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Easy No-Bake Venezuelan Bienmesabe | Mommyhood's Diary

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!
Course Dessert
Cuisine Venezuelan
Keyword coconut, dessert, no bake
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 25 minutes
Servings 10
Calories 488kcal
Author Oriana Romero


  • 1 cup water
  • 1/2 cup La Lechera sweetened condensed milk
  • 1 pinch salt
  • 6 tablespoons cornstarch
  • 4 eggs, separated (see notes)
  • 1 cup unsweetened shredded coconut, separated
  • 2 cans coconut milk
  • 3/4 cup sugar
  • 1 cinnamon stick
  • 1 teaspoon fresh lemon zest
  • Ladyfingers (see notes)
  • Meringue to decorate (see notes)


  • 1 cup water
  • 1 cups sugar
  • 1/4 cup rum or Jerez (optional)


  • 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.


  • Pour syrup into a shallow dish. Quickly dip each ladyfinger into the syrup, wetting both sides of cookie, but not soaking.
  • In an 8 by 10-inch pan add a thin and even layer of coconut mixture.
  • 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.


Reserve the egg whites to make the meringue to decorate the bienmesabe, if desired.  I just beat the egg whites and 1/4 teaspoon of cream tartar with an electric mixer on medium speed until soft peaks form. Then added the 3/4 cup of sugar, gradually, while beating on high speed.
The quantity of ladyfinger will depend on the size of your pan. I used a package of 24.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 488kcal | Carbohydrates: 54g | Protein: 5g | Fat: 28g | Saturated Fat: 23g | Cholesterol: 70mg | Sodium: 63mg | Potassium: 341mg | Fiber: 3g | Sugar: 46g | Vitamin A: 135IU | Vitamin C: 3.1mg | Calcium: 72mg | Iron: 2mg