💡 At a Glance
- •The Dessert: A creamy layered dessert in a glass featuring white chocolate, coconut milk, and Raffaello truffles.
- •Prep Time: Comes together in a flash with zero baking required—perfect when you need a quick sweet treat!
- •How It’s Made: Cook the coconut pudding in your Thermomix®, let it cool, and layer it up with fluffy whipped cream.
If you love those little white coconut truffles as much as I do, you are going to obsess over this recipe! This Raffaello Dessert is an absolute dream—super creamy, packed with sweet coconut flavor, and ready in no time.
You don’t even need to turn on the oven! If you’re looking for a quick, no-bake recipe loaded with white chocolate goodness that looks gorgeous served in individual glasses, this easy Raffaello dessert is calling your name.
It’s perfect for effortless weeknight treats, dinner parties, or just a fun sweet surprise!
In my easy step-by-step recipe, I’ll show you just how quick and simple it is to whip up this heavenly homemade dessert in no time at all!
Why You’ll Love This Dessert:
- Completely no-bake and hassle-free.
- Ready in a flash!
- Incredibly rich and creamy.
- Packed with delicious coconut flavor.
- A total dream for Raffaello lovers.
- Perfectly portioned in individual serving glasses.
- Made with just a few simple ingredients.
- Ideal for a quick weeknight sweet craving.
- A gorgeous showstopper on any dessert table.
- Super easy to customize and garnish.
My Top Recipe Tips
Chop your chocolate (white chocolate works best here!) really fine before adding it to your mixing bowl or melting it in a saucepan. This makes chopping and melting so much easier and smoother.
For perfect whipped cream, your mixing bowl, whisk, and heavy cream need to be ice-cold! Feel free to pop the bowl and beaters in the fridge or freezer for a few minutes before you get started.
Keep a close eye on your cream while whipping! Especially if you’re using a Thermomix® on Speed 10, it whips up lightning fast. Peek through the lid opening and listen closely—once the sound gets higher-pitched and the blades spin freely, your whipped cream is practically done.
Be careful not to overwhip your heavy cream, or you’ll end up with butter! It’s best to pause and check the texture as you go. You want it to hold stiff peaks, but still look smooth and creamy.
Gently fold the cooled pudding into the whipped cream using a spatula or spoon. No heavy mixing here! This keeps the filling super light and fluffy.
Have fun layering your desserts! Start with a few chopped almonds and crushed Raffaello chocolates at the bottom of each glass. It adds wonderful flavor and a delicious little crunch.
For the absolute best flavor, let the desserts chill in the fridge for an hour or two before serving. It gives all those delicious flavors time to meld together perfectly.
Can You Make This Dessert Ahead of Time?
You can easily make the pudding the day before and let it chill in the fridge (don’t forget to cover it with plastic wrap!).
Then, just fold in the whipped cream and layer the glasses a few hours before serving—or right before you’re ready to dig in.
Fully assembled, these desserts will keep well in the fridge, tightly covered, for 1 to 2 days.
I wouldn’t recommend freezing this one. Since the filling is made with pudding and whipped cream, it can turn watery or grainy as it thaws. It’s definitely best enjoyed fresh!
Delicious Variations to Try
Add some fruit: Layer in a pop of fresh berries (like raspberries or strawberries) or a fruit purée between the cream layers.
Cookie crust: Start with crushed ladyfingers, shortbread, or coconut cookies at the bottom of the glasses for a fun crust layer.
A splash of booze: Add a tiny splash of coconut liqueur (like Malibu) or white rum for a fun, grown-up twist.
Switch up the nuts: Swap out the almonds for toasted coconut flakes or chopped macadamia nuts.
Extra chocolate: Fold white chocolate shavings right into the cream or save them for a sweet extra topping.
Vanilla boost: Split a vanilla bean open and toss it into the pot while cooking the pudding, then just remove it before letting it cool.
What You’ll Need for This Raffaello Dessert
- 50 g white chocolate
- 200 ml Creola de Coco (or any rich, creamy coconut milk)
- 250 ml milk
- 1 large egg
- 50 g granulated sugar
- 25 g cornstarch
- 200 ml heavy cream
- 60 g slivered or finely chopped almonds
- About 10 Raffaello truffles
How to Make Raffaello Dessert
Make the Pudding:
First, add the chocolate pieces to the mixing bowl and chop for 5 sec / speed 8.
Next, insert the whisk attachment and add the coconut milk, regular milk, egg, sugar, and cornstarch. Cook the pudding for 7 min / 100°C (212°F) / speed 2.5. Transfer it to a bowl, press a piece of plastic wrap directly onto the surface (to prevent a skin from forming), and set it aside to cool completely.
This pudding is meant to be super creamy, so don’t worry if it seems a bit soft! If you prefer a thicker texture, feel free to add a little extra cornstarch.
Pro Tip: You can easily make the pudding a day ahead of time and keep it in the fridge until you’re ready to assemble!
Folding in the Whipped Cream:
Once your pudding has cooled, it’s time to whip the heavy cream.
Rinse out the mixing bowl thoroughly with ice-cold water, or pop it in the fridge for about 10 minutes to chill.
Pour the cold heavy cream (straight from the fridge!) into the mixing bowl and whip for 20-30 sec / speed 10 (depending on how cold your cream is—mine took right around 22 seconds).
Keep a close eye through the hole in the lid as it whips. You’ll actually hear the sound change when the blades spin free—that’s your cue that it’s whipped!
If needed, pause the machine for a quick second to check the texture.
Then, add the cooled pudding to the bowl and gently fold it together using your spatula.
Assembling the Raffaello Dessert:
Start by scattering a few chopped almonds along with halved or quartered Raffaello candies in the bottom of your dessert glasses.
Spoon or pipe the luscious cream mixture right on top, then finish with another layer of Raffaellos and almonds.
For an extra pretty touch, garnish with fresh mint leaves and a sprinkle of shredded coconut.
Enjoy!
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy cooking!
If you loved this recipe, you might also enjoy my Apple Quark Streusel Parfaits in a Glass! 🙂
Enjoy,
Christoph
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Raffaello Dessert
Click stars to rate now
Zutaten
- 50 g white chocolate
- 200 ml Creola de Coco or any rich, creamy coconut milk
- 250 ml milk
- 1 egg
- 50 g sugar
- 25 cornstarch
- 200 ml heavy cream
- 60 g slivered or chopped almonds
- about 10 Raffaello truffles
Zubereitung
Make the pudding:
- 50 g white chocolateFirst, chop the chocolate by placing the pieces into the mixing bowl and running for 5 sec / speed 8.
- 200 ml Creola de Coco, 250 ml milk, 1 egg, 50 g sugar, 25 cornstarchInsert the whisk attachment and add the coconut milk, milk, egg, sugar, and cornstarch. Cook the pudding for 7 min / 100°C / speed 2.5. Transfer it to a bowl, press plastic wrap directly onto the surface (so a skin doesn’t form), and let it cool completely. This pudding is meant to be nice and creamy, so don’t worry if it’s not super set! If you prefer a firmer texture, feel free to add a little extra cornstarch.
Fold in the heavy cream:
- Once the pudding has cooled, it’s time to whip the cream.
- Rinse your mixing bowl thoroughly with cold water, or pop it in the fridge for 10 minutes to chill.
- 200 ml heavy creamAdd the cold heavy cream (straight from the fridge!) to the mixing bowl and whip for 20-30 sec / speed 10 (depending on how cold your cream is—mine took about 22 seconds). Keep a close eye through the lid opening to watch it reach stiff peaks. You will hear when the blades start spinning freely. If needed, pause briefly to double-check. Then, add the cooled pudding and gently fold it together using a spatula.
Assemble the Raffaello dessert:
- 60 g slivered or chopped almonds, about 10 Raffaello trufflesLayer a few almonds along with some halved or quartered Raffaellos in the bottom of your dessert glasses. Spoon or pipe the cream on top, then garnish with additional Raffaello truffles and almonds. Fresh mint leaves and a sprinkle of shredded coconut make a gorgeous final touch!
Raffaello Dessert
Click stars to rate now
Zutaten
- 50 g white chocolate
- 200 ml Creola de Coco or any rich, creamy coconut milk
- 250 ml milk
- 1 egg
- 50 g sugar
- 25 cornstarch
- 200 ml heavy cream
- 60 g slivered or chopped almonds
- about 10 Raffaello truffles
Zubereitung
Make the pudding:
- 50 g white chocolateFirst, chop the chocolate by placing the pieces into the mixing bowl and running for 5 sec / speed 8.
- 200 ml Creola de Coco, 250 ml milk, 1 egg, 50 g sugar, 25 cornstarchInsert the whisk attachment and add the coconut milk, milk, egg, sugar, and cornstarch. Cook the pudding for 7 min / 100°C / speed 2.5. Transfer it to a bowl, press plastic wrap directly onto the surface (so a skin doesn't form), and let it cool completely. This pudding is meant to be nice and creamy, so don't worry if it's not super set! If you prefer a firmer texture, feel free to add a little extra cornstarch.
Fold in the heavy cream:
- Once the pudding has cooled, it's time to whip the cream.
- Rinse your mixing bowl thoroughly with cold water, or pop it in the fridge for 10 minutes to chill.
- 200 ml heavy creamAdd the cold heavy cream (straight from the fridge!) to the mixing bowl and whip for 20-30 sec / speed 10 (depending on how cold your cream is—mine took about 22 seconds). Keep a close eye through the lid opening to watch it reach stiff peaks. You will hear when the blades start spinning freely. If needed, pause briefly to double-check. Then, add the cooled pudding and gently fold it together using a spatula.
Assemble the Raffaello dessert:
- 60 g slivered or chopped almonds, about 10 Raffaello trufflesLayer a few almonds along with some halved or quartered Raffaellos in the bottom of your dessert glasses. Spoon or pipe the cream on top, then garnish with additional Raffaello truffles and almonds. Fresh mint leaves and a sprinkle of shredded coconut make a gorgeous final touch!
