If you adore tropical flavors and crave a dessert that feels like a warm hug from Brazil, this Brazilian Coconut Pudding Recipe is exactly what you need. Creamy, subtly sweet, and brimming with rich coconut goodness, this pudding is a delightful baked treat that brings together simple ingredients in a way that feels both comforting and a little bit exotic. Its smooth texture combined with the tender shredded coconut bits makes every spoonful a mini celebration of Brazil’s vibrant culinary heritage.
Ingredients You’ll Need
The magic of this Brazilian Coconut Pudding Recipe lies in its simplicity—each ingredient plays a vital role in crafting the luscious texture and perfectly balanced flavor. With pantry staples and just a hint of tropical flair, this pudding is easier to make than you might expect.
- Sweetened condensed milk: Adds creamy sweetness and helps achieve that custardy pudding consistency.
- Full-fat coconut milk: Brings the authentic coconut richness and velvety texture critical to this dessert.
- Whole milk: Smooths out the richness and adds a lovely silkiness.
- Large eggs: Essential for binding the pudding and giving it a light set.
- Shredded sweetened coconut: Provides delightful texture and extra coconut bursts in every bite.
- Cornstarch: Acts as a gentle thickener, ensuring the pudding sets just right.
- Vanilla extract: Enhances the flavors by adding a warm, fragrant note.
- Butter (for greasing): Prevents sticking and lends a subtle buttery aroma to the crust edges.
How to Make Brazilian Coconut Pudding Recipe
Step 1: Prep Your Oven and Dish
Start by setting your oven to 350°F (175°C) so it’s perfectly heated when you’re ready to bake. Lightly grease a 9-inch round or oval baking dish with butter—this ensures your pudding won’t stick and also adds a delicate richness to the edges.
Step 2: Blend the Base Mixture
Into a blender, add the sweetened condensed milk, full-fat coconut milk, whole milk, eggs, cornstarch, and vanilla extract. Blend them together until the mixture is completely smooth and creamy. This blending step ensures every ingredient is perfectly incorporated for a silky texture.
Step 3: Stir in the Shredded Coconut
Now, gently fold in the shredded sweetened coconut by hand. This is where the pudding gets its delightful texture—those chewy little coconut bits will give a contrast to the creamy custard.
Step 4: Prepare for Baking
Pour your coconut mixture into the buttered baking dish. Place the dish inside a larger roasting pan and carefully fill the outer pan with hot water until it comes halfway up the sides of your pudding dish. This water bath technique helps the pudding bake evenly and prevents cracking or drying out.
Step 5: Bake Until Set
Carefully transfer the setup to the oven and bake for 50 to 60 minutes. You want the pudding to be set and lightly golden on top—a subtle browning tells you the flavors have deepened beautifully.
Step 6: Cool and Chill
Once baked, remove the pudding from the oven and allow it to cool completely at room temperature. Then, pop it into the fridge for at least 2 hours. Serving it chilled helps the pudding firm up even more, making it incredibly satisfying to slice and serve.
How to Serve Brazilian Coconut Pudding Recipe
Garnishes
For a little extra flourish, sprinkle toasted shredded coconut on top just before serving. The toasty crunch heightens the coconut flavor and adds a lovely texture contrast. If you want to get fancy, a few fresh mint leaves or a drizzle of passion fruit sauce can brighten each plate beautifully.
Side Dishes
This pudding pairs wonderfully with fresh tropical fruits like ripe mango, pineapple, or papaya, which complement the coconut’s natural sweetness. A simple cup of strong coffee or espresso is also a fantastic match and balances the dessert’s lushness perfectly.
Creative Ways to Present
Try serving the pudding in individual ramekins for a personalized touch, or layer it with fruit compote in clear glasses for a tempting parfait effect. You can even spoon some over a scoop of vanilla ice cream to elevate this already exceptional dessert to new heights of indulgence.
Make Ahead and Storage
Storing Leftovers
This Brazilian Coconut Pudding Recipe keeps beautifully in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or store in an airtight container to maintain its delicate texture and prevent it from absorbing any other fridge odors.
Freezing
While you can freeze this pudding, it’s best to do so only if necessary, as the texture might change slightly once thawed. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving.
Reheating
If you prefer to enjoy it warm, gently reheat individual portions in the microwave for 20–30 seconds. Keep a close eye to prevent curdling or overcooking, as it’s meant to be a silky, custard-like dessert.
FAQs
Can I use light coconut milk instead of full-fat?
While you can substitute light coconut milk, using full-fat coconut milk is key to achieving the rich, creamy texture that makes this pudding so special. Light versions might result in a thinner, less luscious pudding.
Is this pudding gluten-free?
Yes, this recipe is naturally gluten-free, making it a fantastic dessert option for those with gluten sensitivities or celiac disease.
Can I make this pudding vegan?
This traditional Brazilian Coconut Pudding Recipe relies on eggs and dairy, so it’s not vegan. However, you could experiment with plant-based milks and egg substitutes if you’re up for a challenge, though the texture and flavor will differ.
How do I know when the pudding is done baking?
The pudding is ready when it’s set and slightly golden on top. A gentle jiggle in the center is fine, but it should not be liquidy. Inserting a knife or toothpick should come out mostly clean.
Can I add other flavors to the pudding?
Absolutely! A pinch of cinnamon or nutmeg can add warmth, or a splash of rum extract can give an extra tropical twist. Just be careful not to overpower the coconut’s delicate flavor.
Final Thoughts
This Brazilian Coconut Pudding Recipe is such a treasure—simple to make but packed with flavor and texture that will transport your taste buds straight to the sunny shores of Brazil. Whether you serve it at a family gathering or enjoy it quietly at home, it’s bound to become a cherished favorite. Give it a try, and trust me, you won’t regret having this slice of coconutty heaven in your dessert repertoire!
Print
Brazilian Coconut Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free
Description
Brazilian Coconut Pudding is a rich and creamy baked dessert made with coconut milk, shredded coconut, and sweetened condensed milk. This pudding combines the tropical flavors of coconut with a smooth, custard-like texture, making it a delightful and comforting treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 tablespoon cornstarch
- 1 cup shredded sweetened coconut
Other
- Butter for greasing the baking dish
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or oval baking dish with butter to prevent sticking.
- Blend Ingredients: In a blender, combine the sweetened condensed milk, coconut milk, whole milk, eggs, cornstarch, and vanilla extract. Blend until the mixture is smooth and well incorporated.
- Add Shredded Coconut: Stir the shredded sweetened coconut into the blended mixture by hand to maintain some texture.
- Prepare Water Bath: Pour the pudding mixture into the prepared baking dish. Place this dish into a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the baking dish. This water bath ensures gentle, even cooking.
- Bake Pudding: Carefully transfer the pans to the oven and bake for 50 to 60 minutes. The pudding is done when it’s set and has a golden color on top.
- Cool and Chill: Remove the pudding from the oven and let it cool completely at room temperature. Then refrigerate for at least 2 hours to firm up and develop flavors.
- Serve: Serve the pudding chilled. For extra flavor and texture, consider toasting some shredded coconut and sprinkling it on top before serving.
Notes
- For enhanced coconut flavor, toast a few tablespoons of shredded coconut and sprinkle on top before serving.
- A pinch of salt can be added to the pudding mixture to balance and enhance flavors.
