Brazilian Coconut Pudding was already on my mind before the saucepan even came out. It started during a warm afternoon video call with Ana, who was visiting her aunt in São Paulo and casually eating dessert straight from a glass cup while we talked.
She described it as smooth, coconut-forward, and barely sweet enough to feel indulgent without being heavy. Later that same week, my neighbor Carla dropped off fresh berries from her garden, and my sister stopped by with her kids after a long soccer practice.
With different people passing through the house and the kitchen feeling lively, it felt like the right moment to make something simple that didn’t need an oven or elaborate plating.
I cooked while music played softly, stirring slowly as coconut and condensed milk thickened together. Carla leaned against the counter talking about her upcoming trip, the kids hovered waiting to lick the spoon, and my husband asked if it was meant to be served warm or cold.
That flexibility is part of what makes Brazilian Coconut Pudding so easy to love. It fits casual moments, unexpected guests, and those evenings when dessert needs to feel gentle rather than dramatic.
Short Description
Brazilian Coconut Pudding is a smooth, creamy dessert made with coconut milk, condensed milk, and shredded coconut. Lightly sweet, naturally rich, and perfect served chilled or at room temperature.
Key Ingredients
- 2 tbsp butter or coconut oil
- 1 can sweetened condensed milk
- 1 cup shredded coconut or coconut flakes
- 1 cup coconut milk
- ½ cup heavy cream or coconut cream
Tools Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups
- Small dessert glasses or bowls
Cooking Instructions
Step 1: Cook the Coconut Base
Combine butter, sweetened condensed milk, shredded coconut, and coconut milk in a medium saucepan. Cook over medium-low heat for 10–15 minutes, stirring constantly, until the mixture thickens and pulls away slightly from the sides.
Step 2: Add Cream
Stir in the heavy cream until fully incorporated and smooth. Remove from heat and allow the pudding to cool slightly.
Step 3: Rest and Thicken
Let the pudding sit at room temperature for 10–15 minutes so it continues to thicken naturally.
Step 4: Portion the Dessert
Pour the pudding into individual serving cups or glasses.
Step 5: Serve
Serve at room temperature or chilled. Garnish with toasted coconut, lime zest, or fresh berries if desired.
Why You’ll Love This Recipe
Naturally gluten-free
Simple stovetop preparation
Rich coconut flavor without being heavy
Easy to adapt for dairy-free diets
Perfect make-ahead dessert
Mistakes to Avoid & Solutions
Cooking on high heat
High heat can scorch the milk and cause uneven thickening.
Solution: Keep the heat at medium-low and stir continuously.
Not stirring constantly
The mixture can stick or burn at the bottom.
Solution: Stir steadily, scraping the sides and base of the pan.
Removing too early
Under-cooked pudding may stay runny.
Solution: Cook until the mixture visibly thickens and pulls from the pan.
Overcooking
Overcooking leads to a dense, chewy texture.
Solution: Remove from heat once thick and glossy, not dry.
Skipping the rest time
The pudding needs time to set.
Solution: Always allow at least 10 minutes before serving.
Serving and Pairing Suggestions
Serve in glass cups for a clean, elegant look
Pair with fresh mango, pineapple, or berries
Add a spoon of fruit compote on top
Serve chilled for warm days, room temperature for cooler evenings
Works well for dinner parties or family-style dessert spreads
Storage and Reheating Tips
Store covered in the refrigerator for up to 4 days
Keep individual portions sealed to prevent drying
No reheating needed; serve cold or bring to room temperature
Stir gently before serving if stored overnight
Avoid freezing as it affects texture
FAQs
1. Is Brazilian Coconut Pudding served cold or warm?
Both work well. Traditionally it’s served at room temperature or lightly chilled.
2. Can I make it dairy-free?
Yes. Use coconut oil, coconut condensed milk, and coconut cream.
3. Can I reduce the sweetness?
You can use slightly less condensed milk, though the texture may be softer.
4. What type of coconut works best?
Finely shredded coconut gives the smoothest texture.
5. Can I make this ahead for guests?
Absolutely. It’s ideal when made several hours in advance.
Tips & Tricks
Stir with a silicone spatula to prevent sticking
Toast coconut flakes separately for extra aroma
Use full-fat coconut milk for best texture
Glass cups showcase the creamy finish beautifully
Add citrus zest sparingly for brightness
Recipe Variations
Chocolate Coconut Pudding
Stir in 2 tbsp cocoa powder with the condensed milk during cooking for a chocolate-coconut twist.
Nutty Coconut Pudding
Replace shredded coconut with finely chopped toasted almonds or cashews for added crunch.
Vanilla Coconut Pudding
Add 1 tsp vanilla extract when stirring in the cream for a softer, aromatic profile.
Tropical Fruit Layered Pudding
Layer the pudding with mango or passion fruit puree in serving cups.
Extra-Creamy Version
Increase coconut cream to ¾ cup and reduce coconut milk slightly for a richer finish.
Final Thoughts
Brazilian Coconut Pudding fits beautifully into moments that don’t need fuss. It settles easily into the flow of conversation, shared tables, and evenings that unfold without a plan. The simplicity of the ingredients lets the coconut shine without distraction, and the texture stays smooth and gentle from the first spoonful to the last.
It’s the kind of dessert that waits patiently in the fridge, ready when people linger a little longer than expected. Whether served casually or dressed up with fruit, Brazilian Coconut Pudding brings a quiet sweetness that feels just right.
Creamy Brazilian Coconut Pudding
Ingredients
- 2 tbsp butter or coconut oil
- 1 can sweetened condensed milk
- 1 cup shredded coconut or coconut flakes
- 1 cup coconut milk
- ½ cup heavy cream or coconut cream
Instructions
- Combine butter, sweetened condensed milk, shredded coconut, and coconut milk in a saucepan. Cook over medium-low heat for 10–15 minutes, stirring constantly, until thickened.
- Stir in the heavy cream until smooth, then remove from heat and let cool slightly.
- Let the pudding rest at room temperature for 10–15 minutes to thicken further.
- Pour the pudding into individual serving cups or glasses.
- Serve at room temperature or chilled, garnished with toasted coconut, lime zest, or fresh berries if desired.
