20 Creamy Cream of Coconut Recipes for Dessert Lovers

Coconut Cream Pie with Toasted Meringue

This dreamy coconut cream pie is a showstopper with its silky custard filling and fluffy, golden meringue topping—perfect for impressing guests or treating yourself!

Ingredients:

• 1 (9-inch) pre-baked pie crust
• 1 cup granulated sugar, divided
• 1/3 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 1 (13.5 oz) can coconut milk
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 4 large egg whites
• 1/4 tsp cream of tartar

Instructions:

1. In a saucepan, whisk together 2/3 cup sugar, cornstarch, and salt. Gradually whisk in whole milk and coconut milk until smooth. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
2. Whisk egg yolks in a bowl, then slowly ladle 1 cup of the hot milk mixture into the yolks while whisking. Pour the tempered yolks back into the saucepan and cook 2 more minutes, stirring. Remove from heat; stir in butter, vanilla, and shredded coconut. Pour into the pie crust and chill 4 hours.
3. Preheat broiler to high. Beat egg whites and cream of tartar with a mixer until foamy. Gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Spread meringue over chilled pie, sealing edges. Broil 1–2 minutes until golden (watch closely!).

The contrast of cool coconut custard and warm, toasty meringue makes every bite irresistible—like a tropical vacation on a plate!

Tip: For extra coconut flavor, toast the shredded coconut lightly before adding it to the filling.

Pina Colada Cheesecake with Cream of Coconut

This tropical-inspired cheesecake is like a vacation in every bite—creamy, coconutty, and kissed with pineapple sweetness.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 3 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup cream of coconut (like Coco López)
• 1/4 cup crushed pineapple, drained
• 1 tsp vanilla extract
• 1/4 tsp salt
• Whipped cream and toasted coconut flakes, for garnish

Instructions

1. Prep the crust: Mix 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar. Press into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make the filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in 1/2 cup cream of coconut, 1/4 cup pineapple, 1 tsp vanilla, and 1/4 tsp salt.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.
4. Serve: Top with whipped cream and toasted coconut flakes.

The cream of coconut gives this cheesecake an ultra-lush texture, while the pineapple adds just the right tangy brightness.

Tip: For cleaner slices, dip your knife in hot water before cutting each piece.

Coconut Cream Panna Cotta with Fresh Berries

Silky coconut cream panna cotta topped with juicy berries is the no-bake dessert of your dreams—light, creamy, and just sweet enough.

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 1/2 tsp unflavored gelatin
• 2 tbsp cold water
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

1. In a small bowl, sprinkle the gelatin over the cold water and let sit for 5 minutes to bloom.
2. Meanwhile, combine the coconut milk, heavy cream, sugar, and salt in a saucepan over medium heat. Warm until steaming (about 5 minutes), stirring occasionally—do not boil.
3. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Stir in the vanilla extract.
4. Divide the mixture evenly among 4 ramekins or glasses. Chill for at least 4 hours (or overnight) until set.
5. Top with fresh berries just before serving.

The magic here? Coconut milk adds a subtle tropical richness that pairs perfectly with tart berries—no fancy techniques required.

Tip: For clean unmolding, dip ramekins in warm water for 10 seconds before inverting onto plates.

Tropical Coconut Cream Tart

This dreamy tart tastes like a vacation in every bite—silky coconut custard piled onto a buttery crust, topped with fresh mango and toasted coconut flakes.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 2 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup diced fresh mango
• 1/4 cup toasted coconut flakes

Instructions:

1. Prep crust: Mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar. Press into a 9″ tart pan. Bake at 350°F for 10 minutes, then cool completely.
2. Make filling: Whisk 1 can coconut milk, 1/2 cup heavy cream, 1/3 cup sugar, 2 egg yolks, 2 tbsp cornstarch, 1 tsp vanilla, and 1/4 tsp salt in a saucepan. Cook over medium heat, stirring constantly, until thickened (8–10 minutes). Strain into crust and chill 4 hours.
3. Top & serve: Arrange 1 cup mango over filling, sprinkle with 1/4 cup toasted coconut, and slice.

The contrast of cool custard, juicy mango, and crunchy coconut makes this tart irresistible for summer gatherings.

Tip: For extra coconut flavor, toast the flakes in a dry skillet until golden—just watch closely, as they burn fast!

Coconut Cream Ice Cream with Pineapple Swirl

This tropical-inspired treat is like sunshine in a bowl—creamy coconut meets tangy pineapple for a refreshing dessert that’ll transport you to the islands.

Ingredients:

• 2 (13.5 oz) cans full-fat coconut milk, chilled overnight
• ¾ cup granulated sugar
• 1 tsp pure vanilla extract
• ⅛ tsp kosher salt
• 1 cup finely diced fresh pineapple
• 2 tbsp honey
• 1 tbsp fresh lime juice

Instructions:

1. Make the pineapple swirl: In a small saucepan over medium heat, combine pineapple, honey, and lime juice. Simmer for 8–10 minutes, stirring occasionally, until thickened like jam. Cool completely.
2. Blend the base: Scoop out the solidified coconut cream from the cans (discard watery liquid). In a blender, combine coconut cream, sugar, vanilla, and salt. Blend until smooth, about 1 minute.
3. Churn: Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
4. Layer & freeze: Spread half the ice cream in a loaf pan. Dollop half the pineapple swirl on top, then repeat layers. Use a knife to gently swirl. Freeze 4 hours or until firm.

The magic here? The pineapple swirl stays slightly soft even when frozen, creating ribbons of bright flavor in every scoop.

Tip: For extra texture, sprinkle toasted coconut flakes on top before serving.

Coconut Cream Layer Cake with Coconut Frosting

This dreamy coconut cake is like a tropical vacation in every bite—fluffy layers soaked in coconut milk and draped in a silky, not-too-sweet frosting.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup canned coconut milk (full-fat)
• 1/2 cup sweetened shredded coconut

Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup canned coconut milk (full-fat)
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut (for garnish)

Instructions

1. Prep: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Dry mix: Whisk together 2 1/2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt in a bowl.
3. Cream butter & sugar: Beat 1 cup butter and 2 cups sugar with a mixer until fluffy (~3 minutes). Add eggs one at a time, then 1 tsp vanilla.
4. Combine: Alternate adding the dry mix and 1 cup coconut milk to the butter mixture, beginning and ending with flour. Fold in 1/2 cup shredded coconut.
5. Bake: Divide batter between pans. Bake 25–30 minutes until a toothpick comes out clean. Cool completely.
6. Frosting: Beat 1 cup butter until smooth. Gradually add 4 cups powdered sugar, 1/4 cup coconut milk, and 1 tsp vanilla. Whip until fluffy (~2 minutes).
7. Assemble: Frost cooled cake layers, then press 1 cup shredded coconut onto the sides. Chill 30 minutes before slicing.

The secret? Brushing the warm cake layers with extra coconut milk keeps them irresistibly moist. For a showstopper, toast the garnish coconut for a nutty crunch.

Tip: Use room-temperature coconut milk—it blends smoother into the batter and frosting.

Coconut Cream Pudding with Whipped Topping

This dreamy coconut pudding is like a tropical vacation in a bowl—silky, lightly sweet, and topped with cloud-like whipped cream.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• Toasted coconut flakes (for garnish)

Instructions:

1. In a saucepan, whisk together coconut milk, whole milk, granulated sugar, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes—it should coat the back of a spoon).
2. Remove from heat and stir in vanilla extract. Divide pudding among 4 serving cups and chill for at least 2 hours.
3. Just before serving, whip heavy cream and powdered sugar to stiff peaks (about 3 minutes with a hand mixer). Dollop onto pudding and sprinkle with toasted coconut flakes.

The magic here? Using full-fat coconut milk gives the pudding an ultra-luxurious texture—no eggs needed!

Tip: For extra coconut flavor, toast the flakes in a dry skillet over low heat until golden (about 3 minutes).

Coconut Cream Macaroons with Chocolate Drizzle

These coconut cream macaroons are delightfully chewy on the inside with a crisp exterior, finished with a rich chocolate drizzle that takes them over the top.

• 3 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 2 large egg whites
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1 tsp coconut oil

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, granulated sugar, flour, and salt until combined.
3. Stir in the egg whites and vanilla extract until the mixture holds together when pressed.
4. Scoop 1-tbsp portions onto the baking sheet, shaping into small mounds. Bake for 20–22 minutes until lightly golden. Let cool completely.
5. Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over cooled macaroons.

The secret to their perfect texture? A touch of flour keeps them tender while the egg whites create that irresistible chew.

Tip: For extra flavor, toast the coconut lightly before mixing—just spread it on a tray and bake at 350°F for 5 minutes, stirring once.

Coconut Cream Filled Donuts

These pillowy donuts hide a luscious coconut cream filling—like a tropical vacation in every bite!

Ingredients:

• 1 cup whole milk, warmed to 110°F
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar, plus 2 tbsp for coating
• 3 cups all-purpose flour, plus extra for dusting
• ½ tsp salt
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted
• 1 cup coconut cream (chilled overnight)
• 2 tbsp powdered sugar
• Vegetable oil, for frying (about 4 cups)

Instructions:

1. Make the dough: In a bowl, whisk warm milk, yeast, and 1 tbsp sugar. Let sit 5 minutes until foamy. Mix in flour, salt, egg, melted butter, and remaining 3 tbsp sugar until a shaggy dough forms. Knead 5 minutes until smooth. Cover and rise 1 hour until doubled.
2. Fry the donuts: Heat oil to 350°F in a deep pot. Roll dough to ½-inch thickness, cut into 3-inch rounds, and fry 2 minutes per side until golden. Drain on paper towels, then toss in 2 tbsp granulated sugar while warm.
3. Fill: Scoop solid coconut cream from the can (discard watery liquid) and whip with powdered sugar until fluffy. Pipe into cooled donuts using a narrow tip.

The magic here? Chilling the coconut cream ensures a thick, whip-able filling that won’t leak—plus, it tastes like coconut custard without the fuss!

Tip: For extra flair, toast shredded coconut and press it onto the filled donuts.

Coconut Cream Mousse with Mango Coulis

Silky coconut mousse meets tangy-sweet mango coulis in this tropical dessert that feels like a vacation in every bite.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 ripe mangoes, peeled and diced (about 2 cups)
• 2 tbsp honey
• 1 tbsp lime juice
• Toasted coconut flakes (for garnish)

Instructions

1. Make the mousse: Scoop the solidified coconut cream from the can (discard the liquid) into a large bowl. Add heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer on high until stiff peaks form, about 3 minutes. Divide into 4 serving glasses and chill for 1 hour.
2. Make the coulis: Blend mangoes, honey, and lime juice until smooth. Strain through a fine-mesh sieve to remove fibers.
3. Assemble: Drizzle 2 tbsp mango coulis over each mousse layer. Garnish with toasted coconut flakes.

The magic here? The coconut mousse stays airy yet rich, while the vibrant mango cuts through with just the right zing.

Tip: For extra flair, layer the mousse and coulis in a glass for a stunning sunset effect!

Coconut Cream Rice Pudding with Cinnamon

This dreamy rice pudding gets its rich, velvety texture from coconut cream and a cozy warmth from cinnamon—comfort food at its simplest.

Ingredients

• 1 cup uncooked short-grain white rice
• 1 (13.5 oz) can coconut cream
• 2 cups whole milk
• 1/3 cup granulated sugar
• 1/2 tsp ground cinnamon, plus extra for garnish
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, combine rice, coconut cream, milk, sugar, cinnamon, and salt. Bring to a gentle boil over medium heat, stirring frequently.
2. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. Uncover and cook for another 5–7 minutes, stirring constantly, until the pudding thickens to a creamy consistency (it will thicken further as it cools).
4. Remove from heat and stir in vanilla. Let sit for 5 minutes before serving.

The coconut cream lends a lush, almost custard-like richness, while the cinnamon adds just the right whisper of spice—no raisins required!

Tip: For extra indulgence, top with toasted coconut flakes or a drizzle of honey.

Coconut Cream Tres Leches Cake

This tropical twist on classic tres leches cake is soaked in a creamy coconut milk blend and topped with fluffy whipped cream—pure paradise in every bite!

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 (13.5 oz) can coconut milk
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup heavy cream
• 1 1/2 cups cold 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 whole milk and 1 tsp vanilla. Fold in dry ingredients.
3. In another bowl, beat 5 egg whites to soft peaks. Gradually add 1/4 cup sugar until stiff peaks form. Gently fold into batter.
4. Spread batter into prepared dish. Bake for 25–30 minutes until golden. Cool 10 minutes, then poke holes all over with a fork.
5. Whisk together 1 can coconut milk, 1 can condensed milk, and 1/2 cup heavy cream. Slowly pour over cake. Chill 4 hours or overnight.
6. Before serving, beat 1 1/2 cups cold heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over cake and sprinkle with toasted coconut flakes.

The magic here? The cake drinks up the coconutty trio of milks like a sponge, staying impossibly moist without becoming soggy. A must-try for coconut lovers!

Tip: For extra coconut flavor, swap the vanilla extract with coconut extract in the batter.

Coconut Cream Flan with Caramel Sauce

This dreamy flan combines the tropical sweetness of coconut with a luscious caramel sauce—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup granulated sugar (for caramel)
• 1 (14 oz) can coconut milk (full-fat)
• 1 (12 oz) can evaporated milk
• 4 large eggs
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Make the caramel: Heat 1 cup granulated sugar in a small saucepan over medium-low heat, stirring constantly until melted and amber-colored (about 8–10 minutes). Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside.
2. Prep the custard: In a blender, combine coconut milk, evaporated milk, eggs, sweetened condensed milk, 1 tsp vanilla extract, and a pinch of salt. Blend until smooth (about 30 seconds).
3. Bake: Pour the custard over the hardened caramel in the baking dish. Place the dish in a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish. Bake at 350°F for 50–55 minutes, until the center is just set (a knife inserted should come out clean).
4. Chill: Let the flan cool to room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.
5. Serve: Run a knife around the edges, invert onto a serving plate, and let the caramel sauce drizzle over the top.

The coconut milk adds a subtle richness that makes this flan stand out—silky, creamy, and just sweet enough. The caramel sauce soaks into every bite for a showstopping finish!

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Coconut Cream Parfait with Granola Crunch

This dreamy, no-bake parfait layers velvety coconut cream with crunchy granola for a dessert that feels indulgent but comes together in minutes.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup granola (use your favorite store-bought or homemade)
• 1 cup fresh berries (strawberries, raspberries, or blueberries)
• 2 tbsp toasted coconut flakes

Instructions:

1. Scoop the solid coconut cream from the chilled can into a bowl (discard the liquid or save for smoothies). Whip with 2 tbsp powdered sugar and 1 tsp vanilla extract using a hand mixer until fluffy, about 2 minutes.
2. In serving glasses, layer 2 tbsp granola, a spoonful of coconut cream, and a few berries. Repeat layers once more.
3. Top with remaining granola, berries, and a sprinkle of 2 tbsp toasted coconut flakes.
4. Chill for 15 minutes before serving to let the flavors meld.

The magic here is in the contrast: cool, pillowy coconut cream against the nutty crunch of granola and bursts of juicy berries.

Tip: For extra coconut flavor, toast the granola with a drizzle of coconut oil before layering.

Coconut Cream Scones with Coconut Glaze

These tender, buttery scones are packed with coconut flavor—double the indulgence with a sweet coconut glaze drizzled on top!

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup full-fat coconut milk (chilled)
• 1/4 cup heavy cream (plus 1 tbsp for brushing)
• 1 tsp vanilla extract
• 1/2 cup shredded sweetened coconut
• 1 cup powdered sugar
• 2 tbsp coconut milk (for glaze)
• 1/4 tsp coconut extract (for glaze)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
3. Stir in 1/2 cup coconut milk, 1/4 cup heavy cream, 1 tsp vanilla, and 1/2 cup shredded coconut just until dough comes together (don’t overmix).
4. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Place on the baking sheet, brush tops with 1 tbsp heavy cream, and bake for 18–20 minutes until golden.
5. While cooling, whisk 1 cup powdered sugar, 2 tbsp coconut milk, and 1/4 tsp coconut extract until smooth. Drizzle over warm scones.

The glaze soaks in slightly for a moist crumb, while toasted coconut bits add a subtle crunch. Perfect with a cup of coffee!

Tip: Freeze unbaked scone wedges for 15 minutes before baking—extra-cold butter ensures flakiness.

Coconut Cream Brownies with Coconut Shavings

These decadent brownies get a tropical twist with creamy coconut and toasted shavings for a dessert that’s rich, fudgy, and just a little exotic.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup coconut cream
• 1/2 cup sweetened shredded coconut, toasted

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. Whisk together melted butter and 2 cups sugar in a bowl. Add 4 eggs one at a time, then stir in 1 tsp vanilla.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt, mixing just until combined. Fold in 1/2 cup coconut cream.
4. Spread batter into the pan and bake for 25–30 minutes, until edges pull away from the sides.
5. Let cool completely, then sprinkle with 1/2 cup toasted coconut shavings, pressing lightly to adhere.

The coconut cream keeps these brownies ultra-moist, while the toasted shavings add a crunchy contrast you’ll love.

Tip: Toast the coconut in a dry skillet over medium heat for 2–3 minutes, stirring often, until golden.

Coconut Cream Crepes with Strawberry Filling

These dreamy crepes are a tropical twist on a classic, with fluffy coconut batter hugging a sweet-tart strawberry filling—perfect for a lazy weekend brunch.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup coconut milk (full-fat)
• 1/2 cup water
• 2 large eggs
• 2 tbsp melted butter, plus extra for greasing
• 1 1/2 cups diced fresh strawberries
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1/2 cup whipped coconut cream (for serving)

Instructions:

1. Make the batter: Whisk together 1 cup flour, 1 tbsp sugar, and 1/4 tsp salt in a bowl. In another bowl, blend 1 cup coconut milk, 1/2 cup water, 2 eggs, and 2 tbsp melted butter. Gradually whisk wet ingredients into dry until smooth. Let rest 10 minutes.
2. Cook the crepes: Heat a nonstick skillet over medium. Lightly grease with butter. Pour 1/4 cup batter, swirling to coat the pan. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds more. Repeat with remaining batter.
3. Prepare the filling: While crepes cook, combine 1 1/2 cups strawberries, 2 tbsp honey, and 1/2 tsp vanilla in a saucepan. Simmer over medium-low for 5 minutes until syrupy. Let cool slightly.
4. Assemble: Spread 2 tbsp strawberry filling onto each crepe, fold into quarters, and top with whipped coconut cream.

The coconut milk in the batter gives these crepes an irresistible richness, while the honey-kissed strawberries balance every bite with bright freshness.

Tip: For extra texture, sprinkle toasted coconut flakes over the whipped cream.

Coconut Cream Bread Pudding with Rum Sauce

This tropical twist on classic bread pudding is rich, custardy, and drizzled with a decadent rum-spiked sauce—perfect for turning stale bread into something spectacular.

Ingredients

• 6 cups day-old French bread, torn into 1-inch pieces
• 1 (13.5 oz) can coconut milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup sweetened shredded coconut
• 1/4 cup unsalted butter, melted
• For the rum sauce: 1/2 cup heavy cream, 1/4 cup packed brown sugar, 2 tbsp unsalted butter, 2 tbsp dark rum, 1/4 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Spread bread pieces evenly in the dish.
2. Make custard: Whisk coconut milk, heavy cream, eggs, granulated sugar, vanilla, cinnamon, and salt until smooth. Pour over bread, pressing pieces down to soak. Let sit 15 minutes.
3. Bake: Sprinkle shredded coconut on top, then drizzle with melted butter. Bake 40–45 minutes until golden and set in the center.
4. Sauce: Meanwhile, combine heavy cream, brown sugar, and butter in a small saucepan. Simmer over medium heat 3–4 minutes, stirring, until thickened. Remove from heat; stir in rum and vanilla.
5. Serve warm bread pudding drizzled with rum sauce.

The coconut milk adds a silky richness, while the rum sauce gives just the right boozy kick—ideal for impressing guests without fuss.

Tip: For extra texture, toast the shredded coconut in a dry skillet for 2–3 minutes before sprinkling on top.

Coconut Cream Cupcakes with Coconut Buttercream

These dreamy cupcakes pack a double dose of coconut—fluffy cake infused with cream of coconut and topped with a silky coconut buttercream that’s impossible to resist.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup cream of coconut (like Coco López)
• 1/2 cup whole milk
• 1 cup unsalted butter, softened (for buttercream)
• 3 cups powdered sugar
• 1/4 cup cream of coconut (for buttercream)
• 1 tsp vanilla extract (for buttercream)
• Toasted coconut flakes, for garnish

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 cup sugar with a mixer until fluffy, 3 minutes. Add eggs one at a time, then 1 tsp vanilla and 1/2 cup cream of coconut.
4. Alternately add dry ingredients and 1/2 cup milk to the batter, mixing just until combined.
5. Divide batter evenly among liners. Bake 18–20 minutes until tops spring back. Cool completely.
6. For buttercream, beat 1 cup butter until smooth. Gradually add 3 cups powdered sugar, 1/4 cup cream of coconut, and 1 tsp vanilla. Whip 3 minutes until light.
7. Frost cooled cupcakes and sprinkle with toasted coconut flakes.

The secret? Cream of coconut in both the batter and frosting gives these cupcakes an ultra-moist crumb and rich tropical flavor.

Tip: For extra coconutty flair, brush warm cupcakes with a splash of cream of coconut before frosting.

Coconut Cream Smoothie Bowl with Tropical Fruits

This dreamy smoothie bowl tastes like a tropical vacation—creamy coconut meets juicy mango and crunchy granola for the perfect sunny-day breakfast.

Ingredients:

• 1 cup frozen mango chunks
• 1/2 cup full-fat coconut milk (chilled)
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 cup granola
• 1/4 cup fresh pineapple chunks
• 1 tbsp shredded coconut (toasted)

Instructions:

1. In a blender, combine frozen mango, coconut milk, Greek yogurt, honey, and vanilla extract. Blend on high until completely smooth, about 1 minute.
2. Pour the mixture into a bowl and top with granola, pineapple chunks, and toasted coconut.
3. Serve immediately with a spoon—the contrast of the cold, creamy base with the crunchy toppings is irresistible!

Tip: For extra thickness, freeze the bowl for 10 minutes before adding toppings.

Conclusion

With 20 luscious cream of coconut desserts, this roundup is a sweet tooth’s dream! Whether you’re craving pies, cakes, or no-bake treats, there’s something here to delight. We hope you find a new favorite—give these recipes a try, then let us know which ones you loved in the comments. Don’t forget to share the coconut-y goodness on Pinterest for fellow dessert lovers to enjoy!