Easy Brazilian Coconut Pudding Recipe for Creamy Dessert
Easy Brazilian Coconut Pudding is a creamy, comforting dessert that’s perfect for any occasion. After making this many times, I’ve discovered the trick to a perfectly smooth pudding every time. If you love recipes like this, you’ll also enjoy Easy Sticky Char Siu Chicken Recipe for Dinner and Dark Chocolate Raspberry Cheesecake Recipe for Easy Dessert.
Why This Easy Brazilian Coconut Pudding Recipe for Creamy Dessert Is Pure Comfort
- Perfect for satisfying your sweet tooth
- Requires no baking, just a few minutes of prep
- Creamy and indulgent, yet light and refreshing
What You'll Need for Easy Brazilian Coconut Pudding Recipe for 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) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup (240 ml) whole milk
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.25 ml) salt
- Optional: Toasted coconut flakes
- Optional: Fresh berries
- Optional: Whipped cream
📝 Ingredient Notes
- Coconut milk: Use full-fat coconut milk for the creamiest pudding.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures a smooth, lump-free pudding. → See on Amazon
- Measuring Cup Set — Accurate measurements for perfect results. → See on Amazon
How to Make Easy Brazilian Coconut Pudding Recipe for Creamy Dessert
- Step 1: In a blender, combine sweetened condensed milk, coconut milk, whole milk, vanilla extract, and salt. Blend until smooth.
- Step 2: Pour the mixture into ramekins or small bowls. Cover each with plastic wrap and refrigerate for at least 4 hours or overnight.
- Step 3: Before serving, top with toasted coconut flakes, fresh berries, or whipped cream. Enjoy!
Cook's Tips for Perfect Easy Brazilian Coconut Pudding Recipe for Creamy Dessert
- Common mistake and fix: Avoid overblending, as it can cause the pudding to become too thin. If this happens, refrigerate the pudding for a longer period to allow it to thicken.
- : For a lighter version, use low-fat milk instead of whole milk.
- : Make ahead and store in the refrigerator for up to 3 days.
Storing & Reheating Easy Brazilian Coconut Pudding Recipe for Creamy Dessert
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 3 days. Make-ahead tip: Make ahead and store in the refrigerator for up to 3 days.
Freezing Easy Brazilian Coconut Pudding Recipe for 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 tropical twist, add a tablespoon of rum to the pudding mixture before blending.
- Best substitution: Substitute the whole milk with almond milk for a dairy-free version.
- Make-ahead: Prepare the pudding mixture up to 2 days in advance and refrigerate until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the pudding is too thick, add a little more milk and blend again. If it's too thin, refrigerate for a longer period.
Want to level up this recipe?
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Easy Brazilian Coconut Pudding Recipe for Creamy Dessert
Ingredients
Main Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup (240 ml) whole milk
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.25 ml) salt
Optional Toppings
- Toasted coconut flakes
- Fresh berries
- Whipped cream
Instructions
- Step 1: In a blender, combine sweetened condensed milk, coconut milk, whole milk, vanilla extract, and salt. Blend until smooth.
- Step 2: Pour the mixture into ramekins or small bowls. Cover each with plastic wrap and refrigerate for at least 4 hours or overnight.
- Step 3: Before serving, top with toasted coconut flakes, fresh berries, or whipped cream. Enjoy!
Notes
- Chef tip: For a tropical twist, add a tablespoon of rum to the pudding mixture before blending.
- Best substitution: Substitute the whole milk with almond milk for a dairy-free version.
- Make-ahead: Prepare the pudding mixture up to 2 days in advance and refrigerate until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the pudding is too thick, add a little more milk and blend again. If it's too thin, refrigerate for a longer period.
Storage
- Fridge: Store in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Make ahead and store in the refrigerator for up to 3 days.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 10g
- Carbs: 35g
- Fiber: 1g
- Sugar: 20g
- Sodium: 120mg
- Cholesterol: 30mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Brazilian Coconut Pudding Recipe for Creamy Dessert FAQs
Yes, make the pudding mixture up to 2 days in advance and refrigerate until ready to serve.
Overblending can cause the pudding to become too thin. If this happens, refrigerate the pudding for a longer period to allow it to thicken.
No, freezing is not recommended as it can cause the pudding to separate and become icy.
You can use a combination of heavy cream and powdered sugar to replace the sweetened condensed milk. However, the texture and taste may vary.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Brazilian Coconut Pudding Recipe for 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!
