Directions
- Arrange the cupcakes as close together as possible to cover the bottom of a 9x9-inch glass baking dish.
- Pour hot coconut milk over the cupcakes until they are soaked about halfway. Set aside to absorb.
- In a saucepan, combine sugar, flour, and vanilla. Gradually whisk in milk to prevent lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat and stir in butter until melted and incorporated.
- Pour the warm custard over the soaked cupcakes and smooth the top. Refrigerate for at least 1 hour to set.
- Spread a layer of whipped cream over the chilled custard. Place the dish in the freezer for 10–15 minutes to firm up slightly.
- Prepare the ganache: pour hot milk over chopped chocolate and let sit for 1 minute. Stir until smooth and glossy.
- Pour the ganache evenly over the chilled custard and whipped cream layer. Refrigerate until fully set, about 1–2 hours.
- Once set, cut into squares and serve chilled.
Recipe Details
Prep Time: 20 minutes
Chill Time: 2–3 hours
Total Time: 2 hours 20 minutes
Servings: 12
Difficulty Level: Easy
Variations & Substitutions
- Swap coconut milk for regular milk or almond milk for a different flavor.
- Add a sprinkle of crushed nuts or cookie crumbs between the custard and whipped cream for extra texture.
- Use dark, milk, or white chocolate for the ganache depending on your preference.
Serving Suggestions
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