Brazilian Coconut Pudding Recipe

Introduction

Brazilian Coconut Pudding is a rich, creamy dessert bursting with tropical flavors. Made with coconut milk and shredded coconut, it offers a delightful texture and sweetness that’s perfect for any occasion.

Ingredients

• 1 tablespoon butter (or coconut oil)
• 1 can (14 oz) sweetened condensed milk
• 3 cups unsweetened shredded or flaked coconut
• 1 cup coconut milk
• 1/2 cup heavy cream (or coconut cream)

Instructions

1. Step 1: In a medium saucepan, combine the butter, sweetened condensed milk, shredded coconut, and coconut milk. Heat over medium-low, stirring constantly for 10–15 minutes until the mixture thickens and pulls away from the sides of the pan.
2. Step 2: Stir in the heavy cream and mix well until the pudding is smooth and creamy. Remove from heat and let it cool slightly.
3. Step 3: Allow the pudding to cool at room temperature for 10–15 minutes to thicken further.
4. Step 4: Pour the pudding into individual serving glasses or dessert cups.
5. Step 5: Serve at room temperature or chilled. For extra flavor and texture, garnish with toasted coconut, lime zest, or fresh berries.

Tips & Variations

• Use coconut oil instead of butter for a dairy-free version that enhances the coconut flavor.
• For a richer pudding, substitute heavy cream with coconut cream.
• To add texture, sprinkle toasted coconut flakes on top before serving.
• If you prefer a less sweet pudding, reduce the amount of sweetened condensed milk slightly.

Storage

Store the pudding covered in the refrigerator for up to 3 days. To serve chilled, remove it from the fridge about 10 minutes before eating to soften slightly. Reheat gently in a microwave if you prefer it warm, stirring halfway through to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut?

Yes, finely chopped fresh coconut can be used, but the texture might be less consistent. Make sure it’s unsweetened for the best flavor balance.

Is this pudding suitable for a vegan diet?

To make it vegan, substitute butter with coconut oil and heavy cream with coconut cream. Also, confirm that the sweetened condensed milk is plant-based or use a vegan alternative.

Brazilian Coconut Pudding Recipe

Print Recipe

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This Brazilian Coconut Pudding is a rich and creamy dessert made with sweetened condensed milk, coconut milk, shredded coconut, and cream. Cooked gently on the stovetop until thick and luscious, this traditional treat offers a delightful coconut flavor with a smooth, pudding-like texture. Perfect served chilled or at room temperature, it can be garnished with toasted coconut, lime zest, or fresh berries for an extra touch of freshness.

• Author: Hannah
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Brazilian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon butter (or coconut oil)
• 1 can (14 oz) sweetened condensed milk
• 3 cups unsweetened shredded or flaked coconut
• 1 cup coconut milk
• 1/2 cup heavy cream (or coconut cream)

Instructions

1. Combine Ingredients: In a medium saucepan, combine the butter, sweetened condensed milk, shredded coconut, and coconut milk. This mixture forms the base of the pudding.
2. Cook Mixture: Heat over medium-low heat, stirring constantly for 10 to 15 minutes. Stirring continuously is key to prevent burning and ensures the pudding thickens properly, pulling away from the sides of the pan as a sign it’s ready.
3. Add Cream: Stir in the heavy cream (or coconut cream) thoroughly until the mixture is smooth and creamy. Remove the saucepan from heat and allow the mixture to cool slightly.
4. Thicken Pudding: Let the pudding sit at room temperature for 10 to 15 minutes to thicken further and develop a luscious texture.
5. Serve: Pour the pudding into individual serving glasses or dessert cups. You can serve it at room temperature or chilled in the refrigerator for a few hours for a refreshing dessert.
6. Optional Garnishes: For added flavor and presentation, garnish with toasted coconut flakes, lime zest, or fresh berries before serving.

Notes

• Use unsweetened shredded coconut to balance the sweetness of the condensed milk.
• Constant stirring during cooking prevents the pudding from sticking or burning.
• Substitute coconut oil for butter to keep the dessert dairy-free and vegan-friendly.
• Chilling the pudding enhances the flavor and texture but it’s also delicious served at room temperature.
• Optional garnishes like toasted coconut or lime zest add extra aroma and a fresh citrus note.

Keywords: Brazilian coconut pudding, coconut dessert, creamy coconut pudding, stovetop pudding, Brazilian dessert recipe, tropical pudding, coconut milk pudding