk balance perfectly, making this pudding feel indulgent yet light. A sprinkle of toasted coconut on top adds a lovely crunch!

Tip: For extra-smooth pudding, strain the mixture through a fine-mesh sieve before chilling.

Coconut Milk Lemon Bars

These tropical-inspired lemon bars swap heavy cream for rich coconut milk, adding a subtle sweetness that balances the bright citrus perfectly.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup canned full-fat coconut milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 tsp salt
• Extra powdered sugar for dusting

Instructions

1. Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Make crust: Pulse 1 cup flour, 1/4 cup powdered sugar, and 1/2 cup butter in a food processor until crumbly. Press evenly into the pan. Bake for 15 minutes until lightly golden.
3. Whisk filling: Beat eggs with 1 cup granulated sugar until pale. Stir in 1/2 cup coconut milk, 1/4 cup lemon juice, 1 tbsp zest, and 1/4 tsp salt.
4. Pour filling over hot crust. Bake 25-30 minutes until set (center should jiggle slightly). Cool completely, then chill 2 hours.
5. Dust with powdered sugar and slice.

The coconut milk creates a velvety custard that won’t overpower the lemon—just a whisper of tropical flair.

Tip: For clean cuts, wipe your knife between slices and serve chilled.

Coconut Milk Chocolate Truffles

These velvety chocolate truffles get their rich, dairy-free creaminess from coconut milk—perfect for gifting or indulging in a little self-care moment.

Ingredients:

• 1 cup full-fat coconut milk (well stirred)
• 12 oz semi-sweet chocolate, finely chopped
• 2 tbsp cocoa powder
• 1/4 tsp sea salt
• 1/2 cup shredded coconut (toasted, for rolling)

Instructions:

1. Heat 1 cup coconut milk in a small saucepan over medium-low until just simmering (about 3 minutes). Remove from heat.
2. Add 12 oz chopped chocolate and 1/4 tsp sea salt to the warm milk. Let sit 1 minute, then stir until smooth.
3. Pour mixture into a shallow dish and chill 3 hours, or until firm enough to scoop.
4. Use a melon baller or teaspoon to scoop 1″ mounds. Roll quickly between palms to smooth, then coat in 2 tbsp cocoa powder or 1/2 cup toasted coconut.
5. Chill truffles 15 minutes to set before serving.

The coconut milk adds a subtle tropical note that makes these truffles feel luxuriously different—without overpowering the chocolate.

Tip: For extra shine, dip truffles in melted chocolate instead of rolling in toppings.

Conclusion

With 18 luscious coconut milk desserts, this roundup offers something for every sweet tooth—easy, creamy, and downright delicious! Whether you’re craving a tropical treat or a cozy pudding, these recipes are sure to delight. Give them a try, then let us know your favorite in the comments. Loved this list? Share the coconutty goodness on Pinterest for fellow dessert lovers to enjoy!