Brazilian Coconut Pudding Recipe
If you’ve ever wanted to bring a slice of tropical sunshine to your dessert table, Brazilian Coconut Pudding is your ticket to pure bliss! This traditional treat, known as “Pudim de Coco,” is impossibly creamy and gently sweet, bursting with fragrant coconut in every dreamy bite. Whether you’re entertaining friends or simply craving something special, this pudding’s silky-smooth texture and hint of toasted coconut will transport you straight to Brazil’s sun-soaked coastlines with each spoonful.
Ingredients You’ll Need
Brazilian Coconut Pudding comes together with just a handful of pantry staples, each one playing a starring role. From rich coconut milk to eggs, every ingredient shapes the pudding’s luscious flavor and cloud-like texture. Here’s what you’ll need—and why you simply can’t skip any of them!
- Sweetened condensed milk: Adds richness and the perfect amount of sweetness for a decadent base.
- Full-fat coconut milk: The heart of the pudding—brings tropical flavor and creamy mouthfeel that makes this dessert unforgettable.
- Whole milk: Lightens the custard, balancing the richness without sacrificing creaminess.
- Unsweetened shredded coconut: Gives a delicate texture and nutty taste that keeps you coming back for more.
- Large eggs: Essential for setting the custard, lending body and a beautifully smooth structure.
- Cornstarch: Just a touch ensures the pudding is sliceable, yet still luxuriously soft.
- Vanilla extract: Boosts the flavor profile with subtle warmth and depth.
- Pinch of salt: Enhances all the sweet and coconutty notes, making each bite pop.
- Toasted coconut flakes (optional): A beautiful garnish for extra crunch and irresistible aroma.
How to Make Brazilian Coconut Pudding
Step 1: Blend the Ingredients
Start by adding the sweetened condensed milk, coconut milk, whole milk, shredded coconut, eggs, cornstarch, vanilla extract, and a pinch of salt into your blender. Blitz everything together until the mixture is silky-smooth—this step is all about getting that classic Brazilian Coconut Pudding texture. If your blender is small, you might need to work in batches, but don’t rush: that even blend is the secret to its unforgettable creaminess.
Step 2: Prepare the Baking Dish
Generously grease an 8-inch round baking dish or individual ramekins. Pour in the blended pudding mixture, smoothing the top with a spatula. If you love crisp edges, ramekins are fun for individual servings, but a larger dish delivers classic, show-stopping slices.
Step 3: Set Up the Water Bath
Place the filled baking dish into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of your pudding dish. The water bath ensures gentle, even cooking so your Brazilian Coconut Pudding stays beautifully tender with no cracks or dryness.
Step 4: Bake
Slide everything into a preheated 350°F oven. Bake for 45 to 50 minutes, or until the pudding is set but still has a tiny wobble in the center. The top should look a little golden, hinting at that perfect, rich custard underneath. If you’re using ramekins, check a few minutes early, as they tend to cook faster.
Step 5: Cool and Chill
Carefully remove your pudding from the water bath and let it cool to room temperature. Patience pays off—once cooled, cover and refrigerate for at least 2 hours (overnight is even better!) so the flavors can mellow and the pudding can firm up into its trademark creamy consistency.
How to Serve Brazilian Coconut Pudding
Garnishes
A classic finish is a generous sprinkle of toasted coconut flakes right before serving. This adds gorgeous visual appeal, plus a hint of crunch and toasty aroma that perfectly complements the creamy pudding. For a special touch, try a few fresh mint leaves or a quick dusting of powdered sugar for some elegance.
Side Dishes
Brazilian Coconut Pudding shines brightest when paired simply. Light fresh fruit, such as mango or pineapple slices, balances its richness while adding bursts of color. Hot or iced Brazilian coffee is a wonderful pairing, too, for a true taste of the tropics.
Creative Ways to Present
You can unmold Brazilian Coconut Pudding onto a serving plate for a beautiful, classic presentation. Individual ramekins make for adorable party desserts, and you can even serve it in clear glasses or jars layered with extra toasted coconut or diced fruit for a show-stopping parfait effect.
Make Ahead and Storage
Storing Leftovers
After indulging, any leftover pudding should be tightly covered and stored in the refrigerator. It’s best enjoyed within 2 to 3 days while the texture remains delightfully creamy and the coconut flavor is at its freshest.
Freezing
Looking to save some for later? Brazilian Coconut Pudding can be frozen. Wrap tightly in plastic wrap and aluminum foil or store in an airtight container. Thaw it overnight in the fridge; keep in mind the texture may be slightly softer after freezing, but the tropical flavor will still shine through!
Reheating
This pudding is most delicious when served cold or at cool room temperature, so you don’t need to reheat. If you prefer it a touch warmer, gently bring individual servings to just above room temperature in the microwave on low power for a few seconds, being careful not to overheat or the custard’s smoothness could be compromised.
FAQs
Can I make Brazilian Coconut Pudding ahead of time?
Absolutely! In fact, making it a day ahead gives the flavors extra time to develop, and the pudding slices beautifully when fully chilled. Just keep it covered in the fridge until ready to serve.
What’s the best way to toast coconut flakes?
Simply spread your coconut flakes in a single layer on a baking sheet and bake at 350°F for about 3 to 4 minutes, watching closely as they can brown fast. A quick stir halfway through ensures even toasting and the perfect garnish for your pudding.
Can I use light coconut milk or a non-dairy milk alternative?
While you can substitute with light coconut milk or plant-based milk, the pudding will be less rich and creamy. Full-fat coconut milk is recommended for the most authentic and indulgent texture in Brazilian Coconut Pudding.
How do I know when the pudding is baked perfectly?
The best indicator is the gentle wobble in the center when you give the dish a slight shake. The pudding will finish setting as it cools, so don’t wait for it to be completely firm in the oven, or you risk overbaking.
Is Brazilian Coconut Pudding gluten-free?
Yes! This recipe contains no wheat or gluten-containing ingredients, so it’s safe and delicious for gluten-free guests. Just be sure to double-check your cornstarch brand if you’re very sensitive.
Final Thoughts
I hope you’ll give this Brazilian Coconut Pudding a try—you’ll fall in love with its creamy, coconut-kissed goodness! Whether you serve it at a gathering or sneak a slice for yourself, this dessert always feels like you’re celebrating something special. Enjoy every spoonful, and let a taste of Brazil brighten your day!
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Brazilian Coconut Pudding Recipe
- Total Time: 3 hours (including chilling)
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the tropical flavors of Brazil with this creamy and decadent Brazilian Coconut Pudding. Known as ‘Pudim de Coco,’ this dessert is a delightful combination of sweetened condensed milk, coconut milk, and shredded coconut, baked to perfection for a luscious treat.
Ingredients
Ingredients:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup whole milk
- 1/2 cup unsweetened shredded coconut
- 3 large eggs
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- pinch of salt
- toasted coconut flakes for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Blend the ingredients: In a blender, combine the sweetened condensed milk, coconut milk, whole milk, shredded coconut, eggs, cornstarch, vanilla extract, and salt. Blend until smooth.
- Pour and bake: Pour the mixture into a greased 8-inch round baking dish or individual ramekins. Place the dish in a larger roasting pan with hot water for a water bath. Bake for 45–50 minutes until set and golden on top.
- Cool and chill: Remove from the oven, cool to room temperature, then refrigerate for at least 2 hours before serving. Garnish with toasted coconut flakes if desired.
Notes
Notes:
- This Brazilian Coconut Pudding is creamy and lightly sweet with a tropical coconut flavor. For a firmer texture, increase the cornstarch to 1 1/2 tablespoons.
- Serve chilled for best results.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
