9 Vegan Desserts with Coconut Milk (Creamy & Dreamy)

Here’s the deal: coconut milk is the fairy godmother of vegan desserts. It turns simple ingredients into silky custards, lush ice creams, and dreamy mousses—without a drop of dairy. These 9 desserts are creamy, indulgent, and shockingly easy. Bring them to a potluck or make them for a weeknight treat; either way, you’ll look like a dessert wizard.

We’re talking no-bake puddings, stovetop custards, blender magic, and freezer favorites—all with that tropical, gently sweet coconut vibe. Grab a couple cans of full-fat coconut milk, clear a little space in your fridge, and let’s make something irresistible.

1. Silky Coconut Panna Cotta With Passion Fruit Drizzle

This panna cotta is the set-it-and-forget-it dessert of your dreams. It’s creamy, lightly sweet, and fancy without trying. The tart passion fruit on top cuts through the richness like a pro, but mango purée or a berry coulis also shine.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1 cup coconut cream
• 1/4 cup maple syrup (or agave)
• 1 1/2 teaspoons agar-agar powder (not flakes)
• 1 teaspoon vanilla extract
• Pinch of fine sea salt
• 1/2 cup passion fruit pulp (fresh or thawed frozen)
• 2 tablespoons sugar (for the drizzle)
• 1 tablespoon water or lime juice

Instructions:

1. Lightly oil 4–6 small ramekins. Set aside.
2. In a saucepan, whisk coconut milk, coconut cream, maple syrup, agar-agar, vanilla, and salt. Let it sit 2 minutes so the agar hydrates.
3. Bring to a gentle boil over medium heat, whisking often. Simmer 2–3 minutes to fully dissolve agar. Don’t skip this—agar needs heat to set.
4. Pour into ramekins. Let cool 15 minutes, then chill 2–3 hours until set.
5. For the drizzle, warm passion fruit pulp, sugar, and water/lime over low heat 2–3 minutes to dissolve sugar. Cool completely.
6. To unmold, run a thin knife around the edges and invert onto plates. Spoon over passion fruit drizzle.

Serve with toasted coconut flakes or a scatter of fresh berries. For a lighter texture, swap half the coconut milk for oat milk. No passion fruit? Try a quick raspberry sauce: simmer berries with a touch of sugar and lemon, then strain.

2. No-Churn Coconut Mango Ice Cream That Screams Summer

No ice cream maker? No problem. This no-churn wonder churns itself in the freezer and still ends up ultra-creamy thanks to coconut milk and a sneaky banana. The mango brings sunshine; a pinch of cardamom makes it special.

Ingredients:

• 2 cups full-fat coconut milk
• 1 cup diced ripe mango (fresh or thawed frozen)
• 1 ripe banana (frozen in chunks)
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom (optional)
• Pinch of salt
• 1/2 cup coconut flakes (optional mix-in)

Instructions:

1. Blend coconut milk, mango, banana, maple syrup, vanilla, cardamom, and salt until silky smooth.
2. Pour into a loaf pan. If using coconut flakes, fold them in.
3. Freeze 4–6 hours. Every hour for the first 3 hours, stir vigorously to break ice crystals.
4. Let sit at room temp 5–10 minutes before scooping.

Serve with fresh mango cubes and a squeeze of lime. Swap mango for pineapple or strawberries for a new vibe. Want extra richness? Fold in a few spoonfuls of coconut cream before freezing. Trust me, it’s a tropical cloud.

3. Dark Chocolate Coconut Mousse That’ll Ruin Dairy For You

Three ingredients. That’s it. This mousse is luscious, deeply chocolatey, and takes about five minutes to whisk together. Date-sweetened for a fudgy depth, but you can use maple if you prefer.

Ingredients:

• 1 1/2 cups coconut cream (scooped from 2 chilled cans of full-fat coconut milk)
• 1 cup dark chocolate chips or chopped dark chocolate (vegan, 60–70%)
• 4 soft Medjool dates, pitted (or 3 tablespoons maple syrup)
• Pinch of salt
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Melt chocolate gently over a double boiler or in short microwave bursts. Cool slightly.
2. Blend coconut cream and dates until smooth. Add vanilla and salt.
3. With the blender running on low, stream in the melted chocolate until thick and glossy.
4. Spoon into glasses and chill at least 1 hour.

Top with shaved chocolate, flaky salt, and raspberries. For mocha vibes, add 1 teaspoon instant espresso. If you like it sweeter, stir in a little extra maple after blending and taste as you go.

4. Coconut Rice Pudding With Caramelized Pineapple

Comfort food meets vacation dessert. This rice pudding is creamy, fragrant, and totally dairy-free. The caramelized pineapple on top makes it feel restaurant-fancy without much work.

Ingredients:

• 3/4 cup short-grain white rice (Arborio or sushi rice)
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups unsweetened almond or oat milk
• 1/4 cup sugar (or maple syrup)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 2 cups fresh pineapple chunks
• 2 tablespoons brown sugar
• 1 tablespoon coconut oil
• 1 tablespoon lime juice
• Toasted coconut flakes, for serving

Instructions:

1. Rinse rice briefly. In a saucepan, combine rice, coconut milk, almond/oat milk, sugar, vanilla, cinnamon, and salt.
2. Bring to a gentle simmer, reduce heat, and cook 25–30 minutes, stirring frequently, until thick and rice is tender. Add splashes of milk if it thickens too fast.
3. Meanwhile, heat coconut oil in a skillet. Add pineapple and brown sugar; cook over medium-high 5–7 minutes until caramelized. Finish with lime juice.
4. Spoon warm rice pudding into bowls and top with pineapple and toasted coconut flakes.

Serve warm or cold. Stir in raisins, cardamom, or a splash of rum for fun. If it thickens in the fridge, loosen with a little plant milk before serving.

5. Thai-Inspired Coconut Banana Pops With Lime-Zest Magic

These popsicles are creamy, lightly tangy, and wildly refreshing. They taste like banana cream pie went on a Thai vacation. Perfect for kids, parties, or those “I need dessert in 10 minutes” moments.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 3 ripe bananas
• 3 tablespoons maple syrup
• Zest of 1 lime + 1 tablespoon lime juice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional dip: 1 cup dark chocolate chips + 1 tablespoon coconut oil
• Toasted crushed peanuts or coconut for garnish (optional)

Instructions:

1. Blend coconut milk, bananas, maple syrup, lime zest and juice, vanilla, and salt until smooth.
2. Pour into popsicle molds. Insert sticks. Freeze 4–6 hours.
3. Optional: Melt chocolate with coconut oil. Dip unmolded pops and sprinkle with peanuts or coconut. Freeze 10 minutes to set.

Swap lime for passion fruit or orange zest. Add a pinch of ground ginger for gentle warmth. These also work great as mini pops for easy party bites—seriously, they disappear fast.

6. Coconut Tres Leches Cake (Totally Vegan, Totally Moist)

This is the tender, soaked cake that wins potlucks. We use a simple vegan sponge, then drench it in a coconut “three milks” mixture. It’s soft, luscious, and not too sweet—just right.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup coconut milk (light is fine here)
• 1/3 cup neutral oil
• 2 teaspoons vanilla extract
• 1 tablespoon apple cider vinegar

For the soak:

• 1 cup full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup unsweetened oat milk
• 1/4 cup maple syrup or sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For topping:

• 1 can chilled coconut cream (for whipped topping)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh berries and toasted coconut, to finish

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk flour, sugar, baking soda, baking powder, and salt. In another bowl, combine coconut milk, oil, vanilla, and vinegar.
3. Mix wet into dry until just combined. Pour into pan and bake 25–30 minutes, until a toothpick comes out clean.
4. Whisk soak ingredients. While cake is warm, poke holes with a skewer and slowly pour soak over the top. Let the cake absorb for 30 minutes, then chill 2 hours.
5. Whip chilled coconut cream with powdered sugar and vanilla until fluffy. Spread over cake. Top with berries and toasted coconut.

Serve cold. For a coconut-rum twist, add 1–2 tablespoons dark rum to the soak. Gluten-free? Use a 1:1 GF flour blend and add 1 tablespoon cornstarch to the batter for structure.

7. Creamy Coconut Chia Pudding Parfaits With Berry Compote

Breakfast or dessert? Both. This chia pudding is ultra-creamy, barely effort, and endlessly customizable. Layer it with a quick berry compote and crunchy granola, and you’ve nailed texture heaven.

Ingredients:

• 1 1/2 cups full-fat coconut milk
• 1/2 cup almond or oat milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract (optional)
• 1/3 cup chia seeds
• Pinch of salt
• 2 cups mixed berries (fresh or frozen)
• 2 tablespoons sugar or maple syrup (for compote)
• 1 teaspoon lemon juice
• Granola and toasted coconut, for layering

Instructions:

1. Whisk coconut milk, almond/oat milk, maple syrup, vanilla, almond extract, and salt. Stir in chia seeds.
2. Let sit 10 minutes, whisk again to prevent clumping, then chill at least 1 hour (or overnight) until thick.
3. For compote, simmer berries with sugar and lemon 5–7 minutes until saucy. Cool.
4. Layer chia pudding with compote, granola, and toasted coconut in glasses.

Make it mocha: add cocoa powder and a splash of espresso. Or go tropical: fold in diced mango and pineapple. If your pudding thickens too much, loosen with a splash of plant milk and stir.

8. Coconut-Lime Cheesecake Bars (No-Bake And Blissfully Tangy)

These bars have a velvety, cheesecake-like filling without any dairy or baking. The lime keeps things bright, while coconut milk and cashews make the filling ultra-smooth. They slice beautifully and keep well in the fridge.

Ingredients:

For the crust:

• 1 1/2 cups vegan graham cracker crumbs (or almond flour for gluten-free)
• 1/3 cup shredded coconut, unsweetened
• 1/4 cup melted coconut oil
• 2 tablespoons maple syrup
• Pinch of salt

For the filling:

• 1 1/2 cups raw cashews, soaked 4 hours (or quick-soaked in hot water 30 minutes)
• 1 cup full-fat coconut milk
• 1/3 cup coconut cream
• 1/3–1/2 cup maple syrup (to taste)
• 1/3 cup fresh lime juice
• Zest of 2 limes
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons melted coconut oil (for structure)

Instructions:

1. Line an 8×8-inch pan with parchment. Stir crust ingredients until sandy and press firmly into the pan. Chill while you make the filling.
2. Blend cashews, coconut milk, coconut cream, maple syrup, lime juice, lime zest, vanilla, and salt until completely smooth.
3. Pour in melted coconut oil while blending on low to emulsify.
4. Pour filling over crust. Tap to remove bubbles. Chill at least 6 hours or overnight until set.
5. Slice into bars. Garnish with extra lime zest and coconut.

For a tropical twist, swirl in a little passion fruit pulp before chilling. If you need it firmer for warm weather, add 1–2 teaspoons agar-agar powder to the filling and simmer briefly before pouring.

9. Cold Brew Coconut Jelly Cups With Cocoa Whip

Coffee lovers, this one’s for you. It’s a wobbly, glossy coffee jelly layered with creamy coconut cocoa whip—light, refreshing, and not too sweet. It looks fancy but takes minimal effort.

Ingredients:

For the coffee jelly:

• 2 cups strong brewed coffee or cold brew
• 2–3 tablespoons sugar (to taste)
• 1 teaspoon agar-agar powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the cocoa whip:

• 1 can chilled coconut cream
• 2 tablespoons powdered sugar
• 1 tablespoon cocoa powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

To finish:

• Shaved chocolate or cacao nibs

Instructions:

1. Whisk coffee, sugar, agar, vanilla, and salt in a saucepan. Bring to a boil and simmer 1–2 minutes until agar dissolves.
2. Pour into 4–6 glasses. Cool 15 minutes, then refrigerate 1–2 hours to set.
3. Beat coconut cream with powdered sugar, cocoa, vanilla, and salt until fluffy.
4. Spoon cocoa whip over set jelly. Top with shaved chocolate or cacao nibs.

Add a splash of coffee liqueur to the jelly for a dessert-night vibe. Prefer tea? Swap coffee for strong black tea or Thai tea. For extra indulgence, drizzle with a thin ribbon of coconut caramel.

Pro Tips For Working With Coconut Milk

• Use full-fat for desserts that need body and creaminess; light coconut milk can make things icy or thin.
• Chill cans overnight if you need to scoop firm coconut cream for whipping.
• Agar-agar sets more firmly than gelatin and needs a brief simmer to activate. Agar powder is not interchangeable with flakes 1:1.
• Balance richness with acid: lime, lemon, passion fruit, or berries keep desserts from tasting heavy.
• Always taste and adjust sweetness—different brands of coconut milk vary in richness.

Make-Ahead And Storage

• Panna cotta, cheesecake bars, and chia puddings keep 3–4 days in the fridge.
• No-churn ice cream and popsicles keep 1–2 months frozen; let them soften briefly before serving.
• Mousse is best within 48 hours for peak texture.
• Tres leches cake is best on day 2 after soaking—refrigerate and cover tightly.

There you go: nine creamy, dreamy vegan desserts that make coconut milk the star. Whether you’re craving something cool and fruity or dark and chocolatey, you’ve got options. Pick one, grab a spoon, and treat yourself—you’ve earned it.