Ingredients (Makes 6 cups)
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 can (13.5 oz / 400 ml) coconut milk (full-fat) or coconut cream
• 1 cup (240 ml) heavy whipping cream
• Optional topping: shredded coconut
Preparation (Method)
1. Chill the heavy cream (and bowl) for best whipping.
2. In a large bowl, whip the heavy cream until thick and fluffy (soft-to-medium peaks).
3. In another bowl, whisk the sweetened condensed milk with the coconut milk until smooth.
4. Gently fold the coconut mixture into the whipped cream until fully combined (don’t overmix).
5. Spoon into dessert cups, sprinkle with shredded coconut if you like.
6. Refrigerate at least 2–3 hours (or overnight) until set.
Calories (Approx.)
• Per cup (1/6 of recipe): ~430–520 kcal (depends on brand and fat content)
Benefits
• Satisfying & filling (healthy fats from coconut + cream can reduce cravings)
• Quick, no-bake dessert (great for busy days)
• Energy-boosting (calorie-dense—good as an occasional treat)