Description
Brazilian Coconut Pudding (Pudim de Coco) — a silky, tropical dessert made easy. Think sweet condensed milk and coconut milk cooked with shredded coconut until it thickens into a spoonable, totally indulgent treat. Perfect for parties or a cozy night in.
Ingredients
- 1 tablespoon butter (or sub coconut oil for a dairy-free version)
- 1 (14 oz) can sweetened condensed milk
- 3 cups unsweetened shredded or flaked coconut
- 1 cup canned coconut milk
- 1/2 cup heavy cream (or use coconut cream to keep it dairy-free and extra rich)
Instructions
- Combine the butter (or coconut oil), sweetened condensed milk, shredded coconut, and coconut milk in a medium saucepan.
- Warm the mixture over medium–low heat, stirring constantly. Keep it moving so nothing sticks or scorches. Cook until the mixture thickens noticeably and begins to pull away a little from the pan’s sides — about 10–15 minutes.
- Remove the pan from the heat and stir in the heavy cream (or coconut cream) until the texture becomes smooth and glossy.
- Let the pudding cool on the counter for 10–15 minutes so it firms up a bit.
- Spoon into individual glasses or a single serving dish. Serve chilled or at room temperature, depending on your mood.
Notes
Serving ideas & garnishes
Top with toasted coconut flakes, a sprinkle of lime or lemon zest, fresh berries, or a drizzle of passion fruit puree for brightness. Want a party trick? Add a tiny pinch of flaky sea salt on top — it makes the sweetness pop.
Storage & make-ahead notes
Refrigerate leftovers in a sealed container for up to 5–7 days. This pudding keeps well and actually tastes better after a night in the fridge, when flavors meld. You can freeze it, but the texture may change after thawing.
Easy swaps & diet-friendly options
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For a vegan/dairy-free pudding: use coconut oil, coconut-based sweetened condensed milk (store-bought or homemade), and coconut cream instead of heavy cream.
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If you want less sweetness, try half sweetened condensed milk and half unsweetened coconut milk, then taste and adjust.
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Add a splash of vanilla or a pinch of cinnamon for a subtle flavor twist.
Pro tips (short & useful)
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Cook low and slow. High heat burns condensed milk fast — keep it gentle and stir constantly.
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Toast some coconut in a dry skillet and use that as a crunchy topper for contrast.
Want to dress it up? Layer the pudding with mango puree or passion fruit for a showy, tropical parfait. Ready to make it tonight? You’ll have a lush, coconut-forward dessert in under 30 minutes of active cooking — score.
Nutrition
- Serving Size: 1 pudding cup
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 21g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg