Description
Brazilian Coconut Pudding is a rich and creamy dessert made by simmering coconut, sweetened condensed milk, and coconut milk together until thickened. This luscious pudding combines tropical flavors with a smooth texture, perfect for serving chilled or at room temperature. Garnish options like toasted coconut, lime zest, or fresh berries elevate this simple yet indulgent treat.
Ingredients
Scale
Ingredients
- 1 tablespoon butter (or coconut oil)
- 1 can (14 oz) sweetened condensed milk
- 3 cups unsweetened shredded or flaked coconut
- 1 cup coconut milk
- 1/2 cup heavy cream (or coconut cream)
Instructions
- Combine and Heat Ingredients: In a medium saucepan, combine the butter, sweetened condensed milk, shredded coconut, and coconut milk. Heat over medium-low heat, stirring constantly for 10–15 minutes until the mixture thickens and starts pulling away from the sides of the pan.
- Add Cream and Mix: Stir in the heavy cream (or coconut cream) thoroughly until the pudding becomes smooth and creamy. Remove the pan from heat and let the mixture cool slightly.
- Cool to Thicken: Allow the pudding to cool at room temperature for 10–15 minutes. This step helps the pudding thicken further for a better consistency.
- Serve: Pour the pudding into individual serving glasses or dessert cups for easy presentation.
- Optional Garnishing and Serving: Serve the pudding at room temperature or chilled. Optionally, garnish with toasted coconut, lime zest, or fresh berries to add texture and fresh flavor.
Notes
- You can substitute butter with coconut oil for a dairy-free version.
- Use coconut cream instead of heavy cream to keep the pudding fully coconut-based and dairy-free.
- To toast coconut for garnish, lightly heat shredded coconut in a dry skillet over medium heat until golden brown.
- This pudding can be prepared a day ahead and refrigerated for convenience.
- Adjust sweetness by using less sweetened condensed milk if preferred.
