A light dessert made from coconut and condensed milk, ready in 15 minutes

 A light dessert made from coconut and condensed milk, ready in 15 minutes

Combining the richness of a crème anglaise base with the tropical flavor of coconut, this delicious dessert is sure to become a favorite in your recipe collection. It’s easy to make and tastes incredibly delicious, making it a hit with all ages.

Coconut and Condensed Milk Dessert

Ingredients:

Quantity

2 cups whole milk

1 tablespoon heavy cream

1 tablespoon granulated sugar (to taste)

1/2 teaspoon milk protein

1/2 cup coffee

1 teaspoon vanilla extract for coffee

1 tablespoon sweetened or unsweetened cocoa powder

1/4 teaspoon shredded coconut (optional, for garnish)

Instructions:

Step 1: Make the crème anglaise base

In a medium saucepan, combine whole milk, heavy cream, granulated sugar, milk protein, and a pinch of salt. Make sure there are no lumps by whisking the mixture well. Cook over medium heat, stirring constantly, until the mixture thickens. Once thickened, remove from heat and add the vanilla extract.

Step 2: Add Cocoa Powder

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Add the chopped chocolate to the cream mixture, sifting it to distribute evenly. Pour the mixture evenly into a glass baking dish.

Step 3: Freeze and Chill

To prevent a skin from forming on the crème anglaise, cover the crème anglaise with a kitchen towel before turning it out onto the surface. Chill in the refrigerator for at least four hours or until completely chilled.

Step 4: Serve and Decorate

For added texture and flavor, sprinkle with toasted coconut before serving (optional). Divide the mixture into portions with a spoon, making sure each portion contains a generous amount of crème anglaise and cocoa nibs.

Pro Tips for the Perfect Chocolate Nougat Dessert

Swap coconut milk with whole milk

For a richer flavor, we recommend using coconut milk instead of whole milk. This substitution enhances the tropical notes and adds a creamy texture to the dessert.

Adjust the sweetness

You can adjust the sweetness of the dessert by adding or omitting the cocoa nibs in the sugar glaze according to your preference. This flexibility allows you to customize the dessert to your taste.

This hearty potato soup is thick, creamy, and incredibly filling, perfect for a cold day. It has all the delicious toppings you'd find on a hearty baked potato: crispy bacon, sharp cheddar cheese, savory ham, and fresh green onions, all in a rich and comforting soup base.

Hearty Potato Soup

Ingredients:

Ingredient Count

1 package (340 g) bacon

1 1/2 cups chopped onion

6 cups chicken broth

2 pounds baking potatoes, peeled and diced

2/3 cup butter

3/4 cup all-purpose flour

4 cups milk

Salt 1 teaspoon

Freshly ground pepper 1 teaspoon

Diced ham 1 cup

Sour cream 1 container (227 g)

Grated sharp cheddar cheese, divided into 2 1/2 cups (280 g)

Sliced ​​green onions, divided into 3/4 cup

How to make Hearty Potato Soup:

Prepare the bacon and onions: In a 12-inch skillet, cook the bacon over medium heat for 6 to 7 minutes, until crisp. Drain the bacon on paper towels and crumble it, setting aside. Leave 2 tablespoons of the cooking fat in the skillet. Add the chopped onion and cook over medium-high heat for about 6 minutes, until almost cooked through.

Prepare the potatoes: In a 6-quart saucepan or large pot, combine the cooked onions, chicken broth, and diced potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes or until potatoes are very tender.

Prepare the casserole: Meanwhile, in the same skillet where you fried the bacon, melt the butter over low heat. Stir in the flour until smooth. Cook and stir for 1 minute. Gradually add 2 cups of milk, stirring constantly.

Complete the soup base: Pour the milk mixture into the potato mixture. Add the remaining 2 cups of milk, salt, and pepper. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Add the filling and serve: Add the diced ham, half of the crumbled bacon, sour cream, 2 cups of the shredded cheddar cheese, and ½ cup of the chopped green onions. Cook, stirring occasionally, until the cheese is melted and the soup is piping hot. Garnish individual servings with the remaining bacon, cheese, and vegetables.