Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Easy Brazilian Coconut Pudding is a creamy, comforting dessert that’s better than takeout. After making it many times, I’ve perfected the recipe for you. The warm, cozy aroma will fill your home and make your family beg for more. If you love recipes like this, you’ll also enjoy Crispy Air Fryer Chicken Parmesan Bites in 25 Minutes and Creamy Pistachio Cheesecake Recipe with Graham Cracker Crust.
Why This Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert Is Pure Comfort
- Creamy and comforting coconut flavor
- Easy to make with simple ingredients
- Better than takeout and freezes well
What You'll Need for Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 can coconut milk
- 1 can sweetened condensed milk
- 3 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- Ground cinnamon for dusting
📝 Ingredient Notes
- coconut milk: Use full-fat coconut milk for the creamiest pudding.
🛒 Tools & Equipment I Recommend
- High-quality can opener — Makes opening cans easy and safe. → See on Amazon
- Mixing bowls set — Perfect for whisking and combining ingredients. → See on Amazon
How to Make Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a large bowl, whisk together coconut milk, sweetened condensed milk, eggs, vanilla extract, and salt until well combined.
- Step 3: Pour the mixture into 6-8 ramekins or a 1.5-quart baking dish.
- Step 4: Place the ramekins or baking dish into a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the ramekins or baking dish.
- Step 5: Bake for 40-50 minutes, or until the edges are set but the center is still slightly jiggly.
- Step 6: Remove from the oven and let it cool completely. Then, refrigerate for at least 2 hours before serving.
- Step 7: Dust with ground cinnamon before serving.
Cook's Tips for Perfect Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- Common mistake and fix: Undercooking can lead to a soupy pudding. Make sure to bake until the edges are set.
- Tip: For a firmer pudding, bake for an additional 5-10 minutes.
- Tip: To freeze, let the pudding cool completely, then cover tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Storing & Reheating Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: Make ahead and freeze for up to 2 months.
Freezing Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Freeze for up to 2 months.
How to Reheat Without Drying It Out
Oven: No reheating needed. Microwave: No reheating needed.
Recipe Notes
- Chef tip: For a lighter version, use light coconut milk and low-fat sweetened condensed milk.
- Make-ahead: You can make this pudding up to 2 days ahead and store it in the refrigerator.
- Troubleshooting: If your pudding is too firm, it may have been overcooked. Next time, reduce the baking time by 5 minutes.
Want to level up this recipe?
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Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Ingredients
Main Ingredients
- 1 can coconut milk
- 1 can sweetened condensed milk
- 3 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Seasonings
- Ground cinnamon for dusting
Instructions
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a large bowl, whisk together coconut milk, sweetened condensed milk, eggs, vanilla extract, and salt until well combined.
- Step 3: Pour the mixture into 6-8 ramekins or a 1.5-quart baking dish.
- Step 4: Place the ramekins or baking dish into a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the ramekins or baking dish.
- Step 5: Bake for 40-50 minutes, or until the edges are set but the center is still slightly jiggly.
- Step 6: Remove from the oven and let it cool completely. Then, refrigerate for at least 2 hours before serving.
- Step 7: Dust with ground cinnamon before serving.
Notes
- Chef tip: For a lighter version, use light coconut milk and low-fat sweetened condensed milk.
- Make-ahead: You can make this pudding up to 2 days ahead and store it in the refrigerator.
- Troubleshooting: If your pudding is too firm, it may have been overcooked. Next time, reduce the baking time by 5 minutes.
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 2 months.
- Oven reheat: No reheating needed.
- Microwave reheat: No reheating needed.
- Make ahead: Make ahead and freeze for up to 2 months.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 12g
- Carbs: 28g
- Fiber: 1g
- Sugar: 18g
- Sodium: 50mg
- Cholesterol: 95mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert FAQs
Yes, you can make this pudding up to 2 days ahead and store it in the refrigerator.
It may have been overcooked. Try reducing the baking time by 5 minutes next time.
Yes, you can freeze the pudding for up to 2 months. Thaw in the refrigerator overnight before serving.
Use light coconut milk and low-fat sweetened condensed milk for a lighter version.
Coconut pudding is made with coconut milk and has a firmer texture, while flan is made with eggs and has a softer, custard-like texture.
A Warm Final Note
I can’t wait for you to try Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
