Nothing beats the comforting taste of Grandma’s desserts—especially her famous Pavé, a creamy layered treat made with simple ingredients that melt together into pure indulgence. This dessert, rich in flavor and nostalgia, combines buttery Maizena cookies, smooth cream, and the tropical sweetness of coconut. Whether served at family gatherings or as a weekend delight, this dessert always draws smiles and second servings.
Ingredients
- 4 packs of Maizena cookies (traditional or chocolate-flavored)
- 2 cans of sweetened condensed milk
- 1 ½ tablespoons of cornstarch
- 1 can of heavy cream
- 1 package of shredded coconut
- Milk (enough to soak the cookies)
- 1 egg yolk
Making the Creamy Filling
- In a medium saucepan, pour in the sweetened condensed milk, cornstarch, and heavy cream.
- Stir the mixture thoroughly until the cornstarch is completely dissolved—this prevents lumps later on.
- Place the pan over medium heat and cook, stirring constantly. The mixture will start to thicken gradually.
- Continue stirring until you achieve a smooth, velvety cream that easily coats the back of a spoon.
- Remove the pan from heat and allow the cream to cool completely before assembling the dessert. This step is crucial—cooling prevents the layers from becoming soggy.
Assembling the Pavé
- Pour some milk into a shallow bowl for soaking the cookies. Quickly dip each Maizena cookie—don’t let them soak for long, just a few seconds to soften slightly.
- Arrange a layer of soaked cookies on the bottom of a glass or ceramic dish. This will form the base of your Pavé.
- Spread a generous layer of the cooled cream over the cookies, using a spatula to even it out.
- Sprinkle a light layer of shredded coconut over the cream.
- Repeat the layers—cookies, cream, coconut—until all ingredients are used.
- Finish with a final layer of cream and top generously with shredded coconut.
Adding the Golden Touch
- In a small bowl, lightly beat the egg yolk with a fork.
- Using a pastry brush, gently coat the top layer of shredded coconut with the beaten yolk. This step gives the dessert a lovely golden hue after chilling.
- Refrigerate the Pavé for at least 2 hours to allow the flavors to meld and the cream to set. Overnight chilling yields the best texture.
Serving the Dessert
When ready to serve, cut the Pavé into squares using a sharp knife. The layers should hold their shape, revealing the beautiful contrast between the creamy filling and cookie layers. Serve chilled for the most refreshing flavor.
Pro Tips and Variations
- Chocolate Lovers’ Version: Use chocolate-flavored Maizena cookies for a deeper, cocoa-rich flavor. You can also drizzle melted chocolate over the top before chilling.
- Fruity Twist: Add layers of chopped strawberries, peaches, or pineapple between the cream layers for a refreshing, fruity contrast.
- Coconut Substitute: Replace the shredded coconut with chocolate shavings, crushed nuts, or sprinkles for a different texture and look.
- Decorative Ideas: Garnish with cherries, whipped cream swirls, or colorful sprinkles to make it festive and eye-catching for celebrations.
- Texture Control: Avoid over-soaking the cookies. They should be slightly soft but still hold structure when layered.
- Flavor Boost: Add a teaspoon of vanilla extract or a splash of coconut milk to the cream mixture for a richer aroma.
Storage and Shelf Life
Keep the Pavé covered with plastic wrap or in an airtight container and refrigerate. It stays fresh for up to 4 days. The flavors actually deepen after a day, making it even more delicious when served later. Avoid freezing, as the texture of the cream may separate upon thawing.
Why This Dessert Works So Well
The success of Grandma’s Pavé lies in its simplicity and balance. The soft, slightly sweet cookies absorb the creamy custard perfectly, while the coconut adds a subtle chewiness and tropical aroma. Each bite delivers creaminess, texture, and nostalgia—a combination that’s hard to resist.
This recipe also allows for creativity. You can adjust flavors, toppings, and even the base cookies to create endless variations while keeping the same comforting essence.
Frequently Asked Questions
What is Pavé dessert?
Pavé is a no-bake layered dessert, similar to a trifle or tiramisu. It’s made with cookies or biscuits, cream, and flavorings, then chilled to set into a soft, sliceable treat.
Can I make Pavé without coconut?
Yes. If you don’t like coconut, substitute it with chocolate shavings, crushed nuts, or grated white chocolate.
Why is my cream too thin?
If the cream hasn’t thickened, it might not have been cooked long enough. Return it to the stove and cook a few more minutes until it pulls slightly from the sides of the pan.
Can I use another type of cookie?
Absolutely! Ladyfingers, graham crackers, or butter biscuits all work well. Just make sure to soak them briefly in milk or flavored syrup.
How can I make it more festive?
Top with whipped cream, fruits, or caramel drizzle. For a holiday touch, sprinkle cinnamon or crushed peppermint candies on top.
Is it possible to make Pavé ahead of time?
Yes, this dessert is ideal for preparing in advance. Make it the day before and refrigerate overnight—the flavors will blend beautifully.
What if I want a lighter version?
Use low-fat condensed milk and light cream. You can also reduce the coconut or use unsweetened shredded coconut to cut sweetness.
Can I bake the top for color instead of using egg yolk?
Traditionally, Pavé is not baked, but you can place it under a broiler for a few seconds to slightly toast the coconut—just watch carefully to avoid burning.
Conclusion
Grandma’s Pavé Dessert is a timeless recipe that transforms everyday ingredients into something extraordinary. Its simplicity, versatility, and comforting taste make it perfect for any occasion—from family dinners to festive gatherings. The layers of creamy filling, tender cookies, and sweet coconut create a dessert that’s both nostalgic and satisfying.