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
Scale
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.
