Easy Brazilian Coconut Pudding: Creamy & Cozy
Easy Brazilian Coconut Pudding – Creamy, cozy, and perfect for chilly nights. After making this many times, I’ve discovered the trick to a perfectly creamy pudding every time. The warm, comforting aroma of coconut and vanilla will fill your home and make your family ask for seconds. If you love recipes like this, you’ll also enjoy Classic Scalloped Potatoes with Cheddar Cheese Recipe and Easy No Bake Orange Creamsicle Truffles Recipe.
Why This Easy Brazilian Coconut Pudding: Creamy & Cozy Is Pure Comfort
- Creamy and comforting
- Easy to make with simple ingredients
- Perfect for cozy nights in
- Better than takeout
What You'll Need for Easy Brazilian Coconut Pudding: Creamy & Cozy
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
- 4 large eggs
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Toasted coconut flakes
- Optional: Whipped cream
📝 Ingredient Notes
- Coconut milk: Use full-fat coconut milk for the creamiest pudding.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Immersion blender — Ensures a smooth, lump-free pudding → See on Amazon
How to Make Easy Brazilian Coconut Pudding: Creamy & Cozy
- Step 1: In a medium saucepan, whisk together coconut milk, sweetened condensed milk, eggs, cornstarch, and vanilla extract until smooth.
- Step 2: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Step 3: Pour the mixture into ramekins and let cool to room temperature.
- Step 4: Chill in the refrigerator for at least 2 hours before serving. Top with toasted coconut flakes and whipped cream if desired.
Cook's Tips for Perfect Easy Brazilian Coconut Pudding: Creamy & Cozy
- : For a lighter pudding, use light coconut milk and low-fat sweetened condensed milk.
- Common mistake and fix: If the pudding is lumpy, use an immersion blender to smooth it out.
- : To toast coconut flakes, spread them on a baking sheet and bake at 350°F (180°C) for 5-7 minutes or until golden brown.
- : For a fun twist, add a tablespoon of matcha powder to the mixture for a green tea coconut pudding.
Storing & Reheating Easy Brazilian Coconut Pudding: Creamy & Cozy
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Can be made up to 1 day ahead and stored in the refrigerator.
Freezing Easy Brazilian Coconut Pudding: Creamy & Cozy
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not necessary.
Recipe Notes
- Chef tip: For a lighter pudding, use light coconut milk and low-fat sweetened condensed milk.
- Best substitution: No substitutions for the main ingredients are recommended for the best results.
- Make-ahead: Can be made up to 1 day ahead and stored in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the pudding is lumpy, use an immersion blender to smooth it out.
Want to level up this recipe?
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Easy Brazilian Coconut Pudding: Creamy & Cozy
Ingredients
Main Ingredients
- 1 can coconut milk
- 1 can sweetened condensed milk
- 4 large eggs
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Seasonings
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Toasted coconut flakes
- Whipped cream
Instructions
- Step 1: In a medium saucepan, whisk together coconut milk, sweetened condensed milk, eggs, cornstarch, and vanilla extract until smooth.
- Step 2: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Step 3: Pour the mixture into ramekins and let cool to room temperature.
- Step 4: Chill in the refrigerator for at least 2 hours before serving. Top with toasted coconut flakes and whipped cream if desired.
Notes
- Chef tip: For a lighter pudding, use light coconut milk and low-fat sweetened condensed milk.
- Best substitution: No substitutions for the main ingredients are recommended for the best results.
- Make-ahead: Can be made up to 1 day ahead and stored in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the pudding is lumpy, use an immersion blender to smooth it out.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not necessary.
- Make ahead: Can be made up to 1 day ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 350
- Protein: 6g
- Fat: 15g
- Carbs: 40g
- Fiber: 2g
- Sugar: 25g
- Sodium: 50mg
- Cholesterol: 150mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Brazilian Coconut Pudding: Creamy & Cozy FAQs
Yes, this pudding can be made up to 1 day ahead and stored in the refrigerator.
If the pudding is lumpy, use an immersion blender to smooth it out.
Not recommended for freezing.
Not suitable for air fryer.
No substitutions for the main ingredients are recommended for the best results.
A Warm Final Note
I can’t wait for you to try Easy Brazilian Coconut Pudding: Creamy & Cozy 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!
