Name: Brazilian Coconut Pudding Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Brazilian
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)

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Introduction

Brazilian Coconut Pudding is a rich and creamy dessert that highlights the natural sweetness and tropical flavor of coconut. This comforting treat is easy to make and perfect for anyone who loves indulgent, dairy-infused sweets with a subtle coconut twist.

A close-up of a dark bowl filled with a creamy white rice pudding that looks soft and smooth, topped with a generous layer of light brown toasted coconut flakes piled in the center, with a silver spoon resting inside the bowl on the right side, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium saucepan, combine the butter, sweetened condensed milk, shredded coconut, and coconut milk. Heat over medium-low heat, stirring constantly for 10–15 minutes until the mixture thickens and begins to pull away from the sides of the pan.
Step 2: Stir in the heavy cream and mix well until the pudding is smooth and creamy. Remove the pan from the heat and let it cool slightly.
Step 3: Allow the pudding to rest at room temperature for 10–15 minutes so it can thicken further.
Step 4: Pour the pudding into individual serving glasses or dessert cups.
Step 5: Serve at room temperature or chilled. For an extra touch, 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.
Toast the shredded coconut before adding it for a deeper, nuttier taste.
Try garnishing with chopped nuts or a sprinkle of cinnamon for a different twist.
For a lighter pudding, substitute heavy cream with more coconut milk or a plant-based cream alternative.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days. Before serving, bring to room temperature or enjoy chilled. If the pudding thickens too much after refrigeration, allow it to sit at room temperature for a few minutes to soften slightly.

How to Serve

A close-up glass dessert cup filled with a creamy white mixture that looks soft and slightly grainy, topped with a small mound of light brown toasted coconut flakes, with a silver spoon inside the cup on the right side, all placed on a white marbled surface with soft blurry background light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding vegan?

Yes, you can make a vegan version by using coconut oil instead of butter, sweetened condensed coconut milk or another plant-based condensed milk substitute, and coconut cream instead of heavy cream.

What is the best way to serve Brazilian Coconut Pudding?

This pudding can be served either at room temperature or chilled. Adding garnishes like toasted coconut, lime zest, or fresh berries enhances the flavor and presentation.