Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Easy Brazilian Coconut Pudding is a creamy, tropical dessert that’s better than takeout and ready in just 20 minutes. After making this many times, I’ve discovered the trick to a perfectly smooth and creamy pudding every time. The warm, comforting aroma of coconut and cinnamon will fill your home, making it the perfect cozy dessert for a chilly evening. If you love recipes like this, you’ll also enjoy Irish Whiskey Steak with Creamy Colcannon Mash and Easy Slow Cooker Chicken Enchiladas.
Why This Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert Is Pure Comfort
- A comforting, creamy dessert that's perfect for chilly evenings.
- Better than takeout and ready in just 20 minutes.
- The warm, tropical aroma of coconut and cinnamon fills your home.
- Easy to make with simple ingredients you probably already have.
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 (14 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup granulated sugar
- Optional: Whipped cream
- Optional: Toasted coconut flakes
- Optional: Ground cinnamon
📝 Ingredient Notes
- coconut milk: Use full-fat coconut milk for the creamiest pudding.
- eggs: Ensure eggs are at room temperature for easier incorporation.
🛒 Tools & Equipment I Recommend
- High-quality whisk — Ensures a smooth, lump-free pudding. → See on Amazon
- Saucepan with lid — A heavy-bottomed saucepan ensures even heat distribution and prevents burning. → See on Amazon
How to Make Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- Step 1: In a medium saucepan, whisk together coconut milk, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, salt, and sugar until well combined.
- Step 2: Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
- Step 3: Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- Step 4: Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours or overnight to chill.
- Step 5: Serve chilled, topped with whipped cream, toasted coconut flakes, and a sprinkle of ground cinnamon if desired.
Cook's Tips for Perfect Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- : To prevent lumps, ensure eggs are at room temperature and whisk continuously while cooking.
- Common mistake and fix: If the pudding doesn't thicken, cook it a bit longer. If it's too thick, add a splash of milk and stir well.
- : For a lighter pudding, substitute 1/2 cup of milk for 1/2 cup of water.
- : To make ahead, prepare the pudding up to 2 days in advance and store in the refrigerator.
Storing & Reheating Easy Brazilian Coconut Pudding Recipe for a Creamy 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: Can be made up to 2 days in advance.
Freezing Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a lighter pudding, substitute 1/2 cup of milk for 1/2 cup of water.
- Best substitution: No substitutions are recommended for this recipe.
- Make-ahead: Prepare the pudding up to 2 days in advance and store in the refrigerator.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If the pudding doesn't thicken, cook it a bit longer. If it's too thick, add a splash of milk and stir well.
Want to level up this recipe?
High-quality whisk — Ensures a smooth, lump-free pudding. → Check price on Amazon
Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Ingredients
Main Ingredients
- 1 can (14 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Seasonings
- 1/2 tsp salt
- 1/4 cup granulated sugar
Optional Toppings
- Whipped cream
- Toasted coconut flakes
- Ground cinnamon
Instructions
- Step 1: In a medium saucepan, whisk together coconut milk, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, salt, and sugar until well combined.
- Step 2: Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes.
- Step 3: Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- Step 4: Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours or overnight to chill.
- Step 5: Serve chilled, topped with whipped cream, toasted coconut flakes, and a sprinkle of ground cinnamon if desired.
Notes
- Chef tip: For a lighter pudding, substitute 1/2 cup of milk for 1/2 cup of water.
- Best substitution: No substitutions are recommended for this recipe.
- Make-ahead: Prepare the pudding up to 2 days in advance and store in the refrigerator.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If the pudding doesn't thicken, cook it a bit longer. If it's too thick, add a splash of milk and stir well.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made up to 2 days in advance.
Nutrition Per Serving
- Calories: 280
- Protein: 5g
- Fat: 12g
- Carbs: 35g
- Fiber: 1g
- Sugar: 20g
- Sodium: 120mg
- Cholesterol: 120mg
- 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 in advance and store it in the refrigerator.
Ensure you cook the pudding long enough. If it still doesn't thicken, try again with a higher heat setting.
No, this pudding does not freeze well. It's best enjoyed fresh.
No, this recipe is not suitable for the air fryer.
Evaporated milk and sugar can be used as a substitute, but the flavor will be slightly different.
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!
