Brazilian Coconut Pudding Recipe

If you’re craving a dessert that’s creamy, tropical, and just downright comforting, this Brazilian Coconut Pudding Recipe is going to become your new best friend. I love how it’s super simple to make, yet it delivers that rich, coconutty flavor that instantly takes you to a sunny beach vacation in Brazil. Whether you’re serving it at a family dinner or a casual get-together, it’s always a crowd-pleaser.

One of the things that makes this Brazilian Coconut Pudding Recipe so special is the perfect balance between the sweetness of condensed milk and the natural texture of shredded coconut. It’s easier to whip up than you might expect, and you don’t need any fancy ingredients—just a handful of pantry staples. Trust me, once you try it, you’ll want to make it again and again.

Ingredients You’ll Need

These ingredients work in harmony to create a luscious, creamy pudding with layers of coconut flavor. Shop for good quality coconut milk and fresh shredded coconut if you can—they really make a difference!

• Butter (or coconut oil): Adds richness and helps bind the pudding as it cooks; coconut oil boosts the coconut flavor.
• Sweetened condensed milk: Your main sweetener and thickener, giving the pudding its silky texture and lovely sweetness.
• Unsweetened shredded or flaked coconut: For that signature chewy, fresh coconut bite; fresh shredded coconut makes it extra tasty.
• Coconut milk: Brings creaminess and authentic tropical flavor to the pudding base.
• Heavy cream (or coconut cream): Makes the pudding ultra creamy and smooth; coconut cream keeps it dairy-free and intensifies coconut taste.

Variations

One of my favorite things about this Brazilian Coconut Pudding Recipe is how easy it is to tweak. Don’t be afraid to make it your own—after all, the best recipes have room for a little creativity!

• Dairy-free version: Swap butter for coconut oil and heavy cream for coconut cream. I’ve done this often and the texture stays wonderfully creamy.
• Extra crunchy: Toast the shredded coconut lightly before adding—it gives a delightful nutty twist that I love when serving to friends.
• Less sweet option: Use half the sweetened condensed milk and add a tablespoon of honey or agave if you want a subtler sweetness.
• Tropical twist: Add a teaspoon of lime zest or a handful of diced fresh pineapple on top—this was a hit at our last summer barbecue!

How to Make Brazilian Coconut Pudding Recipe

Step 1: Melt the Butter and Combine Ingredients

Start by melting the butter (or coconut oil) in a medium saucepan over low heat. Once melted, stir in the sweetened condensed milk, coconut milk, and heavy cream (or coconut cream). Mixing everything on low heat prevents scorching and helps the flavors meld gently. I like to whisk thoroughly here so the base is nice and smooth before adding the coconut.

Step 2: Add the Shredded Coconut and Cook

Next, fold in the shredded coconut and keep stirring the mixture constantly over low to medium heat. This is key to avoiding lumps or burning on the bottom. Cook until the mixture thickens—this usually takes about 10 to 15 minutes. You’ll see it start to pull away from the sides of the pan slightly. That’s your cue!

Step 3: Pour and Chill

Once your pudding has thickened, transfer it to a greased dish or individual serving cups. Smooth the surface with a spatula. Let it cool to room temperature before popping it in the refrigerator for at least 3 hours so it sets up perfectly. I usually make it the night before to have it ready for dessert without any stress.

How to Serve Brazilian Coconut Pudding Recipe

Garnishes

I love topping this pudding with a sprinkle of toasted coconut flakes for extra texture and a few fresh mint leaves for a pop of color. Sometimes, I add a drizzle of passion fruit syrup for a bright, tangy contrast that really livens up the dessert.

Side Dishes

This pudding pairs beautifully with tropical fruit salads or a light cup of espresso. If you’re hosting a Brazilian-themed meal, try serving alongside brigadeiros or grilled pineapple skewers for a complete experience.

Creative Ways to Present

For special occasions, I like to serve the pudding in hollowed-out mini coconuts or clear glass jars to show off the beautiful layers. Another fun idea is to layer the pudding with crushed cookies or toasted nuts to add more texture and visual appeal—makes you look like you put in way more effort than you actually did!

Make Ahead and Storage

Storing Leftovers

After enjoying your pudding, store any leftovers covered tightly in the fridge for up to 3 days. I keep it in an airtight container to prevent it from absorbing other fridge odors. The texture stays creamy, and the flavor actually deepens slightly overnight.

Freezing

While I don’t usually freeze this pudding because I prefer it fresh and creamy, it technically freezes okay if you want to prep in bulk. Just expect a slightly grainier texture once thawed—definitely best if eaten soon after freezing.

Reheating

If you prefer your pudding a little warmer, gently reheat individual portions in the microwave at low power for 20-30 seconds. Be careful not to overheat, as the texture can separate. Or just enjoy it chilled—the flavors really shine that way!

FAQs

Final Thoughts

Honestly, this Brazilian Coconut Pudding Recipe holds a special place in my heart because it’s one of those desserts that’s both comforting and excitingly different. It’s so easy to pull together, yet feels like a little tropical celebration every time you take a bite. I hope you give it a try soon—you’re going to love how this pudding becomes a beloved staple in your home just like it has in mine.

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