Queen’s Dessert with Coconut and Caramel
Queen's Dessert with coconut and caramel is a creamy, chilled and very easy dessert to prepare. The base is made with sweetened condensed milk, cream, coconut milk and hydrated gelatin, creating a firm and delicate cream. The topping is made with caramel, butter, cream and shredded coconut, giving the dessert a rich flavor, creamy texture and a special coconut touch.
Equipment
- bowl For mixing the creamy dessert base.
- whisk For incorporating the ingredients well.
- mold or baking dish For assembling and chilling the dessert.
- pan For preparing the caramel topping.
- spoon or spatula For stirring the caramel and spreading the topping.
- refrigerator For setting and chilling the dessert.
- knife For cutting portions.
Ingredients
- 400 g sweetened condensed milk
- 300 g cream
- 200 g coconut milk
- 24 g gelatin hydrated according to package instructions
- 1/2 cup sugar
- 2 tablespoons butter
- 50 g shredded coconut
Instructions
- In a bowl, add the sweetened condensed milk, 200 g of cream and the coconut milk.
- Mix very well with a whisk until all ingredients are well incorporated.
- Add the hydrated gelatin prepared according to the package instructions.
- Mix again until you get a smooth cream.
- Transfer the mixture to a mold or baking dish.
- Refrigerate for 1 hour, or until well set.
- For the topping, place the sugar in a pan and let it melt over low heat until caramel forms.
- When the sugar begins to melt, stir carefully so the bottom of the pan does not burn.
- Once the sugar is completely melted, lower or turn off the heat and add the butter.
- Mix until the butter melts completely.
- Add the remaining 100 g of cream and mix very well until incorporated.
- Turn the heat back on if needed and stir until it lightly boils and begins to thicken.
- Add the shredded coconut and mix until well coated with the caramel.
- Turn off the heat and let the topping cool until warm, without letting it cool too much.
- Spread the warm topping over the set dessert, covering the entire surface.
- Refrigerate for another 30 minutes until well chilled.
- Cut into pieces and serve well chilled.
Video
Notes
Hydrate the gelatin according to the package instructions to make sure the dessert sets properly. Mix the base well until smooth before refrigerating. When making the caramel, use low heat and stir carefully so it does not burn. The topping should be spread while still warm, because if it cools too much the sugar may harden. Serve well chilled for the best texture.
Nutrition
Calories: 360kcalCarbohydrates: 43gProtein: 6gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 105mgPotassium: 260mgFiber: 1gSugar: 38gVitamin A: 420IUVitamin C: 2mgCalcium: 150mgIron: 1mg
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