Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert

Easy Brazilian Coconut Pudding is a creamy, comforting dessert that’s better than takeout. After making this many times, I discovered the trick to a perfectly creamy pudding every time. The warm, cozy aroma of coconut and cinnamon will fill your kitchen and make your family beg for this 20-minute restaurant version. If you love recipes like this, you’ll also enjoy Refreshing Guava White Tea Lemonade Recipe for Summer and Easy Sweet Potato Chickpea Curry Recipe.

What You'll Need for Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 can coconut milk
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: Ground cinnamon for dusting
• Optional: Whipped cream

How to Make Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert

1. Step 1: Preheat oven to 325°F (165°C).
2. Step 2: In a large bowl, whisk together coconut milk, sweetened condensed milk, evaporated milk, eggs, vanilla extract, salt, cinnamon, and nutmeg until well combined.
3. Step 3: Pour the mixture into a 9×13-inch baking dish.
4. Step 4: Place the baking dish into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
5. Step 5: Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
6. Step 6: Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours before serving.

Storing & Reheating Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: You can make this pudding ahead of time and store it in the refrigerator for up to 3 days.

Freezing Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: No need to reheat. Serve chilled. Microwave: No need to reheat. Serve chilled.

Recipe Notes

• Chef tip: For a fun twist, try adding a tablespoon of rum or rum extract to the pudding mixture.
• Best substitution: You can substitute the evaporated milk with an equal amount of whole milk.
• Make-ahead: You can make this pudding ahead of time and store it in the refrigerator for up to 3 days.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If your pudding is not setting, it may have been overcooked. Try reducing the cooking time by 5 minutes.

Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert

⏱

Prep

5 min

🍳

Cook

50 min

⏳

Total

55 min

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 can coconut milk
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt

Seasonings

• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Optional Toppings

• Ground cinnamon for dusting
• Whipped cream

Instructions

1. Step 1: Preheat oven to 325°F (165°C).
2. Step 2: In a large bowl, whisk together coconut milk, sweetened condensed milk, evaporated milk, eggs, vanilla extract, salt, cinnamon, and nutmeg until well combined.
3. Step 3: Pour the mixture into a 9×13-inch baking dish.
4. Step 4: Place the baking dish into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
5. Step 5: Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
6. Step 6: Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours before serving.

Notes

• Chef tip: For a fun twist, try adding a tablespoon of rum or rum extract to the pudding mixture.
• Best substitution: You can substitute the evaporated milk with an equal amount of whole milk.
• Make-ahead: You can make this pudding ahead of time and store it in the refrigerator for up to 3 days.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If your pudding is not setting, it may have been overcooked. Try reducing the cooking time by 5 minutes.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: No need to reheat. Serve chilled.
• Microwave reheat: No need to reheat. Serve chilled.
• Make ahead: You can make this pudding ahead of time and store it in the refrigerator for up to 3 days.

Nutrition Per Serving

• Calories: 350
• Protein: 7g
• Fat: 15g
• Carbs: 40g
• Fiber: 2g
• Sugar: 25g
• Sodium: 120mg
• Cholesterol: 120mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert FAQs

A Warm Final Note

I can’t wait for you to try Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert 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!