Let’s be real, nothing hits quite like a soft, creamy, coconutty bite of dessert that takes basically zero effort to make, right? If you’ve never tried coconut milk squares before, you’re in for an actual treat. These little guys are the perfect mix of subtle coconut flavor and rich, milky sweetness, with a soft, jiggly texture that makes you want to pop three in your mouth at once. And the best part? You don’t need any fancy baking equipment, weird ingredients, or hours of prep time to make them. I first tried these at a friend’s Lunar New Year party a couple years ago, and I practically begged her for the recipe immediately. Now I make them at least once a month for potlucks, movie nights, or just when I need a little sweet pick-me-up that doesn’t feel heavy. Trust me, once you make these once, they’ll become a staple in your easy dessert rotation too.
What Are Coconut Milk Squares?
Also called coconut milk jelly or coconut custard squares in some places, these are a super popular chilled Chinese dessert that’s loved by kids and adults alike. They’re basically a set milk and coconut mixture coated in shredded coconut, so they’re not too sweet, have a super smooth, melt-in-your-mouth texture, and are so refreshing especially on warm days. Unlike a lot of baked desserts, these are no-bake, so you don’t have to worry about preheating your oven or messing up a cake batter. I’ve even made these with my 8-year-old niece before, and she had a blast rolling the squares in coconut at the end – zero mess, zero stress, which is basically the dream when you’re cooking with kids, right?
Another thing I love about this recipe is how customizable it is. If you’re not a huge coconut fan (though honestly, if that’s you, what are you even doing here?) you can swap some of the coconut milk for matcha powder, mango puree, or even chocolate to make different flavors. I’ve even added a little pandan extract before to give it that extra fragrant, tropical vibe, and it was chef’s kiss. But let’s start with the classic version first, because it’s perfect as is.
Ingredients You’ll Need For This Recipe
One of the best parts about this recipe is that you probably already have most of these ingredients in your fridge or pantry if you’re even a casual home cook. No fancy specialty store runs required, thank goodness. Let’s break down exactly what you need, and a few little tips for each ingredient to make sure your squares turn out perfectly every single time.
- 160g full-fat whole milk: Don’t skimp and use skim or low-fat milk here, I’m begging you. The full fat is what gives these squares that rich, creamy texture. If you use low-fat milk, they’ll end up watery and kind of rubbery, and no one wants that. If you’re dairy free, you can swap this for oat milk or soy milk, just make sure it’s the full-fat, unsweetened version so the flavor doesn’t get messed up.
- 120g coconut milk: Again, go for full-fat canned coconut milk here, not the light stuff. Shake the can super well before you open it, because the cream tends to separate at the top. I’ve forgotten to shake it before and ended up with clumps of coconut cream in my mixture, and while it still tasted fine, the texture was a little lumpy. Learn from my mistakes, folks.
- 100g heavy cream: This is another ingredient that adds that luxe, smooth texture. If you don’t have heavy cream, you can use half and half, but just know the squares will be a little less rich. I wouldn’t recommend skipping it entirely though, it really makes a difference.
- 42g cornstarch: This is the magic ingredient that makes the whole mixture set into that perfect jiggly texture. Don’t substitute this with flour or any other starch, cornstarch works best here because it doesn’t add any weird flavor and sets really nicely. I measure this exactly every time, because too little and the squares won’t set, too much and they’ll be gummy and weird.
- 40g granulated sugar: This recipe is not super sweet, which I love, because the coconut and milk flavors shine through. If you have a major sweet tooth, you can add an extra 10-15g of sugar, but I wouldn’t go too much higher than that, or it will be overpowering. You can also use coconut sugar if you want a more caramel-like flavor, just make sure it’s fully dissolved in the mixture before you cook it.
- Desiccated coconut, for coating: I use unsweetened desiccated coconut, but if you like a sweeter taste, you can use sweetened. I also sometimes toast the coconut lightly in a pan before using it, which gives it a nuttier, deeper flavor that’s absolutely delicious. You’ll need enough to line the bottom of your container and coat all the squares, so I usually have about 1 cup on hand just to be safe.
Step-By-Step Instructions To Make Coconut Milk Squares
Okay, now we get to the fun part! This whole process takes less than 20 minutes of active work, and then you just have to wait for it to chill, which is the hardest part, let’s be honest. I’ve definitely snuck a spoonful of the warm mixture before putting it in the fridge more than once, no shame.
Step 1: Prep your container first
First things first, grab an airtight container – I use a standard 8×8 inch square glass container, but any size works as long as it’s deep enough. Sprinkle a thin, even layer of desiccated coconut all over the bottom of the container. This will stop the milk mixture from sticking to the bottom, and it means every square will have coconut on all sides, no boring bare spots. Set this aside for later, you’ll thank yourself for doing this first instead of scrambling to do it while your mixture is bubbling on the stove.
Step 2: Mix the cornstarch slurry
Take half of your whole milk (that’s 80g, if you don’t feel like doing math) and pour it into a small bowl. Add all of the cornstarch to the bowl. I like to sift the cornstarch in to avoid lumps, but if you don’t have a sifter, that’s fine too, you can just stir extra well.
Stir the milk and cornstarch together until it’s completely smooth, with no lumps left. Set this bowl aside too – this is your slurry, which is what will make the whole mixture thicken up later. Don’t skip this step and just add the cornstarch directly to the hot pot, I promise it will clump up so bad and you’ll end up with weird crunchy bits in your dessert. No one wants that.
Step 3: Heat the rest of your ingredients
Take a small, heavy-bottomed saucepan (heavy bottomed is better because it stops the mixture from burning on the bottom) and pour in the rest of the milk, the coconut milk, heavy cream, and sugar. Stir everything together over low heat until the sugar is completely dissolved. You don’t need to bring this to a boil yet, just warm it up enough that the sugar melts.
Keep stirring the mixture over low heat until it just starts to bubble a little around the edges. You don’t want a rolling boil, just a gentle simmer. As soon as you see those little bubbles, turn off the heat immediately. I can’t stress this enough, don’t walk away from the stove here! I got distracted by a text once and let this boil too much, and the milk curdled a little, which ruined the texture. Don’t be like me.
Step 4: Combine the slurry and the hot milk mixture
Give your cornstarch slurry a quick stir again just to make sure nothing has settled at the bottom, then pour it all into the saucepan with the hot milk mixture. Stir it really fast as you pour it in, so it combines evenly. Don’t panic if you see a few little lumps at first, that’s totally normal, they’ll smooth out as you stir.
Turn the heat back on to low, and keep stirring the mixture constantly. I like to use a silicone spatula for this, because it scrapes the bottom and sides of the pan really well, so nothing gets stuck and burns. Keep stirring for 2-3 minutes, until the mixture gets thick, smooth, and glossy. It should coat the back of your spatula when you lift it up – if you run your finger across the spatula, the line should stay, that’s how you know it’s done.
Step 5: Pour and chill the mixture
As soon as the mixture is thick enough, turn off the heat and pour it immediately into the prepped container you set aside earlier. Work fast here, because it starts to set pretty quickly once it’s off the heat. Use your spatula to smooth the top out so it’s even.
Sprinkle another even layer of desiccated coconut all over the top of the mixture. I like to press it down very gently with my spatula so it sticks, but you don’t have to press too hard. Let the container cool down to room temperature first, then put the lid on and stick it in the fridge. You need to let it chill for at least 4 hours, or overnight if you can wait that long. Overnight is actually better, because the flavors have more time to meld together, but I’ve definitely taken it out after 4 hours when I was impatient, and it was still delicious.
Step 6: Cut and coat your coconut milk squares
Once the mixture is fully set and feels firm to the touch, take it out of the fridge. Run a small knife or offset spatula around the edges of the container to loosen the milk jelly from the sides. Flip the container over onto a clean cutting board, and it should pop right out. If it’s stuck a little, you can tap the bottom of the container a few times, that usually does the trick.
Use a sharp knife to cut the jelly into small squares, about 1 inch by 1 inch is perfect, but you can make them bigger or smaller if you want. I like to run my knife under hot water between cuts to make the edges extra smooth, so they look nice for serving.
Take a shallow bowl and pour some desiccated coconut into it. Toss each square in the coconut until it’s fully coated on all sides. I like to do this one by one to make sure every side gets covered, but you can also put a bunch of squares and coconut in a sealed container and shake it gently if you want to do it faster. Just be careful not to squish the squares, they’re soft!
And that’s it! You’re done! Look at those perfect little creamy coconut squares, aren’t they gorgeous? You can serve them immediately, or keep them in the fridge until you’re ready to eat them. They’re best served cold, straight out of the fridge, in my opinion.
Pro Tips To Make Your Coconut Milk Squares Perfect Every Time
After making this recipe dozens of times, I’ve picked up a few little tricks that make the process even easier, and the final result even better. Let me share them with you so you don’t have to make the same mistakes I did when I first started out.
What to do if you get lumps in your mixture
First off, don’t panic! Lumps happen to the best of us, especially if you’re stirring a little too slow when you add the cornstarch slurry. If you have small lumps in your mixture after it’s thickened, you can pour it through a fine mesh sieve before you put it in the container. That will catch all the lumps, and you’ll end up with perfectly smooth jelly. I’ve done this more than once, and no one ever noticed the difference.
Storing your coconut milk squares
These squares don’t keep super long, because they’re made with fresh dairy, so make sure you store them in an airtight container in the fridge. They’ll stay good for 3-4 days, but honestly, they never last that long in my house, we eat them all within 2 days. Don’t leave them out at room temperature for more than a couple hours, because they’ll start to get soft and melty, especially if it’s warm in your house.
Flavor variations to try
Like I mentioned earlier, this recipe is so easy to customize. If you want to mix things up, here are a few of my favorite variations:
- Matcha coconut squares: Add 1-2 teaspoons of matcha powder to the hot milk mixture before you add the slurry. Sift it in to avoid lumps, and you’ll get a beautiful green tea flavored square that’s so good with a cup of coffee in the afternoon.
- Mango coconut squares: Add ½ cup of pureed fresh mango to the mixture after you take it off the heat. Stir it in well before pouring into the container, and you’ll get a fruity, tropical version that’s perfect for summer.
- Chocolate coconut squares: Add 2 tablespoons of cocoa powder or 50g of melted dark chocolate to the hot milk mixture, stir until smooth, and you’ve got a rich, chocolatey version that’s amazing for chocolate lovers.
- Pandan coconut squares: Add 1 teaspoon of pandan extract to the milk mixture for that classic Southeast Asian fragrant, floral flavor. It’s so good, I make this version all the time now.
Frequently Asked Questions
Can I make this recipe vegan?
Absolutely! Just swap the whole milk for full-fat oat milk or soy milk, and swap the heavy cream for full-fat coconut cream. It will taste just as creamy and delicious, and no one will even notice it’s vegan. I’ve made this for my vegan friend before, and she said it was the best dessert she’d had all year.
Why didn’t my coconut milk squares set?
There are a few common reasons this might happen. First, you might not have used enough cornstarch, so make sure you measure it exactly. Second, you might not have cooked the mixture long enough, so it didn’t thicken properly. Next time, cook it a little longer until it’s really thick and coats the back of your spatula. Third, you might not have chilled it long enough – give it an extra hour or two in the fridge, and it should set up fine.
Can I use shredded coconut instead of desiccated coconut?
You can, but desiccated coconut is finer, so it sticks to the squares better. If you use shredded coconut, it will be a little chewier, which is totally fine if you like that texture. I’ve used both before, and they both work great, just pick whichever you have on hand.
Can I freeze coconut milk squares?
I don’t recommend it, unfortunately. When you freeze them, the water in the mixture will turn to ice crystals, and when you thaw them, they’ll be watery and mushy, which ruins the texture. They’re best eaten fresh from the fridge, so just make a smaller batch if you don’t think you’ll eat them all in a few days.
Final Thoughts
Honestly, this recipe is such a winner for so many reasons. It’s easy, cheap, uses basic ingredients, tastes amazing, and is always a hit at any gathering. I’ve brought these to work potlucks, birthday parties, and even a backyard BBQ, and every single time people ask me for the recipe. They’re the perfect not-too-sweet dessert that goes with literally everything, and they’re so light that you can eat a couple even after a big meal.
If you make this recipe, tag me on social media! I’d love to see how your coconut milk squares turn out, and what fun flavor variations you come up with. Happy cooking (or, well, happy no-baking, I guess?)
