Cocotorta: A Four-Ingredient Argentine Delight with a Coconut Twist

Celebrate Argentine flair with this delightful Cocotorta, a simple yet irresistible dessert that’s perfect for cheering on the national team or enjoying as a sweet treat. This version of the beloved Argentine Cocotorta incorporates coconut for a tropical twist, combining the richness of dulce de leche with the smoothness of cream cheese and the unique texture of coconut cookies. It’s an easy-to-make, no-bake dessert that comes together with just four ingredients, offering a creamy, dreamy taste with every bite.

Why You’ll Love This:
The Cocotorta is a testament to the magic of simple ingredients creating extraordinary flavors. The combination of coconut cookies soaked in milk or coconut milk, layered with a creamy dulce de leche and cream cheese filling, results in a dessert that’s both rich and refreshing. It’s a crowd-pleaser that’s sure to become a go-to recipe for gatherings, celebrations, or any time you crave a sweet coconut indulgence.

Perfect Occasion:
Ideal for game day festivities, family gatherings, or as a casual dessert for weekend indulgences. This Cocotorta is also a fantastic option for themed parties or as a sweet way to show your support during sporting events. Its no-bake nature and minimal ingredients make it perfect for last-minute dessert needs or when you’re looking for something quick and delightful.

Decoration Tips:
For an elegant finish, top the Cocotorta with a swirl of the dulce de leche and cream cheese mixture. Garnish with toasted coconut flakes, chocolate shavings, or a sprinkle of crushed coconut cookies for added texture and visual appeal. Serving chilled enhances its flavors and makes for a refreshing dessert option.


  • 1 large pack of coconut cookies (250g)
  • 500g baker’s dulce de leche (creamy)
  • 400g classic cream cheese
  • Milk or coconut milk (for soaking cookies)

For the Topping:

  • 100g dulce de leche
  • 80g classic cream cheese (such as Tregar)


  1. In a bowl, mix dulce de leche and cream cheese until smooth and shiny.
  2. Line a 26x10cm loaf pan with plastic wrap or similar material. Dip cookies in milk or coconut milk, layering them in the pan with dollops of the dulce de leche mixture in between. Finish with a layer of dry cookies for a crunchy base.
  3. Chill in the refrigerator for at least 2 hours.
  4. For the topping, blend dulce de leche with cream cheese and spread over the chilled torta. Refrigerate for an additional 30 minutes before serving.

Enjoy this Cocotorta as a celebration of simple ingredients coming together to create a dessert that’s as satisfying as it is easy to prepare. Its coconut flavor and creamy texture are sure to make it a favorite.

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