The smell of sweet coconut and caramel used to pull me into my abuela’s kitchen like a magnet. I remember perching on a stool while she whisked eggs and poured glossy caramel into a round pan, humming a samba under her breath. That warm, dreamy pudding — creamy, coconuty, and just a touch of caramel bitterness — became my comfort food. Today I’m handing you her backyard-table secret (with fewer burned fingers and a step-by-step the slightly impatient among us can follow). If you love custard that wiggles gently and a toasted coconut crunch on top, you’re in the right place. Let’s make a Brazilian coconut pudding that tastes like a sunlit family kitchen.
Quick Facts
- Yield: Serves 6–8
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 315 minutes (includes 4 hours chilling)
Why This Recipe is Awesome
This Brazilian coconut pudding hits three textures at once: silky custard, chewy shredded coconut, and crisped caramel on top — yes, you get crunch and cream in the same bite. It feels fancy but stays ridiculously simple: a blender, a water bath, and a patience test during chilling. It’s so easy even your oven can’t mess it up. Plus, the aroma of toasted coconut and caramel will make your kitchen the coziest place on the block.
Ingredients
For the Main Dish:
- 1 (14 oz) can sweetened condensed milk
- 1 (13.5 oz) can coconut milk (shake well)
- 1 cup whole milk (or substitute 1 cup unsweetened almond milk for lighter)
- 4 large eggs
- 1 cup sweetened or unsweetened shredded coconut (for texture)
- 1 tsp vanilla extract
- Pinch of fine sea salt
For the Caramel & Garnish:
- 3/4 cup granulated sugar (for caramel)
- 2 tbsp water (for caramel)
- 2 tbsp unsalted butter (optional, for silkier caramel)
- Extra toasted shredded coconut for garnish
How I Make It
Step 1:
Preheat your oven to 350°F. Make the caramel by stirring 3/4 cup sugar and 2 tbsp water in a small saucepan over medium heat. Watch it like a hawk — it will go from clear to amber in a few minutes and start to smell nutty. Once it hits a deep amber, swirl in 2 tbsp butter if you want a silkier finish, then pour the caramel into a 9-inch round baking dish and tilt to coat the bottom evenly. The caramel hardens quickly; that glossy snap makes the topping magical.
Step 2:
In a blender, combine sweetened condensed milk, coconut milk, whole milk, eggs, vanilla, and a pinch of salt. Pulse until smooth — you want a velvety mixture, not a froth. Stir in 1 cup shredded coconut by hand so the flakes keep a little texture. Tip: if your shredded coconut tastes dry, toast a few tablespoons in a skillet for 1–2 minutes to wake up the flavor before adding.
Step 3:
Pour the custard gently over the set caramel in the baking dish. Place the dish inside a larger roasting pan and pour hot water into the pan until it comes about halfway up the sides of the baking dish (that’s the water bath or banho-maria). The water bath cooks the custard gently and keeps the texture creamy and crack-free. You’ll hear a soft hiss as the oven heats — comforting, right?
Step 4:
Bake at 350°F for about 55–60 minutes, until the edges set and the center still jiggles slightly when you shake the pan. Don’t wait for a fully firm center — you want a tender wobble. If the top browns too quickly, tent with foil. Remove the pan from the oven carefully and lift the baking dish out of the water bath. Let it cool for 30 minutes on the counter.
Step 5:
Chill the pudding at least 4 hours, preferably overnight. To unmold, run a thin knife around the edge, place a serving plate on top, and flip confidently. The caramel will cascade over the custard. Sprinkle toasted shredded coconut over the top for crunch and serve chilled. You’ll get a glossy sheen, a satisfying crack of caramel, and a silky interior with every spoonful.
Pro Tips
- Use whole eggs and whole milk for the creamiest texture; egg whites only make it firmer but less luxurious.
- Don’t skip the water bath — it prevents curdling and keeps the custard smooth like silk.
- If you hate waiting, chill the pudding in an ice bath for 20–30 minutes before refrigerating to speed things up.
- Toast your shredded coconut in a dry skillet over medium heat until golden and fragrant for a deeper, nutty flavor.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use light coconut milk or a mix of almond milk and coconut milk for fewer calories (texture will be slightly looser).
- Swap sweetened condensed milk with 1 cup whole milk + 1/2 cup sugar heated until dissolved for a less sweet version (affects sweetness and density).
- For dairy-free: use full-fat coconut milk + coconut cream and a dairy-free condensed milk alternative; this keeps the coconut punch strong.
- Gluten-free? This pudding contains no gluten ingredients — safe and delicious.
Variations & Tips
- Add 1/4 cup finely chopped pineapple for a tropical twist (kid-friendly and bright).
- Stir 1–2 tbsp rum or cachaça into the custard for grown-up depth — soak flavor, not burn down the house.
- Swap shredded coconut for flaked almonds if you want a different texture and nutty profile.
- Make mini puddings in ramekins for a pretty party presentation and quicker chill time.
- For a chocolate-coconut version, fold in 2 tbsp cocoa powder to the custard for a nutty-chocolate duo.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make it the day before and chill it overnight — the flavors settle beautifully. Keep covered in the fridge and unmold just before serving for the best presentation.
- Can I double the recipe?
- Sure thing. Use a larger baking dish or two pans and maintain the water bath level. Baking time may increase by 10–20 minutes for a deeper pan; watch the jiggle for doneness.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you must; the caramel will taste a touch different and slightly less rich.
- How do I know it’s done?
- Look for set edges and a gentle wobble in the center when you shake the dish. The surface may have a hint of color but should remain mostly pale. If the center still looks liquidy, give it 5–10 more minutes.
- What if I don’t have ingredient X?
- Out of shredded coconut? Use coconut flakes or a tablespoon of coconut extract for flavor. No sweetened condensed milk? See substitutions above — you can improvise with milk and sugar but expect a subtly different texture.
How I Like to Serve It
I serve this pudding chilled with a spoonful of extra caramel running down the side and a sprinkling of toasted coconut. It pairs beautifully with strong coffee or a light sparkling wine for celebrations. Bring it to potlucks or make it for a slow Sunday dinner — it feels both festive and homey.
Notes
- Store leftovers covered in the fridge for up to 4 days. Keep the caramel from getting soggy by topping with fresh toasted coconut before serving.
- This recipe doesn’t involve meat, so no safe-cooking-temperature notes apply here.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this creamy, coconut-forward Brazilian pudding. Spoon it slowly and savor every sweet, coconuty bite.