Easy Brazilian Coconut Pudding: Creamy Cozy Dessert
Easy Brazilian Coconut Pudding – After making this many times, I discovered the trick to a perfectly creamy, cozy dessert every time. The warm, comforting aroma of coconut will fill your home and make your family beg for more. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Tropical Hawaiian Banana Bread with Pineapple and Coconut and Creamy Ají Amarillo Chicken with Easy Pan Sauce.
Why This Easy Brazilian Coconut Pudding: Creamy Cozy Dessert Is Pure Comfort
- Creamy and comforting coconut flavor
- Easy to make with simple ingredients
- Better than takeout and pays for itself
- Perfect for any occasion, especially cozy winter nights
What You'll Need for Easy Brazilian Coconut Pudding: Creamy Cozy 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
- 1 can evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional)
- Pinch of salt
- Optional: Toasted coconut flakes
- Optional: Fresh berries
- Optional: Whipped cream
📝 Ingredient Notes
- Coconut milk: Use full-fat for best results
🛒 Tools & Equipment I Recommend
- High-quality can opener — Makes opening cans easy and safe → See on Amazon
- Stainless steel mixing bowl — Durable and perfect for whisking eggs → See on Amazon
How to Make Easy Brazilian Coconut Pudding: Creamy Cozy Dessert
- Step 1: Preheat oven to 350°F (180°C).
- Step 2: In a large bowl, whisk together coconut milk, sweetened condensed milk, evaporated milk, eggs, vanilla extract, coconut extract (if using), and a pinch of salt until well combined.
- Step 3: Pour the mixture into a greased 8×8-inch baking dish.
- Step 4: Place the baking dish into a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish (this is called a water bath).
- Step 5: Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
- Step 6: Remove from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours or overnight.
- Step 7: Serve chilled with your choice of toppings.
Cook's Tips for Perfect Easy Brazilian Coconut Pudding: Creamy Cozy Dessert
- : For a lighter version, use low-fat milk instead of evaporated milk.
- Common mistake and fix: If your pudding is not setting, it might be because the oven temperature was too high. Try reducing the temperature to 325°F (165°C) and increasing the baking time.
- : For a fun twist, add a teaspoon of instant coffee or matcha powder to the mixture for a mocha or green tea coconut pudding.
- : Store leftovers in an airtight container in the refrigerator for up to 5 days.
Storing & Reheating Easy Brazilian Coconut Pudding: Creamy Cozy Dessert
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Yes, prepare the night before and refrigerate overnight.
Freezing Easy Brazilian Coconut Pudding: Creamy Cozy Dessert
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Not necessary, serve chilled. Microwave: Not recommended, as it may cause the pudding to separate.
Recipe Notes
- Chef tip: For a smoother pudding, strain the mixture through a fine-mesh sieve before pouring it into the baking dish.
- Best substitution: Replace coconut milk with almond milk for a nutty flavor.
- Make-ahead: Prepare the night before and refrigerate overnight.
- Scaling: This recipe can be halved or doubled depending on your serving needs.
- Troubleshooting: If the pudding is cracking on top, it's likely overcooked. To fix, gently press the cracked surface with a spoon while it's still warm.
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Easy Brazilian Coconut Pudding: Creamy Cozy Dessert
Ingredients
Main Ingredients
- 1 can coconut milk
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
Seasonings
- 1 tsp coconut extract (optional)
- Pinch of salt
Optional Toppings
- Toasted coconut flakes
- Fresh berries
- Whipped cream
Instructions
- Step 1: Preheat oven to 350°F (180°C).
- Step 2: In a large bowl, whisk together coconut milk, sweetened condensed milk, evaporated milk, eggs, vanilla extract, coconut extract (if using), and a pinch of salt until well combined.
- Step 3: Pour the mixture into a greased 8×8-inch baking dish.
- Step 4: Place the baking dish into a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish (this is called a water bath).
- Step 5: Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
- Step 6: Remove from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours or overnight.
- Step 7: Serve chilled with your choice of toppings.
Notes
- Chef tip: For a smoother pudding, strain the mixture through a fine-mesh sieve before pouring it into the baking dish.
- Best substitution: Replace coconut milk with almond milk for a nutty flavor.
- Make-ahead: Prepare the night before and refrigerate overnight.
- Scaling: This recipe can be halved or doubled depending on your serving needs.
- Troubleshooting: If the pudding is cracking on top, it's likely overcooked. To fix, gently press the cracked surface with a spoon while it's still warm.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Not necessary, serve chilled.
- Microwave reheat: Not recommended, as it may cause the pudding to separate.
- Make ahead: Yes, prepare the night before and refrigerate overnight.
Nutrition Per Serving
- Calories: 350
- Protein: 7g
- Fat: 18g
- Carbs: 35g
- Fiber: 2g
- Sugar: 25g
- Sodium: 60mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Brazilian Coconut Pudding: Creamy Cozy Dessert FAQs
Yes, prepare the night before and refrigerate overnight.
If your pudding is not setting, it might be because the oven temperature was too high. Try reducing the temperature to 325°F (165°C) and increasing the baking time.
Replace coconut milk with almond milk for a nutty flavor.
To prevent cracks, gently press the surface with a spoon while it's still warm.
Not recommended, as freezing may cause the pudding to separate and become grainy.
A Warm Final Note
I can’t wait for you to try Easy Brazilian Coconut Pudding: Creamy Cozy 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!
