Coconut Cream Dessert


Oat flakes 1 cup

  • Almonds 1 cup
  • Coconut oil 5 tablespoons
  • 1 pinch of salt
  • Coconut powder 120g
  • Corn starch 3 tablespoons
  • Coconut milk 1.5 cans
  • Vanilla 1 teaspoon
  • Coconut shavings ½ cup
  • Coconut flakes 6 teaspoons
  • Coconut sugar 150g


  1. Preheat the oven to 170 degrees and line a mold with baking paper.
  2. Melt the coconut oil, mix in a blender with the oats, almonds, salt and half the specified amount of coconut sugar.
  3. Spread the resulting mixture into a mold and bake until golden, about 20 minutes.
  4. Mix the rest of the ingredients except the coconut chips and cook over medium heat for a few minutes, stirring constantly, then reduce the heat and cook for another 5 minutes.
  5. Pour the resulting mixture into the mold on the resulting cake, sprinkle with coconut chips and store in the refrigerator until the cream has cooled and thickened.

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