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Easy No-Bake Venezuelan Bienmesabe
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Discover this delicious Easy No-Bake Venezuelan Bienmesabe! Ladyfingers soaked in rum syrup and laced with coconut cream. A perfect dessert for just about any occasion!
What is Bienmesabe?
This, my friends, is my favorite dessert of all time: Bienmesabe!!
Bienmesabe is a traditional Venezuelan dessert made with sliced cake, layered with coconut cream, and topped with meringue. If you are wondering, the name translates to “tastes good to me”. And believe me … it lives up to its name!!
I chose to make a no-bake version. You know I love a fast and easy recipe. Instead of using sliced cake, I decided to cut time in the kitchen, and I used ladyfingers.
This recipe is quick and easy to make because it’s a no-bake recipe! It’s tremendously rich, sweet, and moist. And its delicious coco-nutty cream is to die for. It’s made mainly with coconut milk and La Lechera sweetened condensed milk – a marriage made in heaven – among a few other ingredients.
You can also make a single-serving sized portion, like this cutie down here ↓↓↓
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Sweetened Condensed Milk
- Salt
- Cornstarch
- Eggs
- Unsweetened Shredded Coconut
- Canned Coconut Milk
- Granulated Sugar
- Cinnamon Stick
- Fresh Lemon Zest
- Ladyfingers
- Rum Or Jerez (Optional)
- To Decorate, Meringue Or Whipped Cream
How to Make Easy Venezuelan Bienmesabe Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the coconut custard
Mix in a medium bowl water, sweetened condensed milk, salt, cornstarch, egg yolks, and shredded coconut. Reserve.
Add the coconut milk, 3/4 cup sugar, cinnamon stick, and lemon zest to a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Add in the liquid mixture, in a slow steady stream, stirring constantly. Bring to boil again, reduce heat to low, and cook for 5 minutes. Remove the pan from heat and let it cool.
- Prepare the Syrup
In a small saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking without stirring until the mixture reaches a boil. Reduce heat to low and simmer for 5 minutes. Remove pan from heat, and stir in rum or Jerez. Let cool to room temperature.
- Assemble
Pour syrup into a shallow dish. Quickly dip each ladyfinger into the syrup, wetting both sides of the cookie but not soaking. Then, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Spread half of the coconut mixture evenly on top. Then, add another layer of soaked ladyfingers. Top with remaining coconut mixture. Cover and refrigerate for at least 2 hours.
Just before serving, decorate with meringue or whipped cream, and topped toasted coconut, if desired.
Storing and Freezing Instructions
Storing: Bienmesabe can typically be stored in the refrigerator for 2-3 days. However, for the best taste and texture, consuming it within the first 1-2 days after preparation is ideal.
Freezing: While bienmesabe can be frozen, it might alter the texture, so I don’t recommend it.
More Venezuelan Recipes You’ll Love!
Recipe Card 📖
Easy No-Bake Venezuelan Bienmesabe
Discover this delicious Easy No-Bake Venezuelan Bienmesabe! Ladyfingers soaked in rum syrup and laced with coconut cream. A perfect dessert for just about any occasion!
Instructions
Make the Coconut Custard:
-
Mix in a medium bowl water, sweetened condensed milk, salt, cornstarch, egg yolks, and shredded coconut. Reserve.
-
Add the coconut milk, 3/4 cup sugar, cinnamon stick and lemon zest to a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Add in the liquid mixture, in a slow steady stream, stirring constantly. Bring to boil again, reduce heat to low, and cook for 5 minutes. Remove pan from heat and let it cool.
Prepare the Syrup:
-
In a small saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to low, and simmer for 5 minutes. Remove pan from heat, and stir in rum or Jerez. Let cool to room temperature.
Assemble:
-
In an 8 x 10-inch pan add a thin and even layer of coconut mixture.
-
Pour syrup into a shallow dish. Quickly dip each ladyfinger into the syrup, wetting both sides of cookie, but not soaking.
-
Arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Spread half of the coconut mixture evenly on top. Then, add another layer of soaked ladyfingers. Top with remaining coconut mixture. Cover and refrigerate at least 2 hours.
-
Just before serving, decorate with meringue or whipped cream, and topped toasted coconut, if desired.
Meringue:
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Place egg whites, 3/4 cup sugar, and 1/4 teaspoon cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let it touch the water..) Whisk constantly until sugar is dissolved and the mixture has thinned out, about 4 minutes. The mixture’s temperature taken with an instantread thermometer should be 160°F (71°C). If it’s not, keep cooking and whisking until thinned out and the temperature is warm enough. Remove from heat and then, using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes or until stiff glossy peaks form. To check if the meringue is ready, stop the mixer and lift the beaters. If the peaks formed by the meringue hold their shape firmly without drooping, and the texture is smooth and glossy, the meringue is ready.
IMPORTANT: Just wanted to give you a heads-up: This recipe comes from my family’s treasure trove of Venezuelan delights, and it’s been a longtime favorite. I used to make this before my daughter was diagnosed with an egg allergy. So, it’s important to note that this recipe isn’t egg-free. Hope you enjoy this dish as much as my family does! Remember, if you’re on the lookout for egg-free recipes, I’ve got plenty of those too!
What to do with the egg whites? Reserve the egg whites to make the meringue to decorate the bienmesabe, if desired. You can also decorate the bienmesabe with whipped cream.
Ladyfingers: The quantity of ladyfingers will depend on the size of your pan. I used a package of 24.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 488kcalCarbohydrates: 54gProtein: 5gFat: 28gSaturated Fat: 23gCholesterol: 70mgSodium: 63mgPotassium: 341mgFiber: 3gSugar: 46gVitamin A: 135IUVitamin C: 3.1mgCalcium: 72mgIron: 2mg
Disclosure: I was a member of the La Lechera Team and helped spread the word about La Lechera. As a team member, I received products and incentives in exchange for participating in brand-related activities and spreading the word about La Lechera.
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Oriana Romero
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