This Layered Coconut and Orange Dessert is a refreshing, flavorful treat that combines the rich creaminess of coconut with the bright, tangy flavor of orange. With its delicate layers, this dessert is perfect for any occasion, whether you’re hosting a gathering or just want something sweet to enjoy. The coconut base, creamy and smooth, pairs beautifully with the citrusy orange layer, creating a visually striking and delicious dessert. It’s a no-bake dessert that can be prepared quickly, requiring just a few simple ingredients. Once refrigerated, the dessert sets into a firm, yet velvety consistency that will delight your taste buds.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes (plus refrigeration time)
Ingredients
For the Coconut Base:
- 1 liter milk
- 1 glass (200 ml) sugar
- 1 glass + 1 tablespoon wheat flour (approximately 210 grams total)
- 60 grams butter
- 1 packet vanilla extract
- 1.5-2 cups shredded coconut
For the Orange Layer:
- 1 glass (200 ml) orange juice
- Half glass (100 ml) sugar
- 2 heaped tablespoons starch
- 3 heaped tablespoons wheat flour (approximately 45 grams)
- A pinch of orange zest (optional)
- Chocolate sprinkles (for decoration)
Instructions
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Prepare the Coconut Base:
- In a medium saucepan, combine the milk, 1 glass of sugar, 1 glass + 1 tablespoon of wheat flour, and butter. Cook over medium heat, stirring constantly to prevent lumps, until the mixture thickens and reaches a custard-like consistency.
- Remove from heat and stir in the vanilla extract and shredded coconut. Mix well until combined.
- Pour this mixture into a flat dish or a baking tray, spreading it evenly to form the first layer. Allow it to cool and set slightly while you prepare the orange layer.
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Make the Orange Layer:
- In another saucepan, combine the orange juice, half a glass of sugar, 2 heaped tablespoons of starch, and 3 heaped tablespoons of wheat flour. Mix well until all ingredients are dissolved.
- Cook over medium heat, stirring continuously, until the mixture thickens into a smooth paste.
- If desired, add a pinch of orange zest for enhanced flavor. Stir well.
- Pour the orange layer over the coconut base, spreading it evenly to cover the first layer completely.
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Chill and Decorate:
- Allow the dessert to cool completely at room temperature, then refrigerate for at least 2 hours or until fully set.
- Once the dessert has set, sprinkle the top with chocolate sprinkles to decorate.
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Serve:
- Slice and serve chilled. This layered dessert is perfect for a cool treat on a warm day or as a sweet, elegant finish to a meal.
Nutritional Facts (Per serving, assuming 8 servings)
- Calories: 240
- Protein: 4g
- Carbohydrates: 34g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 50mg
- Fiber: 2g
- Sugar: 19g
- Vitamin A: 6%
- Vitamin C: 12%
- Calcium: 10%
- Iron: 4%
Why This Recipe Works
The combination of tangy orange and sweet coconut layered together not only creates a visually appealing dessert but also offers a burst of fresh, creamy flavors that are perfectly balanced. The coconut layer provides a rich, smooth base, while the orange layer adds a refreshing citrusy kick. The optional chocolate sprinkles on top add a delightful finish that complements the flavors, making this dessert a perfect option for any gathering or special occasion. The simplicity of this no-bake dessert makes it ideal for quick preparation without sacrificing taste or presentation.
Serving Suggestions
- As a Cool Treat: Serve this dessert as a refreshing, cool treat on a hot day. The creamy coconut base and citrusy orange topping make it perfect for summer.
- For Special Occasions: This layered dessert makes a stunning finish to a festive meal or dinner party. Its vibrant colors and fresh flavors are sure to impress your guests.
- For Afternoon Tea: Pair this dessert with a cup of tea for a delightful afternoon snack.
Tips for Perfect Layered Coconut and Orange Dessert
- Chill the Dessert Properly: Make sure to let the dessert set in the fridge for at least 2 hours to ensure the layers are firm and easy to slice.
- Use Fresh Orange Juice: Fresh orange juice will provide a more vibrant flavor for the orange layer. However, store-bought juice will work as well.
- Add Orange Zest: For extra citrus flavor, don’t skip the optional orange zest. It enhances the aroma and depth of flavor in the orange layer.
- Customize the Decoration: While chocolate sprinkles are a great choice, you can also decorate the top with grated coconut, fruit slices, or even candied orange peel.
Variations to Try
- Coconut and Mango Layered Dessert: Substitute the orange juice with fresh mango juice for a tropical twist on this dessert.
- Vegan Version: Use plant-based milk (such as almond or coconut milk) and a non-dairy butter substitute to make this dessert vegan-friendly.
- Lemon Layer: Instead of orange juice, you can use lemon juice for a tart and refreshing twist.
Conclusion
This Layered Coconut and Orange Dessert is a simple yet elegant treat that is perfect for any occasion. The combination of creamy coconut and tangy orange is a winning flavor duo, and the addition of chocolate sprinkles on top adds a fun touch. Whether you’re preparing it for a special celebration or simply to enjoy as a refreshing dessert, this dish is sure to be a crowd-pleaser. With its beautiful layers, light texture, and vibrant flavors, it’s a dessert that will leave everyone coming back for more.
Frequently Asked Questions
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Can I make this dessert in advance? Yes, this dessert can be made a day in advance. Just ensure it is well-chilled in the refrigerator and served cold.
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Can I use a different fruit juice for the orange layer? Yes, you can experiment with different fruit juices like lemon, mango, or even pineapple to create different flavors.
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Can I make this dessert without the coconut? Yes, if you don’t like coconut, you can leave it out and make a simple vanilla custard base for a different flavor profile.
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Can I freeze this dessert? This dessert is best enjoyed fresh or refrigerated. Freezing may change the texture of the layers, but it can be frozen for up to a week if necessary