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
Scale
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
