Description
This Brazilian Coconut Pudding is a creamy, rich dessert made with shredded coconut, coconut milk, and sweetened condensed milk. Cooked gently on the stovetop until thick and luscious, it’s a perfect treat that can be served chilled or at room temperature. The pudding’s texture is creamy with a subtle coconut flavor, making it a delightful and unique dessert.
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. This mixture forms the base of the pudding and will be cooked to develop the creamy texture.
- Cook mixture: Heat over medium-low heat, stirring constantly for 10–15 minutes. Continue until the pudding thickens significantly and starts pulling away from the sides of the pan, indicating it is ready.
- Add cream: Stir in the heavy cream or coconut cream thoroughly until the mixture is smooth and creamy. Remove the saucepan from the heat and allow it to cool slightly to thicken further.
- Cool pudding: Let the pudding stand at room temperature for 10–15 minutes. This rest period helps it set and develop a creamier consistency.
- Serve: Pour the pudding into individual serving glasses or dessert cups. You can serve it at room temperature or chill before serving. Optionally, garnish with toasted coconut, lime zest, or fresh berries for added flavor and presentation.
Notes
- Use coconut oil as a dairy-free alternative to butter for a vegan version.
- For a dairy-free pudding, substitute heavy cream with coconut cream.
- To add texture and flavor, garnish with toasted shredded coconut or fresh berries.
- The pudding thickens as it cools; do not overcook or it may become too firm.
- Store leftovers covered in the refrigerator and consume within 2-3 days.
