Easy Creamy Brazilian Coconut Pudding Recipe
Easy Brazilian Coconut Pudding is a creamy, tropical dessert that’s better than takeout. After making this many times, I’ve perfected the recipe for a cozy, comforting treat. The trick I discovered is using full-fat coconut milk for the richest, creamiest texture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Orange Teriyaki Turkey Medallions Recipe and Refreshing Watermelon Rose Cooler Recipe for Hot Days.
Why This Easy Creamy Brazilian Coconut Pudding Recipe Is Pure Comfort
- Creamy and tropical
- Better than takeout
- Easy and quick
- Perfect for cozy nights
What You'll Need for Easy Creamy Brazilian Coconut Pudding Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Full-fat coconut milk
- Sweetened condensed milk
- Eggs
- Sugar
- Vanilla extract
- Ground cinnamon
- Vanilla extract
- Optional: Ground cinnamon
- Optional: Whipped cream
📝 Ingredient Notes
- Full-fat coconut milk: Ensure it's full-fat for the creamiest pudding.
🛒 Tools & Equipment I Recommend
- High-quality saucepan — Even heat distribution for perfect pudding. → See on Amazon
- Whisk — Prevents lumps and ensures smooth texture. → See on Amazon
How to Make Easy Creamy Brazilian Coconut Pudding Recipe
- Combine ingredients: In a saucepan, whisk together coconut milk, condensed milk, eggs, sugar, and vanilla. Cook over medium heat.
- Cook: Stir constantly until the mixture thickens, about 10-15 minutes. It should coat the back of a spoon.
- Chill: Pour into ramekins, sprinkle with cinnamon, and chill for at least 2 hours.
Cook's Tips for Perfect Easy Creamy Brazilian Coconut Pudding Recipe
- Common mistake and fix: Don't let the mixture boil, as it can cause the eggs to curdle. If this happens, strain the pudding through a fine-mesh sieve.
- Tip: For a lighter version, use light coconut milk and reduce the sugar.
- Tip: For a firmer pudding, cook it a bit longer.
Storing & Reheating Easy Creamy Brazilian Coconut Pudding Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in the fridge for up to 5 days. Make-ahead tip: Yes, make ahead and chill for at least 2 hours.
Freezing Easy Creamy Brazilian Coconut Pudding Recipe
Freeze for up to 2 months.
Recipe Notes
- Chef tip: For a smoother pudding, temper the eggs by slowly pouring the hot milk mixture into the eggs while whisking.
- Best substitution: Replace vanilla extract with a vanilla bean for a more intense flavor.
- Make-ahead: Prepare the day before and chill overnight.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the pudding is too thin, cook it a bit longer. If it's too thick, add a bit more coconut milk.
Want to level up this recipe?
Ramekins — Perfect for individual servings and presentation. → Check price on Amazon
Easy Creamy Brazilian Coconut Pudding Recipe
Ingredients
Main Ingredients
- Full-fat coconut milk
- Sweetened condensed milk
- Eggs
- Sugar
- Vanilla extract
Seasonings
- Ground cinnamon
- Vanilla extract
Optional Toppings
- Ground cinnamon
- Whipped cream
Instructions
- Combine ingredients: In a saucepan, whisk together coconut milk, condensed milk, eggs, sugar, and vanilla. Cook over medium heat.
- Cook: Stir constantly until the mixture thickens, about 10-15 minutes. It should coat the back of a spoon.
- Chill: Pour into ramekins, sprinkle with cinnamon, and chill for at least 2 hours.
Notes
- Chef tip: For a smoother pudding, temper the eggs by slowly pouring the hot milk mixture into the eggs while whisking.
- Best substitution: Replace vanilla extract with a vanilla bean for a more intense flavor.
- Make-ahead: Prepare the day before and chill overnight.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the pudding is too thin, cook it a bit longer. If it's too thick, add a bit more coconut milk.
Storage
- Fridge: Store in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months.
- Make ahead: Yes, make ahead and chill for at least 2 hours.
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 15g
- Carbs: 38g
- Fiber: 2g
- Sugar: 25g
- Sodium: 60mg
- Cholesterol: 105mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Brazilian Coconut Pudding Recipe FAQs
Yes, make ahead and chill for at least 2 hours or up to 5 days.
You may have let the mixture boil. If this happens, strain the pudding through a fine-mesh sieve.
Yes, freeze for up to 2 months.
Yes, bake in a water bath at 325°F (165°C) for about 45 minutes.
You can make your own by simmering equal parts milk and sugar until thickened.
A Warm Final Note
I can’t wait for you to try Easy Creamy Brazilian Coconut Pudding Recipe 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!
