Easy Creamy Brazilian Coconut Pudding Recipe
Easy Brazilian Coconut Pudding is a creamy, comforting dessert that’s perfect for busy weeknights. After making this many times, I discovered the trick to a perfectly creamy pudding every time. The warm, tropical flavors and melt-in-your-mouth texture will make you feel like you’re on a beach vacation. Try it with my Easy Maple Dijon Pork Tenderloin for dinner. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Maple Dijon Pork Tenderloin and High Protein Mango Greek Yogurt Popsicles.
Why This Easy Creamy Brazilian Coconut Pudding Recipe Is Pure Comfort
- It's ready in just 20 minutes
- Made with just 5 simple ingredients
- Better than takeout and restaurant versions
- Perfect for busy weeknights and entertaining
What You'll Need for Easy Creamy Brazilian Coconut Pudding Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 can (14 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup whole milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
📝 Ingredient Notes
- coconut milk: Use full-fat coconut milk for the creamiest results.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures smooth, lump-free pudding. → See on Amazon
- Saucepan — Even heat distribution for perfect cooking. → See on Amazon
How to Make Easy Creamy Brazilian Coconut Pudding Recipe
- Combine Ingredients: In a saucepan, combine coconut milk, sweetened condensed milk, whole milk, salt, and vanilla extract.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
- Blend: Use an immersion blender to blend the pudding until smooth and creamy.
- Chill: Pour the pudding into serving dishes and refrigerate for at least 2 hours before serving.
Cook's Tips for Perfect Easy Creamy Brazilian Coconut Pudding Recipe
- Common mistake and fix: Cooking the pudding too long can cause it to curdle. To fix, blend it with an immersion blender until smooth.
- Tip: For a lighter version, use low-fat milk instead of whole milk.
- Tip: Add a pinch of cinnamon or nutmeg for extra flavor.
Storing & Reheating Easy Creamy Brazilian Coconut Pudding Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Can be made up to 2 days ahead and stored in the fridge.
Freezing Easy Creamy Brazilian Coconut Pudding Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as it's best served chilled. Microwave: Not recommended, as it may cause the pudding to separate.
Recipe Notes
- Chef tip: For a fun twist, top with whipped cream and toasted coconut flakes.
- Best substitution: Use canned coconut cream instead of coconut milk for an even richer pudding.
- Make-ahead: Prepare the pudding up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the pudding is too thick, add a little more milk and blend until smooth.
Want to level up this recipe?
Coconut Milk — The key ingredient for a creamy, authentic Brazilian Coconut Pudding. → Check price on Amazon
Easy Creamy Brazilian Coconut Pudding Recipe
Ingredients
Main Ingredients
- 1 can (14 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup whole milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Combine Ingredients: In a saucepan, combine coconut milk, sweetened condensed milk, whole milk, salt, and vanilla extract.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
- Blend: Use an immersion blender to blend the pudding until smooth and creamy.
- Chill: Pour the pudding into serving dishes and refrigerate for at least 2 hours before serving.
Notes
- Chef tip: For a fun twist, top with whipped cream and toasted coconut flakes.
- Best substitution: Use canned coconut cream instead of coconut milk for an even richer pudding.
- Make-ahead: Prepare the pudding up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the pudding is too thick, add a little more milk and blend until smooth.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as it's best served chilled.
- Microwave reheat: Not recommended, as it may cause the pudding to separate.
- Make ahead: Can be made up to 2 days ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 340
- Protein: 5g
- Fat: 14g
- Carbs: 42g
- Fiber: 2g
- Sugar: 24g
- Sodium: 120mg
- Cholesterol: 40mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Brazilian Coconut Pudding Recipe FAQs
Yes, you can make this pudding up to 2 days ahead and store it in the fridge.
To prevent lumps, make sure to stir the mixture constantly while cooking and use an immersion blender to blend it smooth.
While you can freeze it, the texture may become icy upon thawing. It's best to enjoy this pudding fresh.
No, this recipe is not suitable for the air fryer.
Serve this pudding chilled, topped with whipped cream and toasted coconut flakes for an extra special treat.
A Warm Final Note
I can’t wait for you to try Easy Creamy Brazilian Coconut Pudding Recipe 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!
