When I think of Brazilian coconut pudding, I smell my grandmother’s kitchen: sweet caramel drifting through the house while she hummed and stirred a pan like it held a secret. I sat on a wooden stool, knees almost at the counter, and watched sugar bubble into amber syrup — that pop and sigh of caramel still lives in my memory. This pudding, or pudim de coco, feels like that warm, sticky hug: creamy, coconutty, with just enough caramel tang to make you close your eyes and say “yes.” I still make this when I need comfort, celebration, or a reason to invite people over and pretend I didn’t just make dessert for myself.
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
Why This Recipe is Awesome
This pudding marries a silky, custard-like base with the chewy pop of shredded coconut and a buttery, slightly bitter caramel edge. It feels fancy but won’t make you sweat — if your oven works, you can make this. The texture sits between flan and coconut cake: smooth, slightly jiggly in the middle, and studded with coconut flecks. Who doesn’t love a dessert that looks impressive but actually clocks in under an hour of hands-on time?
Ingredients
For the Main Dish:
- 1 (14 oz) can sweetened condensed milk (about 1 3/4 cups)
- 1 cup full-fat coconut milk (canned)
- 1 cup whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut (fine shred for a silkier texture)
- 1/4 tsp fine salt
- 3/4 cup granulated sugar (for the caramel)
For the Sauce / Garnish (if applicable):
- 1/3 cup toasted shredded coconut (for sprinkling)
- Zest of 1 lime (optional, brightens the pudding)
- Fresh mint leaves (optional)
How I Make It
Step 1:
Preheat your oven to 350°F. Place a kettle of water on to boil for the water bath. In a small heavy saucepan over medium heat, add 3/4 cup granulated sugar and 3 tbsp water. Stir until sugar dissolves, then stop stirring and let it bubble. Watch it like a hawk — when the syrup turns a deep amber and smells toasty, swirl the pan off the heat and carefully pour the caramel into a 9-inch round baking dish, tilting to coat the bottom. That smoky-sweet aroma? That’s your reward.
Step 2:
In a blender or large bowl, combine the sweetened condensed milk, 1 cup full-fat coconut milk, whole milk, 3 large eggs, vanilla, and salt. Blend or whisk until glossy and smooth. Stir in 1 cup shredded coconut. If you want an ultra-smooth custard, pass the mixture through a fine mesh strainer. I usually skip the straining and love the coconut bits for texture.
Step 3:
Pour the coconut custard over the caramel in the prepared dish. Set the dish into a larger roasting pan and carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the pudding dish — you’re creating a gentle water bath to bake the custard evenly without curdling. You’ll hear the water hiss quietly; that soft sound means the oven will give you creamy, not rubbery, results.
Step 4:
Bake at 350°F for about 45–55 minutes, until the edges look set and the center still has a small, custardy jiggle — not liquid, but not rock solid. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. Avoid overbaking; the pudding will continue to set as it cools.
Step 5:
Remove the pudding dish from the water bath and let it cool on the counter for 30 minutes, then chill in the fridge for at least 3 hours (overnight is even better). To unmold, run a thin knife around the edge, invert onto a serving plate, and tap gently — the caramel should drip down the sides. Sprinkle with toasted coconut and lime zest, and listen for that faint plink as caramel hits the plate. Serve chilled or just slightly cool.
Pro Tips
- Use canned full-fat coconut milk for richness; thin coconut milk makes the texture runnier.
- Toast the coconut in a dry skillet over medium heat until golden for a nutty crunch — it only takes 2–3 minutes and smells amazing.
- If your caramel hardens while you work, heat the base lightly over low heat or pour a few spoonfuls of hot water on top to melt it before adding custard.
- Don’t skip the water bath: it creates that smooth, delicate texture you want in a custard.
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
- Swap canned full-fat coconut milk for extra whole milk for a milder coconut flavor; the pudding will taste less tropical but still delicious.
- Use sweetened shredded coconut if you want it sweeter — reduce the condensed milk slightly to balance sweetness.
- Dairy-free option: use coconut sweetened condensed milk (or a coconut condensed product) and replace whole milk with extra coconut milk; the texture stays close but turns more coconut-forward.
- Gluten-free? This recipe already qualifies — no flour involved.
Variations & Tips
- Add 2 tbsp dark rum or cachaça for an adult version with warm, boozy notes.
- Stir in 1/2 cup crushed pineapple for a pina-colada twist — drain excess juice first.
- Make individual ramekins and reduce bake time to 25–30 minutes for personal servings.
- Top with a sprinkle of flaky sea salt for a salted-caramel coconut vibe.
- For a no-bake version, blend sweetened condensed milk with coconut cream and fold in whipped cream plus gelatin or agar-agar — set in the fridge overnight.
- Try lime zest and a smattering of toasted macadamia nuts for tropical crunch.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make it a day ahead and chill overnight — the flavors blend beautifully. Store covered in the fridge for up to 3–4 days. If you plan to unmold, do that right before serving for the prettiest caramel drip.
- Can I double the recipe?
- Sure thing. Use a deeper 9×13-inch pan or two 9-inch pans and expect a slightly longer bake time (add 10–15 minutes); watch for the gentle jiggle rather than relying solely on time.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for set edges and a center that still has a slight wobble. The top should not look liquid. A toothpick near the center should come out mostly clean with a few moist crumbs.
- What if I don’t have ingredient X?
- No shredded coconut? Use desiccated coconut or finely chopped coconut flakes. No coconut milk? Use whole milk or half-and-half but expect milder coconut flavor.
How I Like to Serve It
I serve this pudding chilled, right after I sprinkle on toasted coconut and lime zest. It pairs brilliantly with strong coffee or a light caipirinha if guests stick around. I also love it at summer dinners — it cools the crowd — and at holiday gatherings when I want an exotic counterpoint to heavy pies. It feels like a treat and like home at the same time.
Notes
- Store covered in the refrigerator for up to 3–4 days. Don’t freeze; the texture will break down.
- This recipe doesn’t involve meat, so no internal meat temperatures apply — unless you serve it with a roast, in which case follow safe temps for that dish.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Brazilian coconut pudding. You deserve every sticky, silky bite.