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 perfectly smooth texture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy 30-Minute Street Corn Chicken Rice Bowl and Juicy Greek Chicken Burgers with Tzatziki Sauce.
Why This Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert Is Pure Comfort
- Creamy and smooth texture
- No-bake, easy to make
- Perfect for any occasion
- 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 coconut milk
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
- Optional: Ground cinnamon for garnish
📝 Ingredient Notes
- coconut milk: Use full-fat coconut milk for the creamiest texture.
🛒 Tools & Equipment I Recommend
- High-quality saucepan — Even heat distribution for a smooth pudding. → See on Amazon
- Whisk — Prevents lumps and ensures a smooth texture. → 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, evaporated milk, eggs, vanilla extract, cinnamon, and salt until smooth.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 10-15 minutes). Do not let it boil.
- Chill: Pour the mixture into individual serving dishes or one large dish. Chill in the refrigerator for at least 4 hours or until set.
- Serve: Sprinkle with ground cinnamon before serving.
Cook's Tips for Perfect Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- Common mistake and fix: Avoid letting the mixture boil, as this can cause the eggs to curdle. If this happens, strain the mixture through a fine-mesh sieve before chilling.
- Pro tip: For a firmer pudding, cook the mixture until it reaches 170°F (77°C).
- Pro tip: Make ahead and store in the refrigerator for up to 3 days.
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 3 days. Make-ahead tip: Make ahead and chill for up to 3 days.
Freezing Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as it's a no-bake dessert. Microwave: Not necessary, as it's a no-bake dessert.
Recipe Notes
- Chef tip: For a lighter version, use light coconut milk and low-fat evaporated milk.
- Best substitution: Replace coconut milk with heavy cream for a similar texture.
- Make-ahead: Make ahead and chill for up to 3 days.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the pudding doesn't set, try cooking it longer or adding a bit more cornstarch (1-2 tsp).
Want to level up this recipe?
Cinnamon grinder — Freshly ground cinnamon adds the best flavor. → Check price on Amazon
Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Ingredients
Main Ingredients
- 1 can coconut milk
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
Seasonings
- 1 tsp ground cinnamon
- Pinch of salt
Optional Toppings
- Ground cinnamon for garnish
Instructions
- Combine ingredients: In a saucepan, whisk together coconut milk, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, and salt until smooth.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 10-15 minutes). Do not let it boil.
- Chill: Pour the mixture into individual serving dishes or one large dish. Chill in the refrigerator for at least 4 hours or until set.
- Serve: Sprinkle with ground cinnamon before serving.
Notes
- Chef tip: For a lighter version, use light coconut milk and low-fat evaporated milk.
- Best substitution: Replace coconut milk with heavy cream for a similar texture.
- Make-ahead: Make ahead and chill for up to 3 days.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the pudding doesn't set, try cooking it longer or adding a bit more cornstarch (1-2 tsp).
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as it's a no-bake dessert.
- Microwave reheat: Not necessary, as it's a no-bake dessert.
- Make ahead: Make ahead and chill for up to 3 days.
Nutrition Per Serving
- Calories: 350
- Protein: 7g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 28g
- Sodium: 100mg
- Cholesterol: 120mg
- Sat. Fat: 12g
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, make ahead and chill for up to 3 days.
Ensure you cooked the mixture long enough and didn't let it boil. If it still doesn't set, try adding a bit more cornstarch (1-2 tsp).
Not recommended for freezing, as the texture may become grainy.
Replace coconut milk with heavy cream for a similar texture.
Yes, this recipe is gluten-free.
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!
