16 Delicious Coconut Condensed Milk Recipes for Sweet Lovers

Got a sweet tooth that’s begging for something indulgent? You’re in luck! Our roundup of 16 Delicious Coconut Condensed Milk Recipes is here to satisfy your cravings with a tropical twist. From creamy desserts to rich, flavorful treats, these recipes are perfect for anyone looking to add a little sweetness to their day. Dive in and discover your next favorite dessert!

Coconut Condensed Milk Fudge

Zesty and indulgent, this Coconut Condensed Milk Fudge is a tropical twist on a classic confectionery delight. Perfect for those who adore the rich, creamy texture of traditional fudge but crave the exotic flavor of coconut.

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter, cubed
• 1 cup full-fat coconut milk
• 1/2 cup sweetened condensed milk
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 cup shredded coconut, toasted

Instructions

1. Line an 8×8 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
2. In a medium saucepan over medium heat, combine granulated sugar, unsalted butter, and full-fat coconut milk. Stir continuously until the butter melts and the sugar dissolves, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Insert a candy thermometer and cook until the temperature reaches 235°F (soft-ball stage), stirring occasionally to prevent scorching.
4. Remove the saucepan from heat. Carefully stir in sweetened condensed milk, pure vanilla extract, and sea salt until fully incorporated.
5. Allow the mixture to cool for 10 minutes without stirring, then beat vigorously with a wooden spoon until the fudge thickens and loses its gloss, about 5 minutes.
6. Fold in toasted shredded coconut, then quickly spread the fudge into the prepared pan. Smooth the top with a spatula.
7. Chill in the refrigerator for at least 2 hours, or until firm. Use the parchment paper to lift the fudge out of the pan, then cut into 1-inch squares.

This fudge boasts a velvety texture with a delightful crunch from the toasted coconut. Serve it as a luxurious treat with a cup of strong coffee or wrap individual pieces in wax paper for a charming homemade gift.

Condensed Milk Coconut Ice Cream

This delightful Condensed Milk Coconut Ice Cream combines the rich sweetness of condensed milk with the tropical flair of coconut for a dessert that’s both easy to make and irresistibly creamy. Perfect for those warm summer days or whenever you’re in need of a sweet escape.

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, combine the sweetened condensed milk and coconut milk, whisking until fully incorporated.
2. Add the heavy cream, vanilla extract, and fine sea salt to the bowl, continuing to whisk until the mixture is smooth and homogenous.
3. Pour the mixture into your ice cream maker, ensuring it’s no more than two-thirds full to allow for expansion.
4. Churn according to the manufacturer’s instructions, typically about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
5. Transfer the ice cream to a lidded container, smoothing the top with a spatula. Cover and freeze for at least 4 hours, or until firm.

Enjoy the velvety texture and the harmonious blend of sweet and tropical flavors in every spoonful. For an extra touch, serve with toasted coconut flakes or a drizzle of chocolate sauce.

Coconut Condensed Milk Pancakes

Kickstart your morning with these indulgent Coconut Condensed Milk Pancakes, a tropical twist on the classic breakfast favorite that’s sure to delight your taste buds. Perfect for beginners, this recipe guides you through each step with precision, ensuring fluffy, golden pancakes every time.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup coconut milk, full-fat
• 1/2 cup sweetened condensed milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted, plus extra for greasing
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, combine the coconut milk, sweetened condensed milk, lightly beaten pasture-raised egg, melted clarified butter, and pure vanilla extract, whisking until smooth.
3. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to overmix; a few lumps are acceptable for tender pancakes.
4. Heat a non-stick skillet or griddle over medium-low heat (325°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

These pancakes boast a delicate texture with a rich, creamy flavor from the coconut and condensed milk. Serve them stacked high with a drizzle of extra condensed milk and a sprinkle of toasted coconut flakes for an extra special touch.

Condensed Milk Coconut Macaroons

Start by preheating your oven to 325°F (163°C) and lining a baking sheet with parchment paper to ensure your macaroons don’t stick and bake evenly.

Ingredients

• 14 oz sweetened condensed milk
• 14 oz unsweetened shredded coconut
• 2 large pasture-raised egg whites, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, combine the sweetened condensed milk, unsweetened shredded coconut, lightly beaten egg whites, pure vanilla extract, and fine sea salt. Mix until all ingredients are fully incorporated.
2. Using a tablespoon or a small ice cream scoop, portion the mixture into 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
3. Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown around the edges and firm to the touch. Rotate the baking sheet halfway through baking to ensure even browning.
4. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Look for a crisp exterior giving way to a chewy, moist interior, with the rich flavor of coconut enhanced by the sweetness of condensed milk. These macaroons are perfect on their own or dipped in dark chocolate for an extra indulgent treat.

Coconut Condensed Milk Bread Pudding

Absolutely nothing beats the comforting embrace of a warm, sweet bread pudding, especially when it’s infused with the tropical richness of coconut and the creamy sweetness of condensed milk. This recipe is a delightful twist on the classic, designed to guide you through each step with precision and ease.

Ingredients

• 4 cups day-old brioche, cubed
• 1 can (14 oz) sweetened condensed milk
• 1 cup coconut milk, full-fat
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, lightly beaten eggs, vanilla extract, ground cinnamon, and sea salt until fully combined.
3. Add the cubed brioche to the bowl, gently folding to ensure each piece is evenly coated with the liquid mixture. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Tip: Press down lightly on the bread to ensure it’s compact, which helps in achieving a uniform texture.
5. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
6. Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra touch of indulgence, drizzle with warm coconut milk or sprinkle toasted coconut flakes on top.

Rich in flavor and luxuriously creamy, this Coconut Condensed Milk Bread Pudding offers a perfect balance of sweetness and texture. Serve it warm with a scoop of vanilla ice cream for a decadent dessert that’s sure to impress.

Condensed Milk Coconut Truffles

Every home cook deserves a foolproof recipe that feels both indulgent and approachable, and these Condensed Milk Coconut Truffles are just that. Easy to make with minimal ingredients, they offer a delightful combination of creamy sweetness and tropical coconut flavor, perfect for any occasion.

Ingredients

• 1 cup sweetened condensed milk
• 2 cups desiccated coconut, finely shredded
• 1/2 cup powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 8 oz dark chocolate, finely chopped
• 1 tbsp coconut oil, refined

Instructions

1. In a medium mixing bowl, combine the sweetened condensed milk, desiccated coconut, sifted powdered sugar, pure vanilla extract, and fine sea salt. Stir until the mixture is uniformly blended and holds together when pressed.
2. Using a tablespoon measure, scoop the mixture and roll between your palms to form 1-inch balls. Place them on a parchment-lined baking sheet, spacing about 1 inch apart.
3. Chill the formed balls in the refrigerator for 30 minutes to firm up, ensuring they hold their shape when dipped in chocolate.
4. While the balls chill, prepare a double boiler. Fill a saucepan with 2 inches of water and bring to a simmer over medium heat. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
5. Add the finely chopped dark chocolate and refined coconut oil to the bowl. Stir continuously until the chocolate is completely melted and the mixture is smooth, about 5 minutes.
6. Remove the coconut balls from the refrigerator. Using a fork, dip each ball into the melted chocolate, coating evenly. Allow excess chocolate to drip off before returning to the parchment-lined sheet.
7. Once all truffles are coated, refrigerate for an additional 15 minutes to set the chocolate shell.

Silky smooth chocolate encases a chewy, coconut-filled center in these truffles, offering a contrast in textures that’s utterly satisfying. For an elegant touch, drizzle with white chocolate or sprinkle with toasted coconut flakes before serving.

Coconut Condensed Milk Rice Pudding

Coconut condensed milk rice pudding is a creamy, dreamy dessert that combines the tropical flavor of coconut with the rich sweetness of condensed milk, all enveloped in the comforting texture of rice pudding. Perfect for beginners, this recipe guides you through each step to ensure a flawless result.

Ingredients

• 1 cup Arborio rice, rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) sweetened condensed milk
• 2 cups water
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbsp clarified butter
• 1/2 cup toasted coconut flakes, for garnish

Instructions

1. In a medium saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the rinsed Arborio rice to the saucepan, stirring constantly for 2 minutes to lightly toast the grains, enhancing their nutty flavor.
3. Pour in the water and bring the mixture to a boil, then reduce the heat to low, covering the saucepan with a lid.
4. Simmer the rice for 15 minutes, or until the water is mostly absorbed and the rice is tender but still slightly firm in the center.
5. Stir in the coconut milk, sweetened condensed milk, vanilla extract, and sea salt, combining thoroughly.
6. Continue to cook on low heat, uncovered, for an additional 10 minutes, stirring occasionally to prevent sticking, until the pudding thickens to a creamy consistency.
7. Remove from heat and let the pudding sit for 5 minutes to allow the flavors to meld.
8. Serve warm, garnished with toasted coconut flakes for added texture and a burst of coconut flavor.

Zesty and comforting, this coconut condensed milk rice pudding offers a velvety texture with a perfect balance of sweetness and coconut richness. Try serving it chilled with a drizzle of caramel sauce for an indulgent twist.

Condensed Milk Coconut Cake

Baking a Condensed Milk Coconut Cake is a delightful way to bring a taste of the tropics into your kitchen. This recipe combines the rich sweetness of condensed milk with the subtle, nutty flavor of coconut for a dessert that’s both comforting and exotic.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened shredded coconut
• 1/2 cup clarified butter, melted
• 3/4 cup sweetened condensed milk
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter, then dust lightly with flour.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, shredded coconut, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter, sweetened condensed milk, lightly beaten eggs, and pure vanilla extract until smooth.
4. Gradually fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overworking the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Unveiling this cake reveals a moist, dense texture with a perfect balance of sweetness from the condensed milk and a tropical hint from the coconut. Serve it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Coconut Condensed Milk Pie

Very few desserts strike the perfect balance between simplicity and indulgence quite like this Coconut Condensed Milk Pie. It’s a creamy, dreamy treat that combines the tropical flair of coconut with the rich sweetness of condensed milk, all nestled in a flaky crust.

Ingredients

• 1 9-inch pre-made pie crust, unbaked
• 1 cup sweetened condensed milk
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 cup shredded coconut, toasted
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish, crimping the edges as desired.
2. In a large mixing bowl, whisk together the sweetened condensed milk, lightly beaten eggs, granulated sugar, melted butter, vanilla extract, and fine sea salt until smooth.
3. Fold in the toasted shredded coconut gently to ensure even distribution throughout the mixture.
4. Pour the filling into the prepared pie crust, using a spatula to smooth the top evenly.
5. Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
6. Allow the pie to cool completely on a wire rack before slicing to ensure clean cuts.

Kitchen tip: Toasting the coconut before adding it to the mixture enhances its flavor and adds a delightful crunch. For an extra touch of elegance, serve each slice with a dollop of whipped cream and a sprinkle of toasted coconut on top. The pie’s texture is luxuriously creamy with a subtle chewiness from the coconut, making it a standout dessert for any occasion.

Condensed Milk Coconut Cookies

Here’s a delightful recipe for Condensed Milk Coconut Cookies that combines the creamy sweetness of condensed milk with the tropical flair of coconut. Perfect for beginners, this methodical guide ensures delicious results every time.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup sweetened condensed milk
• 2 cups all-purpose flour, sifted
• 1/2 cup desiccated coconut, finely ground
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened unsalted butter and sweetened condensed milk together until light and fluffy, about 3 minutes.
3. Gradually fold in the sifted all-purpose flour, finely ground desiccated coconut, sea salt, and pure vanilla extract, mixing until a cohesive dough forms.
4. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
5. Flatten each ball slightly with the back of a fork to create a crisscross pattern.
6. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and tender, these cookies offer a melt-in-your-mouth texture with a rich coconut flavor. Serve them alongside a cup of strong coffee or as a sweet component in a dessert charcuterie board for an elegant touch.

Coconut Condensed Milk Smoothie

Here’s a refreshing and creamy smoothie that combines the tropical sweetness of coconut with the rich, velvety texture of condensed milk, perfect for a quick breakfast or a delightful afternoon treat.

Ingredients

• 1 cup full-fat coconut milk, chilled
• 1/2 cup sweetened condensed milk
• 1 cup ice cubes
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon unsweetened shredded coconut, for garnish

Instructions

1. In a high-speed blender, combine the chilled full-fat coconut milk, sweetened condensed milk, ice cubes, and pure vanilla extract.
2. Blend on high speed for 45 seconds, or until the mixture is smooth and the ice is fully incorporated. Tip: For a thicker smoothie, add more ice cubes one at a time until the desired consistency is reached.
3. Pour the smoothie into a tall glass, leaving about an inch of space at the top for garnish.
4. Sprinkle the unsweetened shredded coconut on top of the smoothie for added texture and a tropical flair. Tip: Toasting the shredded coconut lightly before garnishing can enhance its flavor and add a subtle crunch.
5. Serve immediately with a wide straw to enjoy the creamy texture and the layers of flavor. Tip: For an extra touch of elegance, rim the glass with a mixture of shredded coconut and a pinch of sugar before pouring in the smoothie.

Rich in flavor and luxuriously creamy, this Coconut Condensed Milk Smoothie offers a delightful contrast between the smooth base and the crunchy coconut garnish. Try serving it in a hollowed-out coconut shell for an immersive tropical experience.

Condensed Milk Coconut Bars

For those who adore the creamy sweetness of condensed milk paired with the tropical flair of coconut, these bars are a dream come true. Follow these steps to create a dessert that’s both indulgent and surprisingly simple to make.

Ingredients

• 1 cup sweetened condensed milk
• 2 cups unsweetened shredded coconut
• 1/2 cup clarified butter, melted
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, combine 1 cup sweetened condensed milk, 2 cups unsweetened shredded coconut, 1/2 cup clarified butter, 1/4 cup granulated sugar, 1 tsp pure vanilla extract, and 1/4 tsp fine sea salt. Stir until all ingredients are thoroughly incorporated.
3. Transfer the mixture to the prepared baking pan, pressing down firmly with the back of a spoon or a spatula to create an even layer.
4. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft to the touch.
5. Remove from the oven and allow to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into bars.

Buttery and rich with a chewy texture, these condensed milk coconut bars are a delightful treat. Serve them chilled for a firmer bite or slightly warmed to enhance their creamy center.

Coconut Condensed Milk Cheesecake

Delightfully creamy and irresistibly sweet, this Coconut Condensed Milk Cheesecake is a tropical twist on the classic dessert that’s sure to impress. Designed for beginners, this recipe breaks down each step to ensure a flawless bake every time.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup clarified butter, melted
• 24 oz cream cheese, room temperature
• 14 oz sweetened condensed milk
• 1/2 cup coconut cream
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs and melted clarified butter until the mixture resembles wet sand. Tip: For a finer crust, pulse the graham crackers in a food processor before mixing.
3. Press the crumb mixture firmly into the bottom of the prepared pan, using the back of a spoon to create an even layer. Chill in the refrigerator for 10 minutes to set.
4. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
5. Gradually add the sweetened condensed milk, coconut cream, and vanilla extract, beating until fully incorporated. Tip: Scrape down the sides of the bowl periodically to ensure a uniform mixture.
6. Add the lightly beaten eggs one at a time, mixing on low speed just until combined. Overmixing can incorporate too much air, leading to cracks.
7. Pour the filling over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
8. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Tip: To prevent cracking, let the cheesecake cool gradually in the oven with the door slightly ajar for 1 hour before refrigerating.
9. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.

Yielded with a velvety texture and a rich coconut flavor, this cheesecake pairs beautifully with a drizzle of caramel or a sprinkle of toasted coconut flakes for added crunch.

Condensed Milk Coconut Flan

Zesty and inviting, this Condensed Milk Coconut Flan is a creamy dessert that combines the rich flavors of coconut and sweetened condensed milk into a silky, smooth custard. Perfect for those who adore a tropical twist on classic desserts, this recipe is straightforward yet yields impressive results.

Ingredients

• 1 cup granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Place a large roasting pan in the oven and fill it halfway with boiling water to create a water bath.
2. In a small saucepan over medium heat, melt 1 cup granulated sugar until it turns into a golden caramel, about 5-7 minutes. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
3. In a large bowl, whisk together 4 lightly beaten pasture-raised eggs, 1 can sweetened condensed milk, 1 can coconut milk, and 1 tsp pure vanilla extract until smooth. Tip: Strain the mixture through a fine-mesh sieve to ensure the flan is perfectly smooth.
4. Pour the egg mixture over the caramel in the baking dish. Cover the dish tightly with aluminum foil.
5. Carefully place the baking dish into the preheated water bath in the oven. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. Tip: Avoid opening the oven door frequently to prevent temperature fluctuations.
6. Remove the flan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight, to fully set. Tip: Running a knife around the edges before inverting helps release the flan cleanly.
7. To serve, invert the flan onto a serving plate, allowing the caramel sauce to drizzle over the top.

Rich and velvety, this Condensed Milk Coconut Flan boasts a delicate coconut flavor complemented by the deep sweetness of caramel. Serve it chilled with a sprinkle of toasted coconut flakes for an extra textural contrast.

Coconut Condensed Milk Muffins

Unveiling the secrets to perfectly fluffy Coconut Condensed Milk Muffins, this recipe is a delightful journey into baking with a tropical twist. Ideal for beginners, each step is designed to build confidence and ensure success in your baking adventure.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup clarified butter, melted and cooled
• 3/4 cup sweetened condensed milk
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup coconut milk

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and sea salt until well combined.
3. Fold in the unsweetened shredded coconut, ensuring it’s evenly distributed throughout the dry ingredients.
4. In a separate bowl, combine the melted clarified butter, sweetened condensed milk, lightly beaten eggs, pure vanilla extract, and coconut milk, whisking until smooth.
5. Gently pour the wet ingredients into the dry ingredients, stirring just until the batter comes together. Avoid overmixing to keep the muffins light and fluffy.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Vibrant with the rich flavors of coconut and the creamy sweetness of condensed milk, these muffins boast a tender crumb and a slightly crisp exterior. Serve them warm with a drizzle of extra condensed milk for an indulgent breakfast or dessert.

Condensed Milk Coconut Donuts

Now, let’s dive into creating these delightful Condensed Milk Coconut Donuts, a perfect blend of sweetness and texture that’s sure to impress. Follow these steps carefully to achieve bakery-quality results right in your kitchen.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup condensed milk
• 1/4 cup coconut milk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp vanilla extract
• 1 cup shredded coconut, for coating
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt until well combined.
2. Add the condensed milk, coconut milk, lightly beaten egg, melted clarified butter, and vanilla extract to the dry ingredients. Mix until a soft dough forms. Tip: Avoid overmixing to ensure the donuts remain light and fluffy.
3. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes to allow the gluten to relax.
4. On a lightly floured surface, roll out the dough to a 1/2-inch thickness. Use a donut cutter to cut out donuts, re-rolling the scraps as needed.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Tip: Maintain the oil temperature to ensure even cooking.
6. Remove the donuts with a slotted spoon and drain on paper towels. While still warm, roll them in shredded coconut for full coverage. Tip: Press gently to help the coconut adhere.

How these donuts turn out is nothing short of magical—crispy on the outside, tender on the inside, with a rich coconut flavor that’s perfectly balanced by the sweetness of condensed milk. Serve them warm with a drizzle of chocolate sauce for an extra indulgent treat.

Conclusion

Exciting doesn’t even begin to cover it! This roundup of 16 delicious coconut condensed milk recipes is a treasure trove for sweet lovers. From creamy desserts to dreamy drinks, there’s something to satisfy every craving. We’d love to hear which recipes you try—drop a comment with your favorites! And don’t forget to share the sweetness by pinning this article on Pinterest. Happy cooking!

Bella Bacinos