Creamy, fruity, and irresistibly tropical, Coconut Delight is a quick dessert that will transport your taste buds straight to the beach. It’s the ultimate sweet treat for coconut lovers.
Inspired by the tropical charm of piña coladas, this chilled dessert blends creamy richness with bursts of juicy fruit, all topped with a light sprinkle of chocolate.
Star Ingredients in This Coconut Delight
- Fruit cocktail – The juicy, colorful medley forms the vibrant base and adds bursts of sweetness in every bite.
- Gelatin powder – The key to creating the smooth, custard-like texture that holds everything together.
- Shredded coconut – Brings nutty texture and deep coconut flavor, the heart of this tropical dessert.
- Sweetened condensed milk – Adds velvety sweetness and creaminess to balance the tang and fruitiness.
- Cream – Enhances the dessert’s richness and lightens the texture without overpowering it.
- Lemon juice – Adds a zesty contrast to the sweetness, lifting the entire flavor profile.
- Vanilla essence – Subtle aromatic depth that rounds out the coconut and fruit flavors.
- Milk chocolate – A final flourish of sweetness, giving a luscious finish to every bite.
How to Make Coconut Delight: A Sweet Escape in Steps
Start by draining the fruit cocktail and layering the fruit in your serving dish, then chill it while you prepare the rest. Bloom the gelatin gently in a hot water bath and mix it with the warmed fruit cocktail juice.
In a separate bowl, combine the condensed milk, cream, coconut, lemon juice, and vanilla until silky smooth. Once the gelatin is fully dissolved, blend it into this creamy mixture.
Pour everything over the chilled fruit layer and refrigerate until firm—overnight is best, but two hours in the freezer works in a pinch. Before serving, top with grated milk chocolate for a touch of indulgence.
Tips & Twists for the Perfect Coconut Delight
For a more tropical flavor, try adding crushed pineapple or diced mango alongside the fruit cocktail. If you prefer a denser texture, opt for desiccated coconut over shredded. For a grown-up twist, add a splash of coconut rum to the cream mixture—it enhances the piña colada vibes beautifully.
Make sure the gelatin fully dissolves before mixing it in to avoid any gritty texture. Let the dessert set thoroughly; the longer it chills, the smoother and creamier it becomes.
Storing Your Coconut Delight: Keep the Chill
Store any leftover Coconut Delight covered in the refrigerator for up to 3 days. Avoid freezing it once set, as the gelatin may become rubbery and the texture uneven. For best results, enjoy it chilled straight from the fridge.
Coconut Delight
Ingredients
- 1 tin 400 grams sweetened condensed milk
- 2 tablespoons lemon juice
- Few drops of vanilla essence
- 1 cup shredded coconut or ¾ cup desiccated coconut
- 2 tablespoons gelatin powder
- 200 ml cream tetra pack
- 1 tin 450 grams fruit cocktail (fruit and juice separated)
- 25 grams milk chocolate
Instructions
- Drain the fruit cocktail, setting aside the syrup and arranging the fruit chunks in a 1½-litre dish. Refrigerate the dish while you prepare the next steps.
- Place the gelatin powder in a bowl, then position it over a hot water bath. Warm the reserved fruit syrup and pour it over the gelatin, stirring intermittently until the gelatin fully dissolves.
- In a separate large bowl, whisk together the sweetened condensed milk, cream, shredded or desiccated coconut, lemon juice, and vanilla essence until thoroughly blended. Incorporate the dissolved gelatin into this mixture.
- Evenly pour the combined mixture over the chilled fruit base in the dish. Let it set in the refrigerator overnight or in the freezer for approximately two hours.
- Once set, sprinkle a layer of finely grated milk chocolate on top. Serve cold.
