Description
Enjoy a taste of tropical paradise with this Easy Sugar-Free Creamy Coconut Pavé! This delicious no-bake dessert features layers of tender sugar-free biscuits, silky homemade coconut cream pudding, fluffy whipped topping, and golden toasted coconut flakes. Naturally sweetened with a zero-calorie sugar alternative, it’s a creamy, indulgent treat without added sugar. Perfect for summer gatherings, family celebrations, or make-ahead desserts, this easy coconut pavé comes together with simple ingredients and sets beautifully in the refrigerator.
Ingredients
For the Coconut Cream Base:
- 1 can (400 ml) unsweetened coconut cream
- 1 cup unsweetened almond milk
- 1/3 cup cornstarch
- 1/2 cup granulated sugar-free sweetener (allulose or monk fruit blend)
- 1 teaspoon pure vanilla extract
For the Layers and Garnish:
- 200 g sugar-free sweet biscuits or ladyfingers
- 1/2 cup unsweetened coconut flakes, toasted
- 1 cup sugar-free whipped topping, thawed
- 1/2 cup unsweetened almond milk or coconut milk, for dipping biscuits
Instructions
1. Prepare the Cornstarch Mixture: Pour 1 cup of unsweetened almond milk into a small mixing bowl. Add the cornstarch and whisk until completely smooth and lump-free. Set aside.
2. Cook the Coconut Cream: In a medium saucepan, combine the coconut cream, sugar-free sweetener, vanilla extract, and remaining almond milk if using a separate portion. Heat over medium heat, stirring until the sweetener dissolves. Slowly whisk in the cornstarch mixture. Continue cooking and stirring for 2–3 minutes, or until the mixture thickens into a smooth, creamy pudding. Remove from heat.
3. Assemble the Layers: Quickly dip each sugar-free biscuit into the almond milk or coconut milk. Arrange a single layer of biscuits in the bottom of a deep serving dish. Spread an even layer of warm coconut pudding over the biscuits. Repeat the layers until all ingredients are used, finishing with coconut cream on top.
4. Chill and Garnish: Cover the dish and refrigerate for at least 4 hours, preferably overnight. Once completely set, spread the sugar-free whipped topping evenly over the surface. Sprinkle with toasted coconut flakes, slice into squares, and serve chilled.
Notes
Toast the Coconut: Toast unsweetened coconut flakes in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently until golden and fragrant.
Avoid Soggy Biscuits: Dip biscuits quickly into milk rather than soaking them.
Prevent Lumps: Whisk the cornstarch slurry thoroughly before adding it to the warm coconut mixture.
Allow Enough Chilling Time: Refrigerate overnight for the best texture and cleanest slices.
Dairy-Free Variation: Use dairy-free sugar-free biscuits, almond milk, and dairy-free sugar-free whipped topping.
Sweetener Tip: Allulose generally provides a smoother texture in chilled desserts than some granulated sweeteners.
Storage: Store covered in the refrigerator for 4–5 days.
Make Ahead: Prepare the pavé the day before serving for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Brazilian / Latin American-inspired
Nutrition
- Serving Size: 12 servings
- Calories: 245 kcal
- Sugar: 2 g
- Fat: 17 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 3 g