No-Bake Bebinca Cups
Bebinca reimagined as creamy, no-bake coconut-cashew layers you can assemble in 15 minutes. This vegetarian dessert skips the traditional seven-layer stovetop technique for a modern TikTok-friendly version that tastes just as rich.
- Total time
- 15 min
- Servings
- 4
- Calories
- 480
- Protein
- 8g
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ¾ cup unsweetened coconut milk
- ½ cup shredded coconut, unsweetened
- ½ cup roasted cashews, finely chopped
- 3 tbsp ghee or melted butter
- 6 whole cardamom pods, crushed
- 2 tbsp jaggery or brown sugar
Instructions
- 1
Mix condensed milk, coconut milk, and half the shredded coconut in a bowl until smooth.
- 2
Toast the remaining coconut and chopped cashews in a skillet over medium heat, stirring constantly, until golden and fragrant, about 3 minutes.
- 3
Warm ghee with cardamom pods in the skillet for 1 minute until the spice blooms and smells rich.
- 4
Stir in jaggery until it dissolves, then pour the spiced ghee into the coconut-milk mixture and fold gently.
- 5
Layer half the coconut mixture into 4 serving cups or glasses, then top with the toasted coconut-cashew mixture.
- 6
Pour remaining coconut mixture over the crunch layer. Chill for 5 minutes or serve at room temperature.
Tools you’ll need
- medium bowl
- 12-inch skillet
- wooden spoon or silicone spatula
- 4 serving cups or glasses (6–8 oz each)
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