If you’ve ever craved something sweet, creamy, and tropical, Brazilian Coconut Pudding is about to become your new favorite treat. With a silky smooth texture and a deep coconut flavor, this classic dessert—known as Pudim de Coco in Brazil—strikes the perfect balance between comforting and exotic. Each bite feels like a mini vacation, and thanks to its simple ingredient list and easy prep, there’s no reason not to bring a little slice of Brazil’s vibrant dessert culture right into your kitchen.
Ingredients You’ll Need
The magic of Brazilian Coconut Pudding is how a handful of pantry staples come together for a showstopping finish. Each ingredient offers a unique texture, flavor, or fragrance that makes this pudding impossible to resist!
- Sweetened condensed milk: The heart of this pudding’s rich, creamy base, lending luscious texture and natural sweetness.
- Full-fat coconut milk: Provides tropical character and deep coconut flavor—don’t skimp on the fat for that luxurious mouthfeel.
- Whole milk: Balances richness and ensures the pudding is delightfully smooth and not overly dense.
- Large eggs: Essential for setting the custard and creating that signature, sliceable structure.
- Unsweetened shredded coconut: Brings little pops of texture and intensifies the coconut personality in every bite.
- Vanilla extract: Adds warmth and rounds out the flavor, making the dessert extra inviting.
- Pinch of salt: Brightens and balances all the sweetness, so every nuance shines through.
- Toasted coconut or caramel sauce (optional): For topping, these bring a final flourish of flavor and a gorgeous finishing touch.
How to Make Brazilian Coconut Pudding
Step 1: Prep Your Baking Dish
Let’s start with a little kitchen setup! Preheat your oven to 350°F (175°C) and take out a 9-inch round cake pan or a 1.5-quart baking dish. Grease it well—this helps the pudding release beautifully when it’s time to serve and keeps the edges gently golden without sticking.
Step 2: Blend the Base
In a blender, combine the sweetened condensed milk, full-fat coconut milk, whole milk, large eggs, vanilla extract, and a pinch of salt. Blend for about 30 seconds until the mixture is velvety smooth. This step ensures that the custard will set up perfectly and develop that classic creamy texture everyone loves in Brazilian Coconut Pudding.
Step 3: Stir in the Coconut
Pour the blended mixture into a mixing bowl, then gently stir in the unsweetened shredded coconut by hand. This keeps the coconut shreds intact, adding both texture and little bursts of nutty coconut flavor in the finished pudding.
Step 4: Set Up the Water Bath
Transfer the pudding mixture to your greased baking dish. Place this dish inside a larger roasting pan, then carefully pour enough hot water into the roasting pan to reach halfway up the sides of the pudding dish. This water bath (bain-marie) works its gentle magic, baking the custard evenly and preventing cracks.
Step 5: Bake to Perfection
Bake on the center rack for 45 to 55 minutes. The pudding is ready when it looks set but still has a slight jiggle in the center, and a knife inserted comes out mostly clean. Don’t worry—it will continue to firm up as it cools.
Step 6: Cool and Chill
Once baked, let the pudding cool to room temperature before moving it to the refrigerator. Give it at least 2 hours (or overnight for the best texture), so it sets up for clean, elegant slices and maximum creaminess. Chill time is when all those flavors meld together into pure dessert bliss!
How to Serve Brazilian Coconut Pudding
Garnishes
Brazilian Coconut Pudding truly shines with a little flourish on top. Sprinkle with toasted coconut for extra crunch and a deeper coconut aroma, or drizzle with caramel sauce to channel those classic flan vibes. Fresh berries, a sprig of mint, or even a dusting of powdered sugar elevate every slice to bakery-worthy beauty.
Side Dishes
Keep things light and fresh! A platter of pineapple, mango, or papaya alongside your pudding gives a bright contrast to the rich custard. Coffee or a robust black tea are wonderful to sip while savoring this dessert, as their slight bitterness teams up perfectly with the sweet, creamy notes of the pudding.
Creative Ways to Present
For dinner parties, try making individual Brazilian Coconut Puddings in small ramekins for elegant, single-serve portions. Or turn out the pudding onto a cake stand for dramatic effect and slice tableside. If you want a modern twist, layer cubes of pudding in parfait glasses with fresh fruit and whipped cream for a show-stopping trifle.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Coconut Pudding keeps surprisingly well—if there is any! Simply cover the baking dish tightly or transfer slices to an airtight container. It will stay fresh and creamy in the refrigerator for up to four days, maintaining both its luscious texture and signature coconut flavor.
Freezing
You might be delighted to learn that this pudding is freezer friendly. For best results, slice it into portions before freezing, then wrap each piece in plastic wrap and slide them into a freezer-safe bag. Thaw overnight in the fridge before serving. While the texture may be slightly softer after freezing, the flavor remains spot on.
Reheating
Brazilian Coconut Pudding is meant to be served chilled, so reheating isn’t typically necessary. But if you prefer it slightly warmer, gently bring a slice to room temperature or give it a quick zap in the microwave at half power for about 10–15 seconds. Be gentle to preserve the smooth, custardy consistency.
FAQs
Can I make Brazilian Coconut Pudding dairy-free?
Absolutely! Swap the whole milk for your favorite plant-based alternative and use a dairy-free sweetened condensed milk (there are coconut-based versions available). The result is every bit as creamy and delicious, with a coconut flavor that pops even more.
What’s the difference between Brazilian Coconut Pudding and flan?
Great question! While both have a similar smooth texture, flan typically uses just milk and eggs plus caramelized sugar, while Brazilian Coconut Pudding brings coconut milk and shredded coconut into the party for a richer, more tropical taste and unique texture. It’s like flan’s sun-loving cousin!
How do I know when the pudding is set?
The center should jiggle just a bit and a knife inserted into the middle should come out mostly clean. Don’t overbake—once it cools and chills, the pudding sets to that signature delicate, sliceable texture you crave.
Can I add other flavors or mix-ins?
Definitely! A hint of lime zest, a dash of cinnamon, or even a sprinkle of chopped nuts can give the pudding a personal twist. Avoid juicy fruits inside the custard, as they might make it too watery, but you can always add fruity toppings after chilling and slicing.
What type Dessert
Unsweetened shredded coconut works best here—it keeps the dessert balanced and lets you control the sweetness. If you only have sweetened coconut, simply cut back on the other sugars a touch to compensate. Toasted coconut adds extra flavor, so don’t skip it for garnishing!
Final Thoughts
I can’t wait for you to experience the magic of Brazilian Coconut Pudding for yourself. With its creamy texture, dreamy coconut flavor, and effortless prep, this is one treat that’ll wow your friends, your family—and most importantly, your taste buds. Happy baking!
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Brazilian Coconut Pudding Recipe
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Brazilian Coconut Pudding, known as ‘Pudim de Coco,’ is a lusciously creamy dessert with a tropical twist. It’s a delightful treat reminiscent of flan but infused with the rich flavors of coconut. Easy to make and perfect for any occasion!
Ingredients
For the Pudding:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- 3 large eggs
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp vanilla extract
- Pinch of salt
Optional Topping:
- Toasted coconut or caramel sauce
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or 1.5-quart baking dish.
- Blend Ingredients: In a blender, combine the condensed milk, coconut milk, whole milk, eggs, vanilla, and salt. Blend until smooth. Stir in the shredded coconut.
- Pour and Bake: Pour the mixture into the prepared dish. Place in a larger pan, add hot water around it for a water bath. Bake for 45–55 minutes until set.
- Cool and Chill: Allow the pudding to cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Serve: Serve chilled, optionally topped with toasted coconut or caramel sauce.
Notes
- This pudding is similar to flan in texture and can be chilled overnight for a firmer consistency.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25 g
- Sodium: 85 mg
- Fat: 16 g
- Saturated Fat: 13 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
