Creamy Coconut Pavê
A rich, chilled Brazilian-style dessert made with layers of soft cookies, silky coconut cream, fluffy whipped topping, and toasted coconut.Prep Time25 minutesCook Time10–15 minutesChill Time4–6 hoursTotal TimeAbout 5 hoursServings10–12IngredientsFor the Coconut Cream1 can (14 oz) sweetened condensed milk1 can (13.5 oz) full-fat coconut milk2 cups whole milk, divided3 tablespoons cornstarch3 egg yolks1 teaspoon vanilla extract1 cup sweetened shredded coconutFor the Cookie Layers7–9 oz Maria cookies or vanilla cookies½–¾ cup milk, for dippingFor the Topping1 cup cold heavy whipping cream2 tablespoons powdered sugar½ cup toasted or shredded coconutInstructionsAdd the sweetened condensed milk, coconut milk, and most of the whole milk to a medium saucepan.In a small bowl, whisk the cornstarch with the remaining cold milk until smooth.Add the cornstarch mixture and egg yolks to the saucepan. Whisk well.Cook over medium-low heat, stirring constantly, until the mixture becomes thick and creamy.Remove from the heat and stir in the vanilla extract and shredded coconut. Let the cream cool slightly.Pour the milk for dipping into a shallow bowl. Quickly dip each cookie into the milk without soaking it.Spread a thin layer of coconut cream in the bottom of a 9×13-inch dish.Add a layer of dipped cookies, followed by another layer of coconut cream.Continue alternating the cookies and coconut cream until all ingredients are used. Finish with coconut cream on top.Beat the cold heavy whipping cream with powdered sugar until soft-to-medium peaks form.Spread the whipped cream over the top of the pavê.Sprinkle with toasted or shredded coconut.Cover and refrigerate for at least 4–6 hours, or preferably overnight.Serve chilled and enjoy.TipsUse full-fat coconut milk for the creamiest texture.Dip the cookies quickly so they do not become overly soggy.Let the coconut cream thicken well before removing it from the heat.Toasted coconut adds extra flavor and a little crunch.Preparing the pavê the night before gives the layers more time to soften and set.StorageKeep the Creamy Coconut Pavê covered in the refrigerator. For best quality, enjoy it within 3–4 days.