For the Cream Layer:
- 3 cans (13.5 oz each) full-fat coconut milk or heavy whipping cream, chilled overnight
- 2 cans (14 oz each) sweetened condensed milk
- 2 packets (1.5–2 oz total) passion fruit juice powder (like Clamato Jugo en Polvo or Tang—or use ½ cup passion fruit puree)
💡 Chill your cans! Cold cream whips better and holds its shape.
For the Milk Ganache:
- 1 cup (6 oz) high-quality milk chocolate chips (or chopped milk chocolate)
- ½ cup heavy cream or full-fat coconut milk
🌱 Dairy-free? Use coconut cream and dairy-free chocolate.
Step-by-Step Instructions
1. Whip the Cream Base
Open the chilled cans of coconut milk or cream—do not shake. Scoop out the solid cream from the top (discard or save the liquid for smoothies).
In a large bowl, beat the solid cream with a hand mixer for 2–3 minutes until soft peaks form.
2. Sweeten & Flavor
Gently fold in sweetened condensed milk and passion fruit powder until fully combined and glossy. The mixture should be thick, creamy, and a beautiful golden-yellow.
🍍 No passion fruit powder? Substitute with ½ cup passion fruit puree + 2 tbsp powdered sugar.
3. Set the Cream Layer
Pour into a 9x9-inch dish or individual serving glasses (trifles, mason jars, or ramekins). Smooth the top.
Cover and refrigerate for at least 2 hours (or overnight).
4. Make the Ganache
Place chocolate chips in a heatproof bowl. Heat cream in a small saucepan until it just begins to simmer (do not boil). Pour over chocolate, let sit 2 minutes, then stir until smooth and glossy.
5. Top & Serve
Pour warm ganache evenly over the chilled cream layer. It will set into a delicate, shiny cap in 15–20 minutes.
For extra flair, sprinkle with toasted coconut, crushed cookies, or edible gold flakes.
Serve cold—and watch it disappear.
Tips for Perfect Results
- Use full-fat canned coconut milk (like Thai Kitchen)—it whips like dairy cream.
- Don’t skip chilling the cans—warm cream won’t whip.
- Fold gently—overmixing deflates the cream.
- Make it ahead: Assemble the cream layer 1–2 days ahead; add ganache just before serving.
- Double the ganache if you love a thicker chocolate layer!
Flavor Variations
- Mango Dream: Swap passion fruit for mango powder or puree
- Tropical Twist: Layer with sliced bananas or pineapple
- Berry Bliss: Use strawberry or mixed berry powder
- Chocolate-Passion Swirl: Marble in melted dark chocolate before chilling
- Boozy Upgrade: Add 1 tbsp rum or Grand Marnier to the cream
Serving Suggestions
- Elegant dessert: Serve in martini glasses with a mint leaf
- Family treat: Cut into squares and serve with berries
- Brunch indulgence: Top with fresh fruit and whipped cream
- Potluck star: Transport in a lidded dish—garnish on-site
Frequently Asked Questions (FAQs)
Q: Can I use whipped topping (like Cool Whip)?
A: Yes—but it won’t be as rich or stable. For best texture, whip real cream.
Q: Why isn’t my cream setting?
A: Likely used light coconut milk or didn’t chill the cans. Full-fat, chilled cream is essential.
Q: Can I make this dairy-free?
A: Yes! Use full-fat coconut milk + condensed coconut milk + dairy-free chocolate.
Q: How long does it keep?
A: Up to 4 days covered in the fridge. Ganache may soften but still tastes amazing.
Final Thoughts: Dessert Made Joyful
This foolproof passion fruit cream dessert is proof that you don’t need to cook to create something magical. It’s creamy, bright, chocolate-kissed bliss in every spoonful—and the kind of treat that turns an ordinary day into something worth celebrating.
So grab those cans, whip that cream, and pour that ganache. One bite, and you’ll understand why dessert is never missing in your house.
Made this and earned all the compliments? I’d love to hear how it turned out! Did you use mango? Serve it in jars? Share your sweet success in the comments below—or tag me on social. And if you know someone who thinks dessert = effort, send them this recipe. You’ll be their new dessert MVP! 🥭🍫✨
