If you’re craving a dessert that feels like a tropical getaway in every bite, then you’re going to adore this Brazilian Coconut Pudding with Caramel Recipe. It’s a luscious, silky pudding infused with the rich flavors of coconut and sweet caramel, combining creamy texture and a perfectly sweet finish. This dessert isn’t just a treat for the palate—it’s truly a feast for the eyes with its glossy caramel top and delicate coconut undertones. Whether you’re entertaining friends or just want to indulge yourself, this pudding brings a little slice of Brazil right into your kitchen with every spoonful.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating the magic of this dessert. Each one plays a key role, whether it’s the creamy coconut milk lending tropical richness or the caramel adding a golden, buttery sweetness that makes the pudding unforgettable.
- Coconut milk: This provides the creamy, tropical base that’s essential for that authentic coconut flavor.
- Sweetened condensed milk: Adds natural sweetness and a velvety texture, giving the pudding its luscious body.
- Whole milk: Lightens the pudding slightly while maintaining richness for a perfect consistency.
- Large eggs: These help the pudding set beautifully and create a smooth, custard-like texture.
- Shredded unsweetened coconut: Adds lovely texture and enhances the coconut flavor without extra sweetness.
- Sugar (for caramel): The main component for that classic golden caramel layer that’s both visually stunning and delicious.
- Water (for caramel): Helps dissolve the sugar evenly to create a smooth caramel.
- Vanilla extract (optional): Introduces a subtle warmth and depth that complements the coconut perfectly.
How to Make Brazilian Coconut Pudding with Caramel Recipe
Step 1: Prepare the Caramel
Start by making the luscious caramel, which forms that signature golden crown of this pudding. Combine the sugar and water in a small saucepan over medium heat, stirring just enough for the sugar to dissolve. Watch closely as it melts and transforms into a rich amber color—it only takes about 5 minutes! Once perfectly caramelized, carefully pour it into your pudding dish, swirling to coat the bottom evenly. Let it cool and harden while you get the pudding ready. This caramel layer will not only add sweetness but also create that beautiful shiny finish once inverted.
Step 2: Make the Pudding Mixture
Now it’s time to blend together the creamy ingredients. Combine coconut milk, sweetened condensed milk, whole milk, eggs, shredded coconut, and the optional vanilla extract in your blender. Blend on medium speed for about 30 seconds until everything is smoothly combined. This step ensures a silky texture and an even distribution of flavors, making your pudding utterly indulgent with every bite.
Step 3: Bake the Pudding
Pour the pudding mixture over the hardened caramel in the baking dish. To bake it gently and evenly, place the dish inside a larger pan filled halfway up with hot water—this water bath method prevents cracking and keeps the pudding creamy. Bake at 350°F (175°C) for 45 to 50 minutes until the pudding is set but still slightly wobbly in the center. This precise baking technique gives the pudding its perfect custard-like texture that melts in your mouth.
Step 4: Cool and Chill
Once baked, carefully remove the pudding from its water bath and allow it to cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight. This chilling step is essential because it lets the flavors meld beautifully and helps the pudding firm up, making slicing and serving easier and more impressive.
Step 5: Serve Your Brazilian Coconut Pudding with Caramel Recipe
To serve, take a knife and gently run it around the edges of the pudding to loosen it from the dish. Place a serving plate on top and flip it over slowly and confidently to reveal the glossy caramel top. Slice into beautiful portions and spoon onto plates, enjoying the beautiful contrast of smooth coconut pudding and sticky caramel glaze that defines this Brazilian delight.
How to Serve Brazilian Coconut Pudding with Caramel Recipe
Garnishes
For added flair, sprinkle a little toasted shredded coconut on top after unmolding to enhance the coconut aroma and add a subtle crunch. Fresh mint leaves or thin slices of tropical fruits like mango or pineapple can bring a fresh, vibrant note that balances the pudding’s richness perfectly.
Side Dishes
This pudding shines as a dessert on its own, but it’s also fantastic alongside fresh fruit salad or a light, citrusy sorbet. The refreshing acidity of these sides cuts through the creamy pudding and caramel, creating an irresistible flavor harmony that will impress any guest.
Creative Ways to Present
Try serving this pudding in individual ramekins with a caramel drizzle and coconut flakes on top for an elegant touch. Or layer it in clear glasses with crushed cookies or sponge cake to create a tropical trifle that’s as delightful to look at as it is to eat. This Brazilian Coconut Pudding with Caramel Recipe adapts beautifully for any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Coconut Pudding with Caramel Recipe should be stored in the refrigerator, covered tightly with plastic wrap or foil. It will keep well for up to 3 days without losing its beautiful texture or flavor, giving you plenty of opportunities to enjoy this treat again.
Freezing
While freezing pudding isn’t usually recommended because it can affect texture, if you must, freeze it in an airtight container without the caramel layer on top. Thaw it slowly in the refrigerator overnight before serving. Just keep in mind the pudding might separate slightly upon thawing, but it will still taste delightful.
Reheating
Since this dessert is best served chilled, reheating is not advised. However, if you prefer it slightly less cold, take it out of the fridge about 15 minutes before serving to allow it to come to a pleasant temperature that lets the flavors shine.
FAQs
Can I use light coconut milk instead of full-fat coconut milk?
For the best creamy texture and rich coconut flavor in this Brazilian Coconut Pudding with Caramel Recipe, full-fat coconut milk is recommended. Light versions tend to be thinner and may result in a less luscious pudding.
Is there a vegetarian or vegan alternative to this recipe?
This version depends on eggs and dairy, so it’s not vegan. You can experiment with plant-based milk and egg substitutes, but it will change the texture and flavor significantly. Traditional Brazilian Coconut Pudding with Caramel Recipe relies on these ingredients for its signature custard-like consistency.
How do I know when the pudding is fully baked?
The pudding is done when it’s mostly set but still slightly wobbly in the center. A gentle shake of the baking dish should show minimal movement. This ensures it remains silky and not overcooked or rubbery.
Can I make this pudding ahead of a party?
Absolutely! In fact, making the Brazilian Coconut Pudding with Caramel Recipe a day ahead improves the flavor and texture. Just keep it refrigerated and unmold it right before serving for that stunning caramel finish.
What can I substitute for shredded coconut if I don’t have any?
While shredded coconut adds both texture and authentic flavor, you can omit it if needed, though the pudding won’t have the same tropical bite. Toasted coconut flakes can be used as a garnish to compensate for the lost texture.
Final Thoughts
Now that you have the full scoop on how to make this irresistible Brazilian Coconut Pudding with Caramel Recipe, there is no excuse not to dive in and create a dessert that’s both exotic and comforting. It’s one of those special recipes that feel fancy but come together with simple ingredients and straightforward steps. Trust me, once you taste its creamy texture kissed by caramel sweetness, you’ll be making it over and over again. Enjoy bringing a taste of Brazil to your table!
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Brazilian Coconut Pudding with Caramel Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 6-6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian
Description
This Brazilian Coconut Pudding, known as ‘Pudim de Coco’, is a luscious, creamy dessert featuring a rich coconut-flavored custard baked over a luscious caramel base. Combining coconut milk, sweetened condensed milk, and shredded coconut, it offers a unique tropical twist on the classic flan. The pudding is baked in a water bath to achieve a silky, smooth texture, making it a perfect indulgent treat for any occasion.
Ingredients
Caramel
- 1/2 cup sugar
- 1 tablespoon water
Pudding
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 3 large eggs
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the caramel: In a small saucepan, combine sugar and water over medium heat. Stir occasionally until the sugar dissolves and turns a golden brown color, about 5 minutes. Be careful to avoid burning the caramel. Once ready, carefully pour the hot caramel into the bottom of an 8-inch round or fluted baking dish, swirling to coat the base evenly. Allow the caramel to cool and harden while preparing the pudding.
- Make the pudding mixture: In a blender, combine the coconut milk, sweetened condensed milk, whole milk, eggs, shredded coconut, and vanilla extract if using. Blend on medium speed for about 30 seconds until the mixture is smooth and fully incorporated.
- Bake the pudding: Pour the blended pudding mixture over the set caramel in the baking dish. Place the baking dish inside a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the pudding dish to create a water bath. Carefully transfer to a preheated oven at 350°F (175°C) and bake for 45 to 50 minutes until the pudding is set but still slightly wobbly in the center.
- Cool and chill: Remove the pudding dish from the water bath and let it cool to room temperature. Then refrigerate the pudding for at least 4 hours or ideally overnight to allow the flavors to meld and the texture to firm up.
- Serve: To unmold, run a knife gently around the edges of the pudding to loosen it. Place a serving plate over the dish and invert it carefully. Lift the baking dish to reveal the caramel-topped pudding. Slice into portions and serve chilled for a refreshing dessert.
Notes
- Using a water bath helps to gently cook the pudding and prevent cracking or curdling.
- The caramel can harden quickly, so pour it carefully and work efficiently when coating the dish.
- For a stronger coconut flavor, you can toast the shredded coconut lightly before adding it to the mixture.
- Vanilla extract is optional but enhances the dessert’s aroma and flavor.
- Make sure to chill the pudding well to achieve the best texture before serving.
