If you’re craving a dessert that’s as comforting as it is exotic, this Brazilian Coconut Pudding Recipe is here to steal your heart. Known locally as Pudim de Coco, this luscious pudding masterfully blends creamy coconut milk and sweetened condensed milk with a delicate egg base that bakes into a silky, tropical dream. The pleasing texture dances between smooth and slightly firm, while the toasted coconut garnish adds that perfect contrast of crunch and toasty aroma. Whether you’re exploring Brazilian flavors for the first time or are a longtime fan, this pudding is an irresistible way to bring a bit of sunshine to your table.
Ingredients You’ll Need
What I love about this Brazilian Coconut Pudding Recipe is how straightforward the ingredients are, yet each one brings its own magic to the final result. From the rich sweetness of the condensed milk to the toasty notes from shredded coconut, every element is essential for that authentic flavor and creamy texture.
- Sweetened condensed milk: Adds a rich, creamy sweetness that forms the pudding’s luscious base.
- Full-fat coconut milk: Brings deep, tropical coconut flavor and silky smoothness.
- Whole milk: Helps create a light texture that balances richness.
- Unsweetened shredded coconut: Adds subtle texture and enhances coconut aroma.
- Large eggs: The binder that sets the pudding perfectly during baking.
- Cornstarch: Provides just enough firmness so the pudding holds its shape.
- Vanilla extract: Lifts the flavors with warm, sweet notes.
- Pinch of salt: Balances sweetness and enhances overall flavor complexity.
- Toasted coconut flakes (optional): Adds a delightful crunch and garnish that makes every bite special.
How to Make Brazilian Coconut Pudding Recipe
Step 1: Prepare Your Oven and Mixture
Start by preheating your oven to 350°F to ensure it’s just right for baking. Then, gather your blender and toss in all the key ingredients—from the sweetened condensed milk to the pinch of salt. Blend everything together until the mixture is silky smooth. This step is crucial because it combines all those lovely coconut flavors into a unified, creamy custard base.
Step 2: Set Up the Baking Dish and Water Bath
Grease an 8-inch round baking dish or a set of ramekins to avoid any sticking. Pour your blended mixture into the dish evenly. To achieve that smooth, tender texture characteristic of this pudding, place your baking dish inside a larger roasting pan, adding hot water until it comes about halfway up the sides. This gentle water bath baking method prevents the pudding from cracking and keeps it moist.
Step 3: Bake Until Set
Bake your pudding for 45 to 50 minutes. You’ll know it’s ready when the top turns a light golden hue and the pudding is set but still slightly wobbly in the center—a sign of its perfect creamy consistency. This slow, steady bake is what transforms the simple ingredients into a luscious custard that melts in your mouth.
Step 4: Cool and Chill
Once your pudding is out of the oven, allow it to cool to room temperature. Then pop it into the fridge for at least two hours, which lets the flavors meld and the texture firm up, making serving easier and the experience even more delicious. Trust me, the wait is worth every moment.
How to Serve Brazilian Coconut Pudding Recipe
Garnishes
For a touch of elegance and extra coconutty goodness, sprinkle the pudding with toasted coconut flakes just before serving. The subtle crunch pairs beautifully with the creamy pudding and enhances the overall tropical vibe, making every mouthful an adventure.
Side Dishes
This pudding shines when paired with light, fruity side dishes like fresh mango slices or tropical berries. The bright acidity and sweetness balance the richness of the pudding, creating a refreshing and harmonious plate that feels like a mini-vacation.
Creative Ways to Present
Feeling fancy? Serve individual portions in cute ramekins topped with a drizzle of passion fruit syrup or a sprig of fresh mint. Another fun idea is layering the pudding in clear glasses alternating with crushed vanilla cookies for a delightful texture play. Presentation can turn this humble dessert into a showstopper at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Coconut Pudding keeps beautifully in the fridge for up to three days. Cover it tightly with plastic wrap or transfer it to an airtight container to maintain its creamy texture and prevent it from absorbing other fridge odors. Plus, it tastes just as incredible the next day!
Freezing
While this pudding is best enjoyed fresh or chilled, you can freeze it if needed. Place portions in freezer-safe containers and freeze for up to a month. When thawing, do so slowly in the refrigerator to help preserve texture, though note that freezing may slightly alter the silky consistency.
Reheating
If you prefer it warm, gently reheat pudding portions in a microwave on low power or in a water bath on the stove. Be careful not to overheat it, as this can cause the eggs to curdle and the texture to become grainy. Sometimes, room temperature or chilled is the best way to savor this dessert’s true charm.
FAQs
Can I use light coconut milk instead of full-fat?
Yes, but keep in mind that using light coconut milk will result in a less creamy and less rich pudding. Full-fat coconut milk really delivers that signature tropical depth and smooth texture, which makes the dish special.
What if I don’t have cornstarch? Can I omit it?
Cornstarch helps the pudding set firmly, so while you can omit it, the texture will be softer and less sliceable. Alternatively, using a bit more eggs can help with firmness, but cornstarch is the best choice for that classic pudding feel.
Is this pudding gluten-free?
Absolutely! All the ingredients in this recipe are naturally gluten-free, making it a fantastic choice for those with gluten sensitivities or those following a gluten-free diet.
How long can I refrigerate the pudding before it spoils?
Stored properly in the fridge, the pudding will stay fresh and tasty for up to three days. Beyond that, it may start losing its best texture and flavor.
Can I prepare this pudding without a water bath?
The water bath is recommended because it helps the pudding cook evenly and prevents cracking. If you don’t have a water bath setup, you can try baking in a moderate oven and keep an eye on it, but results may vary, and the texture might be less creamy.
Final Thoughts
This Brazilian Coconut Pudding Recipe is one of those dishes you’ll find yourself returning to again and again. Its simple ingredients come together to create a rich, velvety dessert that’s both nostalgic and excitingly tropical. Perfect for impressing guests or indulging on a cozy night in, I wholeheartedly encourage you to give it a try—you might just find your new favorite sweet treat!
Print
Brazilian Coconut Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free,Vegetarian
Description
This Brazilian Coconut Pudding, known as Pudim de Coco, is a creamy and lightly sweet dessert that blends the tropical flavors of coconut milk and shredded coconut into a smooth, baked pudding. Perfectly set and slightly golden on top, it’s served chilled and can be garnished with toasted coconut flakes for added texture and flavor.
Ingredients
Main 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
For Garnish (Optional)
- Toasted coconut flakes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pudding.
- Blend Ingredients: In a blender, combine the sweetened condensed milk, coconut milk, whole milk, shredded coconut, eggs, cornstarch, vanilla extract, and a pinch of salt. Blend the mixture until it is completely smooth to ensure a creamy texture.
- Prepare Baking Dish: Grease an 8-inch round baking dish or individual ramekins to prevent sticking. Pour the blended pudding mixture into the dish.
- Set up Water Bath: Place the baking dish into a larger roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the baking dish. This water bath will help the pudding cook evenly and prevent cracking.
- Bake the Pudding: Bake in the preheated oven for 45 to 50 minutes or until the pudding is set and the top is slightly golden. You can test for doneness by gently shaking the dish; the center should be just set but still slightly jiggly.
- Cool and Chill: Remove the pudding from the oven and let it cool to room temperature. Once cooled, refrigerate it for at least 2 hours to allow it to fully set and develop flavor.
- Serve: Before serving, optionally garnish the pudding with toasted coconut flakes for added flavor and texture. Slice and enjoy chilled.
Notes
- This pudding, known as “Pudim de Coco” in Brazil, 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.
- Using a water bath helps create a smooth and delicate texture.
- Toasted coconut flakes add a crunchy contrast and enhance the coconut aroma.
