Description
This Brazilian Coconut Pudding is a creamy, rich dessert made from sweetened condensed milk, shredded coconut, coconut milk, and cream. It’s cooked on the stovetop until thickened, then cooled and served either at room temperature or chilled. Perfectly comforting with a tropical twist, it’s a simple yet indulgent treat that highlights the natural flavors of coconut.
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 ingredients: In a medium saucepan, combine the butter, sweetened condensed milk, shredded coconut, and coconut milk over medium-low heat. Stir constantly to prevent burning and ensure even cooking.
- Cook until thickened: Continue stirring the mixture for 10–15 minutes until it thickens and starts to pull away from the sides of the pan, indicating it’s ready.
- Add cream: Remove the pan from the heat and stir in the heavy cream or coconut cream until the mixture becomes smooth and creamy.
- Cool the pudding: Let the pudding cool slightly at room temperature for 10–15 minutes to thicken further before serving.
- Serve: Pour the pudding into individual serving glasses or dessert cups. Serve at room temperature or chilled. Optionally, garnish with toasted coconut, lime zest, or fresh berries for added flavor and presentation.
Notes
- Use coconut oil instead of butter for a dairy-free version.
- For a richer flavor, coconut cream can replace heavy cream.
- To enhance presentation, sprinkle toasted shredded coconut or lime zest on top.
- Make sure to stir constantly during cooking to prevent the pudding from sticking or burning.
- This pudding can be stored in the refrigerator for up to 3 days.
