Easy Coconut and Condensed Milk Dessert (Ready in 15 Minutes)

This Easy Coconut and Condensed Milk Dessert is one of the quickest and most satisfying sweet treats I like to whip up when I’m short on time. It uses just a handful of pantry staples and comes together in minutes—no baking, no special equipment, and no stress. It’s chewy, rich, and full of coconut flavor, perfect for coconut lovers like me.

Why You’ll Love This Recipe

I love how fast and foolproof this dessert is. With only a few ingredients, I get a sweet, chewy coconut bite that reminds me of coconut macaroons or candy bars. It’s ideal for last-minute dessert cravings, gifting, or bringing to a potluck. Plus, I don’t even have to turn on the oven. It’s just mix, shape, chill (if I want), and enjoy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups shredded coconut (sweetened)

• 1 can (14 oz) sweetened condensed milk

• 1 teaspoon vanilla extract

• 1/4 cup powdered sugar (optional, for extra sweetness)

directions

1. In a large bowl, I combine the shredded coconut, sweetened condensed milk, vanilla extract, and powdered sugar (if using).

2. I stir everything together until well mixed. The mixture should be sticky and hold its shape.

3. I use a spoon or small cookie scoop to portion out small mounds and shape them into balls or bars with my hands.

4. I place them on a parchment-lined tray. I sometimes chill them in the fridge for about 30 minutes to firm up, but they’re great at room temperature too.

5. I serve them as is, or sometimes I roll them in extra coconut or dip them in melted chocolate for a fancier twist.

Servings and timing

This recipe makes about 18–20 small pieces.

Prep time: 10 minutes
Chill time (optional): 5 minutes
Total time: 15 minutes

Variations

Sometimes I add mini chocolate chips, chopped nuts, or a splash of almond extract for extra flavor. When I want a more indulgent treat, I dip the bottoms in melted dark chocolate or drizzle it over the top. I’ve also made a tropical version by mixing in a little crushed pineapple (well drained).

storage/reheating

I store the finished pieces in an airtight container in the fridge for up to 1 week. They can also be frozen for up to 1 month—just thaw them in the fridge before eating. No reheating is needed.

FAQs

Can I use unsweetened coconut?

Yes, but I usually increase the powdered sugar or add a little extra condensed milk for balance.

Can I toast the coconut first?

Absolutely. Toasting adds great flavor and gives a nice golden color and crunch.

Do I need to refrigerate them?

Not necessarily, but I like chilling them to help them firm up. They keep their shape better that way.

Can I shape these into bars?

Yes, I press the mixture into a small parchment-lined pan, chill, then slice into bars.

Are these gluten-free?

Yes, all the ingredients are naturally gluten-free—but I always check the labels to be sure.

Conclusion

This Easy Coconut and Condensed Milk Dessert is a lifesaver when I want something sweet and satisfying with minimal effort. With chewy coconut, creamy condensed milk, and a hint of vanilla, these little bites are rich, flavorful, and ready in just 15 minutes. Whether I keep them simple or dress them up with chocolate, they’re a hit every time.