Creamy Coconut Pavê
Creamy Coconut Pavê
Ingredients
- 1 can condensed milk, (395g)
- 1 can coconut cream
- 1 can whole milk, (395g, measured using the condensed milk can)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 200 g ladyfinger cookies
- 1/2 cup milk, (for dipping cookies)
Instructions
- 1
In a pot, combine the condensed milk, coconut cream, whole milk (measured using the empty condensed milk can), and cornstarch.
⏱️ 5 min
- 2
Whisk the mixture until it is smooth and well combined. Place the pot over medium-low heat and cook, stirring constantly, until the mixture thickens to a creamy consistency.
⏱️ 10 min
- 3
Remove the pot from the heat. Add 1 cup of shredded coconut and the vanilla extract to the thickened cream and stir until it is fully incorporated.
⏱️ 5 min
- 4
Let the coconut cream mixture cool down completely.
⏱️ 20 min
- 5
Pour 1/2 cup of milk into a shallow dish or bowl. Briefly dip each ladyfinger cookie into the milk, ensuring it is moistened but not soggy.
⏱️ 10 min
- 6
Arrange a layer of the dipped ladyfinger cookies at the bottom of a rectangular glass dish.
⏱️ 5 min
- 7
Spread an even layer of the cooled coconut cream over the cookies.
⏱️ 5 min
- 8
Repeat the layers, alternating between dipped ladyfinger cookies and coconut cream, until all ingredients are used, ending with a layer of cream.
⏱️ 10 min
- 9
Cover the dish tightly with plastic wrap. Refrigerate the pavê for at least 4 hours, or preferably overnight, to allow it to set completely.
⏱️ 240 min
- 10
Once chilled and set, slice the Creamy Coconut Pavê and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Coconut Pavê
- 1 can condensed milk, (395g)
- 1 can coconut cream
- 1 can whole milk, (395g, measured using the condensed milk can)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 200 g ladyfinger cookies
- 1/2 cup milk, (for dipping cookies)
Instructions
- 1
In a pot, combine the condensed milk, coconut cream, whole milk (measured using the empty condensed milk can), and cornstarch.
⏱️ 5 min - 2
Whisk the mixture until it is smooth and well combined. Place the pot over medium-low heat and cook, stirring constantly, until the mixture thickens to a creamy consistency.
⏱️ 10 min - 3
Remove the pot from the heat. Add 1 cup of shredded coconut and the vanilla extract to the thickened cream and stir until it is fully incorporated.
⏱️ 5 min - 4
Let the coconut cream mixture cool down completely.
⏱️ 20 min - 5
Pour 1/2 cup of milk into a shallow dish or bowl. Briefly dip each ladyfinger cookie into the milk, ensuring it is moistened but not soggy.
⏱️ 10 min - 6
Arrange a layer of the dipped ladyfinger cookies at the bottom of a rectangular glass dish.
⏱️ 5 min - 7
Spread an even layer of the cooled coconut cream over the cookies.
⏱️ 5 min - 8
Repeat the layers, alternating between dipped ladyfinger cookies and coconut cream, until all ingredients are used, ending with a layer of cream.
⏱️ 10 min - 9
Cover the dish tightly with plastic wrap. Refrigerate the pavê for at least 4 hours, or preferably overnight, to allow it to set completely.
⏱️ 240 min - 10
Once chilled and set, slice the Creamy Coconut Pavê and serve.
⏱️ 5 min