Coconut Mascarpone Recipe – Vanilla Bean & Roasted Coconut Delight

Last Updated on 2 months by Neha Deshmukh

Coconut Mascarpone Recipe – Vanilla Bean & Roasted Coconut Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both incredibly delicious and surprisingly easy to make. Well, look no further! This Coconut Mascarpone is exactly that – a creamy, dreamy, tropical treat that’s become a total favorite in my kitchen. I first made this for a summer get-together, and it disappeared in minutes! It’s the perfect balance of sweet, coconutty goodness with a hint of vanilla. Let’s get into it, shall we?

Why You’ll Love This Recipe

This Coconut Mascarpone isn’t just a dessert; it’s an experience. It’s unbelievably smooth and creamy, thanks to the mascarpone, and the coconut flavor is just spot on. Plus, the little crunch from the pan-roasted coconut flakes takes it to another level. It’s a fantastic make-ahead dessert, perfect for when you’re entertaining, or honestly, just when you need a little something special to brighten your day.

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 2 cups coconut milk (about 480ml)
• 2 cups mascarpone cheese (about 480g)
• ?? cup white sugar (start with ¾ cup, adjust to taste – about 150g)
• ?? cup grated coconut (about 60g)
• 1 vanilla bean seeds (from 1 bean)
• 2 tablespoons grated coconut (pan roasted)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Coconut Milk: Choosing Full-Fat vs. Low-Fat

Full-fat coconut milk is key here. It provides the richness and creaminess we’re looking for. Low-fat coconut milk will work in a pinch, but the texture won’t be quite as luxurious. I usually go for the canned variety – it’s consistently thick and flavorful.

Mascarpone Cheese: Understanding its Role & Substitutes

Mascarpone is an Italian cream cheese known for its incredibly smooth texture and subtle sweetness. It’s what gives this dessert its signature creaminess. If you can’t find mascarpone, you can substitute with a combination of cream cheese and heavy cream (equal parts), but the flavor won’t be exactly the same.

Sugar: Adjusting Sweetness to Your Preference

The amount of sugar is really up to you! I recommend starting with ¾ cup (about 150g) and tasting as you go. If you like things extra sweet, feel free to add more, a tablespoon at a time. Remember, you can always add, but you can’t take away!

Grated Coconut: Fresh vs. Dried – What’s Best?

You can use either fresh or dried grated coconut. Fresh will give you a more vibrant coconut flavor, but dried works perfectly well and is more convenient. If using dried, unsweetened is best, so you can control the overall sweetness.

Vanilla Bean: The Aroma & Flavor Difference

A vanilla bean really elevates this recipe. Scraping the seeds adds such a beautiful aroma and depth of flavor. If you don’t have a vanilla bean, you can substitute with 1 teaspoon of vanilla extract, but the bean is worth it if you can get your hands on one!

Pan-Roasted Coconut Flakes: Achieving the Perfect Toast

Don’t skip the pan-roasted coconut flakes! They add a wonderful textural contrast and a nutty flavor. Just a few minutes in a dry pan, stirring constantly, is all it takes to get them golden brown and fragrant.

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, in a large bowl, whisk together the coconut milk, mascarpone cheese, and sugar. Seriously, whisk for a good 10 minutes! You want everything to be completely smooth and combined. No lumps allowed!
2. Now, scrape the seeds from your vanilla bean and add them to the mixture. Give it another 5 minutes of whisking – this really helps to infuse that vanilla flavor.
3. Pour the mixture into a freezer-safe container. Freeze for 2 hours, then take it out and give it a good stir with a whisk. This breaks up any ice crystals and keeps the texture super smooth.
4. Add the grated coconut and whisk for another 10 minutes. This ensures it’s evenly distributed throughout.
5. Finally, return the mixture to the freezer and freeze for at least 8 hours, or preferably overnight, until firm.
6. When you’re ready to serve, top with those gorgeous pan-roasted coconut flakes. And enjoy!

Expert Tips

• Patience is key! The longer you freeze it, the firmer it will be.
• Don’t over-whisk after freezing. You just want to break up any ice crystals, not incorporate a lot of air.
• For an extra smooth texture, let the mixture sit at room temperature for about 10-15 minutes before scooping.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Coconut Mascarpone (Using Coconut Cream & Cashews)

My friend Priya, who’s vegan, loves to make this with full-fat coconut cream instead of mascarpone, and adds a handful of soaked cashews for extra creaminess. It’s surprisingly similar!

Gluten-Free Adaptations (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.

Adjusting Sweetness & Spice Levels

Feel free to add a pinch of cardamom or a splash of rosewater for a more exotic flavor. My grandmother always added a tiny bit of cardamom to her coconut desserts – it’s divine!

Festival Adaptations (Summer Dessert, Diwali Sweet Treat)

This is perfect for a light summer dessert, or even as a unique sweet treat during Diwali! You could garnish it with chopped pistachios and silver leaf for a festive touch.

Serving Suggestions

This Coconut Mascarpone is delicious on its own, but it also pairs beautifully with:

• Fresh mango slices
• A sprinkle of chopped nuts
• A drizzle of honey or maple syrup
• A side of warm, spiced cookies

Storage Instructions

Store leftover Coconut Mascarpone in an airtight container in the freezer for up to 2 weeks. It will become quite firm, so let it sit at room temperature for a few minutes before scooping.

FAQs

What is the best way to roast coconut flakes for this recipe?

Heat a dry skillet over medium heat. Add the coconut flakes and cook, stirring constantly, for 3-5 minutes, or until golden brown and fragrant. Watch them carefully – they burn easily!

Can I make this recipe ahead of time? If so, how long will it keep?

Absolutely! You can make this up to a month in advance and store it in the freezer. Just make sure it’s in an airtight container.

What can I substitute for mascarpone cheese if I can’t find it?

You can try a mixture of equal parts cream cheese and heavy cream, but the texture won’t be quite as smooth.

How do I prevent ice crystals from forming when freezing the mixture?

Stirring the mixture after the initial 2 hours of freezing helps to break up ice crystals. Also, make sure your container is airtight.

Can I add other flavors to this coconut mascarpone, like cardamom or rosewater?

Definitely! Feel free to experiment with different flavors. A pinch of cardamom or a teaspoon of rosewater would be lovely.

Enjoy making (and eating!) this Coconut Mascarpone. I hope it brings a little bit of sunshine to your kitchen! Let me know how it turns out in the comments below.