No-Bake Milk Mousse Cake
It’s mildly sweet, full of natural milk flavor, and soft enough for all ages. Finished with a sprinkle of coconut, it’s perfect for afternoon tea, family desserts, or even baby-friendly treats.
Ingredients
Main ingredients
- 450 ml milk full-fat recommended for best texture
- 2 egg yolks room temperature
- 45 g cornstarch
Optional & flavoring
- 35 g sugar adjust to taste, reduce or omit for babies
- 5 g unsalted butter optional, for extra richness
- Coconut flakes as needed (for topping)
Instructions
Mix the base
- In a large bowl, add the egg yolks and sugar. Stir until smooth and slightly lighter in color. Add the cornstarch and mix thoroughly until no lumps remain. Gradually pour in the milk while stirring, forming a smooth, lump-free batter.
Cook gently
- Pour the mixture into a saucepan. If using butter, add it now. Cook over low heat, stirring constantly and steadily to prevent sticking or curdling. After a few minutes, the mixture will thicken noticeably.
- Note: The mousse is ready when it coats the spoon and holds visible lines from a spatula. Do not overcook, or the texture will become too firm.
Set the mousse
- Pour the thickened mixture into a container or lightly greased 6-inch mold. Gently tap to release air bubbles. Let it cool at room temperature for 2–3 hours until fully set. No refrigeration is required.
Serve
- Once set, unmold or slice directly. Sprinkle coconut flakes on top or decorate with fruit. Serve and enjoy the soft, melt-in-your-mouth texture.