If you’re looking for a dessert that’s both creamy and utterly irresistible, Brazilian Coconut Pudding is about to become your new favorite treat. This luscious pudding, known as “Pudim de Coco” in Brazil, captures the essence of tropical sweetness with coconut, condensed milk, and a silky-smooth texture that melts in your mouth. Whether you’re hosting a festive dinner or simply craving something dreamy and indulgent, this recipe is a guaranteed showstopper that delivers big flavor without fuss.
Ingredients You’ll Need
-
Liquid Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
Egg and Thickening Agents
- 3 large eggs
- 1 tablespoon cornstarch
Flavoring
- 1 cup shredded sweetened coconut
Other
- Butter (for greasing the baking dish)
How to Make Brazilian Coconut Pudding
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round or oval baking dish with butter. This simple step guarantees that your Brazilian Coconut Pudding will come out of the dish effortlessly and have that gorgeous, glossy finish.
Step 2: Blend the Base
In a blender, combine the sweetened condensed milk, coconut milk, whole milk, eggs, cornstarch, and vanilla extract. Blend everything until you get a smooth, velvety mixture with no streaks of egg or cornstarch. This is where the pudding’s irresistible creaminess is born!
Step 3: Stir in the Coconut
Pour the blended mixture into a large bowl and gently fold in the shredded sweetened coconut by hand. This ensures a lovely texture throughout the pudding, so you’ll get delightful bits of coconut in every bite without overwhelming the custard’s silkiness.
Step 4: Set Up the Water Bath
Pour the combined mixture into your prepared baking dish. Place this 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 is the secret to a perfectly smooth Brazilian Coconut Pudding—it prevents the custard from cracking and keeps the texture ultra-creamy.
Step 5: Bake to Perfection
Transfer the pans to your preheated oven and bake for 50 to 60 minutes. The pudding is ready when it’s set in the middle and beautifully golden on top. Don’t worry if there’s a little jiggle—it will firm up as it cools.
Step 6: Cool and Chill
Carefully remove the baking dish from the water bath and let your pudding cool completely at room temperature. For the best flavor and texture, refrigerate for at least 2 hours before serving. Chilling makes it sliceable and lets all those coconut flavors shine.
How to Serve Brazilian Coconut Pudding
Garnishes
The simplest way to dress up your Brazilian Coconut Pudding is with a generous sprinkle of toasted shredded coconut on top. For extra flair, add a few fresh berries or a light dusting of powdered sugar. Each garnish not only looks beautiful but also adds a delicious contrast to the creamy pudding.
Side Dishes
Pairing this pudding with something light and refreshing, like a citrus fruit salad or a scoop of mango sorbet, creates a delightful balance. The tropical notes of the pudding play off any fruity flavors, making for a refreshing and memorable dessert course.
Creative Ways to Present
For a fun twist, try serving Brazilian Coconut Pudding in individual ramekins or jars for easy portioning and a charming look. You can also cut the pudding into squares or wedges for a buffet, or even layer it with fresh pineapple for a tropical parfait. The sky’s the limit!
Make Ahead and Storage
Storing Leftovers
Store any leftover Brazilian Coconut Pudding tightly covered in the refrigerator. It stays fresh and creamy for up to three days, making it the perfect make-ahead treat for busy weeks or special occasions.
Freezing
If you want to keep your pudding for longer, you can freeze it! Simply wrap individual slices tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
While this pudding is best enjoyed chilled, if you prefer it a bit warm, you can gently reheat individual portions in the microwave for 10-15 seconds. Just be careful not to overheat, as this can affect the custardy texture.
FAQs
Can I use unsweetened shredded coconut instead of sweetened?
Yes, you can! If you prefer a less sweet dessert or want to control the sugar, unsweetened shredded coconut works well. You might want to add a tablespoon of sugar to maintain the pudding’s balance.
Is it possible to make Brazilian Coconut Pudding dairy-free?
Absolutely. Swap the whole milk for more coconut milk or another plant-based milk, and use a dairy-free sweetened condensed milk. The pudding will still be rich and delicious, with an even more pronounced coconut flavor.
What’s the best way to tell if the pudding is done baking?
The pudding should look set around the edges and have a slight wobble in the center. A knife inserted near the center should come out mostly clean, and the top should be light golden.
Can I make this pudding ahead for a party?
Yes, Brazilian Coconut Pudding is the perfect make-ahead dessert! Prepare it the night before, chill it thoroughly, and serve straight from the fridge for effortless entertaining.
Why use a water bath for baking?
A water bath provides gentle, even heat that helps the pudding cook slowly and evenly. This prevents cracks and ensures that smooth, creamy texture that makes this dessert so special.
Final Thoughts
There’s something truly magical about sharing Brazilian Coconut Pudding with friends and family. Its creamy, coconutty allure is impossible to resist, and it’s so easy to make that you’ll find yourself coming back to it again and again. Give it a try, and let this tropical delight bring a taste of Brazil right to your table!
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: Vegetarian
Description
This Brazilian Coconut Pudding is a rich, creamy dessert that perfectly balances the sweetness of condensed milk with the tropical flavor of coconut. Baked in a water bath, it results in a smooth, custard-like texture that is both comforting and indulgent, ideal for any occasion.
Ingredients
Liquid Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
Egg and Thickening Agents
- 3 large eggs
- 1 tablespoon cornstarch
Flavoring
- 1 cup shredded sweetened coconut
Other
- Butter (for greasing the baking dish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or oval baking dish with butter to prevent sticking.
- Mix Ingredients: In a blender, combine the sweetened condensed milk, full-fat coconut milk, whole milk, eggs, cornstarch, and vanilla extract. Blend until the mixture is smooth and homogenous.
- Add Coconut: Remove the mixture from the blender and stir in the shredded sweetened coconut by hand to maintain texture.
- Prepare Water Bath: Pour the coconut mixture into the greased baking dish. Place the baking dish inside a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the baking dish to create a water bath, which helps prevent cracking and promotes even cooking.
- Bake: Carefully transfer the roasting pan to the oven. Bake the pudding for 50 to 60 minutes until it is set and the top turns golden brown.
- Cool and Chill: Remove the baking dish from the water bath and oven. Allow the pudding to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to set and chill before serving.
- Serve: Serve the pudding chilled, optionally garnished with toasted shredded coconut for extra flavor and texture.
Notes
- For a deeper coconut flavor, toast a few tablespoons of shredded coconut and sprinkle on top before serving.
- A pinch of salt can be added to the mixture to enhance the overall flavor balance.
- Use fresh eggs for best results in texture and flavor.
- Ensure the water bath does not boil vigorously; just hot water is sufficient.
Nutrition
- Serving Size: 1 slice (about 1/8 of the pudding)
- Calories: 290
- Sugar: 26g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
