Brazilian Coconut Pudding a luscious and creamy Brazilian dessert known as “Pudim de Coco,” this coconut pudding is rich, smooth, and subtly sweet. I make it using simple pantry staples, and it’s always packed with that irresistible tropical coconut flavor. It’s a perfect make-ahead treat I like to serve when I want to impress guests or just treat myself to something indulgent at home.
Why You’ll Love This Recipe
I love how easy it is to bring this elegant dessert together with minimal effort. The silky texture of the pudding contrasts beautifully with the slight chewiness from the shredded coconut, and the golden caramel topping makes every bite feel special. It’s naturally gluten-free and can easily be adapted for a dairy-free version. Plus, since I prepare it ahead of time, it’s a stress-free dessert that’s ready to go when I need it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) full-fat coconut milk
4 large eggs
1 cup whole milk
1/2 cup shredded unsweetened coconut
1/4 teaspoon salt
1/2 cup sugar (for caramel)
2 tablespoons water (for caramel)
Directions
I preheat the oven to 350°F (175°C).
To make the caramel, I combine sugar and water in a small saucepan over medium heat without stirring. I let it cook until it turns a deep golden brown.
Then I quickly pour the caramel into a 9-inch round cake or flan pan, tilting the pan to evenly coat the bottom. I set this aside to cool.
In a blender, I mix the sweetened condensed milk, coconut milk, whole milk, eggs, salt, and shredded coconut until the mixture is smooth.
I pour the blended mixture over the cooled caramel in the pan.
Next I place the pudding pan into a larger roasting pan and add hot water until it reaches halfway up the sides, creating a water bath.
I carefully transfer everything to the oven and bake for 50–60 minutes, until the center is just set and a knife inserted comes out mostly clean.
Once done, I remove it from the oven and let it cool completely. Then I refrigerate it for at least 4 hours or overnight.
When ready to serve, I run a knife around the edge and invert it onto a serving plate to release the flan.
Servings and timing
This recipe yields 8 generous servings.
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Calories per serving: 310 kcal
Variations
Dairy-Free Version: I substitute whole milk with almond milk or another plant-based milk for a dairy-free alternative.
Toasted Coconut: Sometimes I toast the shredded coconut before blending it in for a nuttier flavor.
Spiced Version: A pinch of cinnamon or nutmeg in the batter gives the pudding a warm, cozy twist.
Rum-Infused: For a grown-up version, I add a splash of dark rum to the mixture.
Chocolate Swirl: I’ve even added a bit of melted dark chocolate to half the batter and swirled it in for a coconut-chocolate fusion.
Storage/Reheating
I store leftovers tightly covered in the refrigerator for up to 5 days. The flavor actually improves as it sits. This dessert is best served cold, so I don’t reheat it. If I want to unmold it after refrigeration, I let the pan sit at room temperature for a few minutes or briefly dip the bottom in warm water to loosen the caramel.
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FAQs
How do I know when the pudding is done baking?
I check by inserting a knife in the center. If it comes out mostly clean with a few moist crumbs, it’s ready. It should still jiggle slightly in the middle.
Can I make Brazilian coconut pudding ahead of time?
Yes, I always make it a day in advance. It needs several hours in the fridge to set properly and is actually better after chilling overnight.
What can I use if I don’t have a flan pan?
I’ve used a 9-inch round cake pan or even a bundt pan. Any oven-safe dish that holds the mixture and fits in a water bath will work.
Is this dessert gluten-free?
Yes, naturally! I don’t add any flour, so it’s safe for anyone avoiding gluten.
Can I freeze this pudding?
I don’t recommend freezing it. The texture tends to change and become grainy once thawed.
Conclusion
Brazilian Coconut Pudding, or Pudim de Coco, is one of those desserts that’s simple yet show-stopping. Every bite delivers creamy coconut richness topped with golden caramel. It’s easy to prepare, impressive to serve, and always a hit at gatherings or quiet evenings at home. I love how effortlessly tropical and indulgent it feels—definitely a favorite in my kitchen.
📖 Recipe:
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Brazilian Coconut Pudding
- Total Time: 70 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Brazilian Coconut Pudding (Pudim de Coco) is a luscious, creamy dessert made with condensed milk, coconut milk, shredded coconut, and eggs, topped with a golden caramel layer. It’s simple to prepare, naturally gluten-free, and perfect for make-ahead entertaining.
Ingredients
1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) full-fat coconut milk
1 cup whole milk
4 large eggs
1/2 cup shredded unsweetened coconut
1/4 teaspoon salt
1/2 cup sugar (for caramel)
2 tablespoons water (for caramel)
Instructions
- Preheat the oven to 350°F (175°C).
- In a small saucepan, combine sugar and water over medium heat without stirring. Cook until it turns a deep golden brown.
- Quickly pour the caramel into a 9-inch round cake or flan pan, tilting to coat the bottom evenly. Set aside to cool.
- In a blender, mix sweetened condensed milk, coconut milk, whole milk, eggs, salt, and shredded coconut until smooth.
- Pour the blended mixture over the cooled caramel in the pan.
- Place the pan into a larger roasting pan and add hot water until it reaches halfway up the sides, creating a water bath.
- Carefully transfer to the oven and bake for 50–60 minutes, until the center is just set and a knife inserted comes out mostly clean.
- Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edge and invert onto a serving plate to release the flan.
Notes
For a dairy-free version, substitute whole milk with almond or plant-based milk.
Toasting the shredded coconut before blending adds a nuttier flavor.
Add a pinch of cinnamon or nutmeg for a spiced variation.
A splash of dark rum makes a grown-up version.
Swirl in melted dark chocolate for a coconut-chocolate fusion.
Store covered in the refrigerator for up to 5 days. Best served cold.
To unmold, let the pan sit at room temperature for a few minutes or dip in warm water briefly.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice (1/8 of pudding)
- Calories: 310
- Sugar: 32g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
