White Princess with Coconut and Condensed Milk
Here’s a full recipe for the White Princess Dessert with Coconut and Condensed Milk, a no-bake, creamy, coconut-flavored treat often found in Eastern European or Mediterranean dessert tables. It’s elegant, easy to make, and perfect for special occasions or whenever you crave something sweet and indulgent.
👑 White Princess Dessert (No-Bake Coconut & Condensed Milk Cake)
🌟 Why You’ll Love It:
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Rich, creamy, and coconutty
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No baking required
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Impressive presentation with minimal effort
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Make-ahead friendly
📝 Ingredients (for an 8×8 or small rectangular dish):
For the base:
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200g (about 7 oz) plain tea biscuits or graham crackers
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100g (1/2 cup) unsalted butter, melted
For the filling:
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1 can (14 oz or 400g) sweetened condensed milk
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200g (1 cup) desiccated coconut
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250g (about 1 cup) mascarpone or cream cheese (softened)
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200 ml (about ¾ cup + 1 tbsp) heavy whipping cream
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1 tsp vanilla extract
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Optional: 1 tbsp powdered sugar (if using unsweetened cream or prefer extra sweetness)
For the topping:
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2–3 tbsp desiccated coconut (to sprinkle on top)
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Optional: white chocolate shavings, silver sugar pearls, or chopped almonds
🍽️ Instructions:
1. Prepare the base:
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Crush the biscuits into fine crumbs using a food processor or by hand.
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Mix with melted butter until it resembles wet sand.
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Press evenly into the bottom of your dish and refrigerate while preparing the filling.
2. Make the filling:
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In a bowl, whip the heavy cream until it forms soft peaks.
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In a separate bowl, beat mascarpone (or cream cheese) until smooth.
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Add the condensed milk, coconut, and vanilla to the mascarpone and mix well.
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Fold the whipped cream into the coconut mixture gently, keeping the mixture airy.
3. Assemble:
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Pour the coconut filling over the biscuit base and smooth the top.
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Sprinkle with desiccated coconut and any additional toppings.
4. Chill:
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Refrigerate for at least 4–6 hours, or preferably overnight to set fully.
5. Serve:
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Slice into bars or squares using a warm knife. Serve chilled.
❓ Q&A: White Princess Dessert with Coconut & Condensed Milk
Q: Can I use cream cheese instead of mascarpone?
A: Yes, cream cheese works well and gives a slightly tangier flavor. Use full-fat for the best texture.
Q: Can I skip the biscuit base?
A: You can, but the base adds texture and contrast. If skipping, serve it in cups or bowls like a parfait.
Q: Can I make this without heavy cream?
A: The whipped cream helps the filling stay fluffy. You can use whipped topping (like Cool Whip) as a substitute or try coconut cream for a dairy-free version.
Q: What kind of coconut should I use?
A: Use desiccated coconut (unsweetened or sweetened depending on your taste). Avoid shredded coconut that’s too large or moist, as it can affect texture.
Q: Can I freeze this dessert?
A: Yes! Freeze for up to 1 month, tightly covered. Thaw in the fridge before serving. The texture holds up surprisingly well.
Q: Is it overly sweet?
A: It is sweet but balanced by the cream and mascarpone. If you prefer less sweetness, reduce the condensed milk slightly or use unsweetened cream and coconut.
Q: Can I make this in individual portions?
A: Absolutely! Layer the biscuit crumbs and filling in glasses, jars, or cups for elegant individual servings.
Q: How long does it last in the fridge?
A: It keeps well for 3–4 days in an airtight container. The flavor deepens as it rests.
Q: Can I add fruit or other flavorings?
A:
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Chopped pineapple or mango for a tropical twist
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Almond or coconut extract for extra aroma
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Lemon zest to cut the richness
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White chocolate chips mixed into the filling..
