Layered Creamy Coconut Caramel Dessert

Here’s a Layered Creamy Coconut Caramel Dessert recipe with step-by-step directions. It’s rich, tropical, and perfect for individual servings or a large dish.

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Layered Creamy Coconut Caramel Dessert

Serves

6–8

Prep Time

15 minutes
Chilling Time: 3–4 hours

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Ingredients

Crust

• 1½ cups graham cracker crumbs or digestive biscuit crumbs

• ¼ cup sugar

• 6 tbsp unsalted butter, melted

Coconut Cream Layer

• 1 can (13.5 oz / 400 ml) coconut milk (full-fat)

• 1 cup heavy cream

• ½ cup sugar

• 3 tbsp cornstarch

• 1 tsp vanilla extract

Caramel Layer

• ¾ cup brown sugar

• 4 tbsp unsalted butter

• ½ cup heavy cream

• ½ tsp salt

Topping

• ¼ cup toasted shredded coconut

• Whipped cream (optional)

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Step-by-Step Directions

Step 1: Prepare the Crust

1. Mix graham cracker crumbs, sugar, and melted butter in a bowl.

2. Press the mixture firmly into the bottom of a 9×9-inch pan (or individual jars for serving).

3. Chill in the refrigerator while preparing the other layers.

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Step 2: Make the Coconut Cream Layer

1. In a medium saucepan, combine coconut milk, heavy cream, sugar, and cornstarch.

2. Whisk constantly over medium heat until the mixture thickens and comes to a gentle boil.

3. Remove from heat and stir in vanilla extract.

4. Pour the coconut cream over the chilled crust and smooth the top.

5. Chill in the refrigerator for 30–45 minutes until slightly set.

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Step 3: Make the Caramel Layer

1. In a small saucepan, melt butter over medium heat.

2. Add brown sugar and salt, stirring until sugar dissolves.

3. Slowly pour in heavy cream while stirring.

4. Continue cooking for 2–3 minutes until slightly thickened.

5. Allow caramel to cool for a few minutes, then pour evenly over the coconut layer.

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Step 4: Chill

1. Refrigerate the dessert for at least 2 hours (or overnight) to set completely.

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Step 5: Add Toppings

1. Sprinkle toasted shredded coconut over the top.

2. Add whipped cream if desired.

3. Slice into squares or serve in individual jars.

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Tips

• Use full-fat coconut milk for a richer, creamier layer.

• Toast the coconut in a dry skillet over medium heat until golden for extra flavor.

• For individual servings, layer the crust, coconut cream, and caramel in small glasses or jars.

• You can drizzle extra caramel on top before serving for a glossy finish.