Coconut Pave with Chocolate Ganache
Brazilian layered dessert combining sweetened condensed milk, shredded coconut, and cornstarch into a creamy filling, alternated with crispy maisena crackers and topped with dark chocolate ganache. Chilled for at least 4 hours, this no-bake showstopper is famous for impressing in-laws with its simple elegance and rich coconut-chocolate contrast.
Ingredients
- 1 lata sweetened condensed milk
- 1 lata milk
- 7 oz shredded coconutground coconut1:1finer_textureFull guide →
- 2 colheres de sopa cornstarch
- 7 oz dark chocolatemilk chocolate1:1adds dairyFull guide →
- 1 lata sour creamheavy cream1:1slightly_richerFull guide →
- 1 pacote maisena crackersvanilla wafers1:1similar_texture
Instructions
- 1
Mix condensed milk, milk, shredded coconut, and cornstarch in a saucepan over medium heat, stirring constantly until the mixture reaches a consistent cream consistency. Set aside.
- 2
Melt the dark chocolate using a double boiler or microwave.
- 3
Mix the sour cream with the melted chocolate until a ganache forms.
- 4
In a baking dish, layer alternately between the coconut cream and maisena crackers.
- 5
Finish with a layer of chocolate ganache on top.
- 6
Refrigerate for at least 4 hours before serving.
Tips
Stir the coconut mixture constantly to prevent sticking and ensure even cooking.
Use a double boiler for chocolate to avoid scorching; microwave in short 30-second intervals if using that method.
Allow the dessert to set fully in the refrigerator before serving for best texture contrast.
Good to Know
Covered in refrigerator for up to 3 days.
Prepare entirely 1 day ahead; refrigerate until serving.
Serve cold directly from refrigerator with a spoon or small cake server.
Common Mistakes
Do not skip constant stirring of coconut mixture to avoid lumps and burning.
Do not add sour cream to hot chocolate to avoid curdling; let chocolate cool slightly first.
Do not serve before full refrigeration time to avoid layers separating.