Almond Coconut Dream
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • Pudding layer:
  • 2 cups whole milk
  • 1¾ heavy whipping cream, divided
  • 1¼ cups sugar
  • 6 tablespoons cornstarch or potato starch
  • 5 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups sweetened coconut flakes
  • Chocolate layer:
  • 1½ tablespoons unsweetened butter
  • ½ cup heavy whipping cream
  • 8 ounces semisweet or bittersweet chocolate
  • Top layer:
  • 1 cup toasted almonds, roughly chopped
  1. For the pudding layer:
  2. Combine the milk, ¾ cup cream, sugar and cornstarch or potato starch in a medium saucepan. Cook over medium low heat until the starch is dissolved. Add several tablespoons of the warm mixture to the egg yolks. Stir until combined and then add the egg yolk mixture back to the saucepan. Add the vanilla and coconut. Continue to cook over medium low heat until the mixture reaches a very thick pudding consistency, about 7 to 10 minutes.
  3. Transfer the pudding to a medium size metal bowl and refrigerate, stirring periodically, until chilled, about 1 hour. Beat 1 cup cream until stiff peaks form. Fold the whipping cream into the pudding and pour into a large crystal bowl. Refrigerate for a least 2 hours before topping.
  4. For the chocolate layer:
  5. Bring the butter and ½ cup cream to a simmer in a small saucepan. Turn the stove off and add the chocolate. After 5 minutes, stir until smooth and pour over the custard.
  6. For the top layer:
  7. Place the almonds in a small freezer plastic bag and cut a 1½ “ opening in one of the bottom corners. Pour the almonds over the chocolate. Refrigerate for at least 1 hour before serving.
  8. Betsy's tidbits:
  9. Almond Coconut Dream may be assembled one day before using.
  10. Allow the dessert to sit out for 30 minutes before serving or the chocolate will be too hard to spoon out.
Recipe by Desserts Required at