Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Easy Brazilian Coconut Pudding is a creamy, comforting dessert that’s better than takeout. After making this many times, I discovered the trick to a perfect coconut pudding every time. The warm, creamy texture and tropical coconut flavor will make your family beg for this 20-minute restaurant version. If you love recipes like this, you’ll also enjoy Easy Steak Cheese Quesadillas and Easy Baked Sea Bass with Olives and Cherry Tomatoes.
Why This Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert Is Pure Comfort
- Creamy and comforting
- Tropical coconut flavor
- Easy and quick to make
- Better than takeout
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
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- Vanilla extract
- Salt
- Optional: Toasted coconut flakes
- Optional: Fresh berries
📝 Ingredient Notes
- Coconut milk: Use full-fat coconut milk for the creamiest pudding.
🛒 Tools & Equipment I Recommend
- High-quality whisk — Ensures a smooth, lump-free pudding. → See on Amazon
- Saucepan — Even heat distribution for perfect cooking. → See on Amazon
How to Make Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- Combine ingredients: In a saucepan, whisk together coconut milk, sweetened condensed milk, whole milk, vanilla extract, and salt until smooth.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- Chill: Pour the pudding into a bowl or individual serving dishes. Cover and refrigerate for at least 2 hours, or until chilled.
- Serve: Serve chilled, topped with toasted coconut flakes and fresh berries if desired.
Cook's Tips for Perfect Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- Common mistake and fix: Avoid overcooking the pudding. It will continue to thicken as it cools.
- Tip: For a lighter pudding, substitute 1/2 cup of the whole milk with 1/2 cup of heavy cream.
- Tip: For a fun twist, add a tablespoon of instant espresso powder for a mocha coconut pudding.
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 ahead and stored in the refrigerator.
Freezing Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not necessary.
Recipe Notes
- Chef tip: For a smoother pudding, strain the mixture through a fine-mesh sieve before chilling.
- Best substitution: Substitute the sweetened condensed milk with 1/2 cup of granulated sugar and 1/2 cup of heavy cream for a lighter pudding.
- Make-ahead: Pudding can be made up to 2 days ahead. Store in the refrigerator.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the pudding is too thick, whisk in a little more milk until it reaches your desired consistency.
Want to level up this recipe?
Coconut milk — Creamy and rich, it's the key to a perfect coconut 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
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Toasted coconut flakes
- Fresh berries
Instructions
- Combine ingredients: In a saucepan, whisk together coconut milk, sweetened condensed milk, whole milk, vanilla extract, and salt until smooth.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- Chill: Pour the pudding into a bowl or individual serving dishes. Cover and refrigerate for at least 2 hours, or until chilled.
- Serve: Serve chilled, topped with toasted coconut flakes and fresh berries if desired.
Notes
- Chef tip: For a smoother pudding, strain the mixture through a fine-mesh sieve before chilling.
- Best substitution: Substitute the sweetened condensed milk with 1/2 cup of granulated sugar and 1/2 cup of heavy cream for a lighter pudding.
- Make-ahead: Pudding can be made up to 2 days ahead. Store in the refrigerator.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the pudding is too thick, whisk in a little more milk until it reaches your desired consistency.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not necessary.
- Make ahead: Can be made up to 2 days ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 14g
- Carbs: 40g
- Fiber: 2g
- Sugar: 20g
- Sodium: 120mg
- Cholesterol: 45mg
- Sat. Fat: 10g
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 ahead. Store it in the refrigerator until ready to serve.
The pudding may have been overcooked. Next time, remove it from the heat as soon as it coats the back of a spoon.
No, freezing will cause the pudding to separate and become grainy.
Yes, cook on low for 2-3 hours, stirring occasionally.
You can substitute with 1/2 cup of granulated sugar and 1/2 cup of heavy cream.
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!
