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
Scale
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.
