If you have a sweet tooth and an appreciation for rich, tropical flavors, you’re going to fall head over heels for this Brazilian Coconut Pudding with Caramel Recipe. It’s a luscious, silky dessert that marries the creamy texture of coconut milk with the addictive sweetness of caramel, resulting in a dish that’s both comforting and exotic. Each bite offers a perfect balance of smooth pudding and caramelized sugar, with shredded coconut adding a delightful texture that makes it truly special. This recipe is a celebration of Brazilian flavors, and it’s surprisingly simple to prepare, making it a fantastic choice for any occasion where you want to impress without stress.
Ingredients You’ll Need
This Brazilian Coconut Pudding with Caramel Recipe requires just a handful of ingredients, each playing a vital role in creating the perfect harmony of flavor and texture. From the creamy coconut milk providing richness to the caramel giving that stunning golden finish, every component is essential and easy to find.
- Coconut milk (1 can, 13.5 oz): This brings the signature tropical creaminess that defines the pudding’s flavor.
- Sweetened condensed milk (1 can, 14 oz): Adds a smooth sweetness and velvety texture without the need for extra sugar in the pudding base.
- Whole milk (1 cup): Helps balance and lighten the richness for an irresistibly smooth consistency.
- Large eggs (3): Essential for setting the pudding and giving it that perfect custard-like firmness.
- Shredded unsweetened coconut (1/2 cup): Adds texture and a lovely coconut bite that elevates the entire dessert.
- Sugar (1/2 cup for caramel): For creating the beautiful, golden caramel layer that crowns the pudding.
- Water (1 tablespoon for caramel): Helps dissolve the sugar evenly during caramelization to prevent burning.
- Vanilla extract (1 teaspoon, optional): A subtle note that enhances the overall flavor without overpowering the coconut.
How to Make Brazilian Coconut Pudding with Caramel Recipe
Step 1: Prepare the Caramel
Start by creating the luscious caramel that forms the glossy, flavorful topping for your pudding. Combine the sugar and water in a small saucepan over medium heat and let the sugar melt slowly, stirring occasionally to prevent burning. Watch carefully as the sugar transforms into a rich golden brown syrup—this is caramel magic in action. Pour this hot caramel into the bottom of your baking dish, swirling it around to coat evenly. Let it cool and harden while you get the pudding ready—this step not only adds sweetness but creates an irresistible crunchy contrast.
Step 2: Make the Pudding Mixture
In a blender, combine the coconut milk, sweetened condensed milk, whole milk, eggs, shredded coconut, and vanilla extract if you’re using it. Blend everything together on medium speed for about 30 seconds until the mixture is perfectly smooth and unified. This step ensures that every spoonful of your pudding has that silky texture and consistent flavor you’re aiming for.
Step 3: Bake in a Water Bath
Pour your creamy pudding mixture directly into the caramel-coated baking dish. To keep the pudding cooking gently and evenly, place this dish inside a larger baking pan and fill the outer pan with hot water halfway up the sides—known as a water bath. This technique prevents cracking and guarantees a custard that’s just set with a tender wobble in the center. Bake at 350°F (175°C) for 45 to 50 minutes, checking carefully: when the center jiggles slightly, it’s ready to come out.
Step 4: Cool and Chill
After baking, remove the dish from the water bath and let your pudding reach room temperature on the counter. Cooling it fully before refrigerating allows the caramel flavor to infuse beautifully throughout. Pop it into the fridge for at least 4 hours or, even better, overnight. This chilling time is the secret to achieving that perfect sliceable texture and deep, rich flavor.
Step 5: Serve Your Brazilian Coconut Pudding with Caramel Recipe
When it’s time to serve, run a knife gently around the edges to loosen the pudding from the dish. Place a serving plate on top, carefully flip it over, and lift the baking dish to reveal the stunning caramel crown. Slice and serve this tropical masterpiece chilled for the ultimate refreshing taste experience.
How to Serve Brazilian Coconut Pudding with Caramel Recipe
Garnishes
Enhance each serving of this pudding with a sprinkle of toasted shredded coconut or a few fresh mint leaves to add a burst of freshness and texture contrast. If you like a little extra indulgence, a drizzle of coconut cream or a light dusting of cinnamon complements the caramel beautifully and makes your presentation pop.
Side Dishes
This pudding is a showstopper on its own, but if you want to create a full tropical dessert experience, serve it alongside fresh tropical fruits like mango slices, pineapple chunks, or passion fruit pulp. The bright acidity of these fruits cuts through the richness and keeps every bite exciting and balanced.
Creative Ways to Present
For a visually stunning presentation, try serving the pudding in individual ramekins for a personalized touch, or use mini glass jars for a casual yet charming look. Layering the pudding with bits of caramelized coconut or crushed cookies before chilling can add fun textures and surprise your guests with every spoonful.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Brazilian Coconut Pudding with Caramel Recipe should be stored covered in the refrigerator, where it will stay fresh for up to 3 days. Keeping it chilled preserves its texture and flavor, making it easy to enjoy this delightful dessert any time.
Freezing
While this pudding is best enjoyed fresh, you can freeze it in an airtight container for up to one month. Just keep in mind that the texture might change slightly upon thawing, becoming less creamy, so it’s a great option for extending its life, but best served chilled freshly made.
Reheating
If you prefer to enjoy the pudding slightly warm, gently reheat single portions in the microwave for about 20 to 30 seconds. Avoid overheating as this can cause the pudding to become rubbery or separate. Allow it to cool slightly before digging in for the best experience.
FAQs
Can I use light coconut milk instead of full-fat?
You can swap in light coconut milk to reduce calories, but keep in mind it will make the pudding less creamy and rich. Full-fat coconut milk gives that luxurious mouthfeel that makes this dessert so special.
Is it necessary to use a water bath for baking?
Yes! The water bath ensures gentle, even cooking that prevents cracking or curdling, resulting in that perfect silky texture. Skipping it can lead to uneven baking and a less smooth pudding.
Can I prepare this Brazilian Coconut Pudding with Caramel Recipe without eggs?
Eggs act as a binding and setting agent, so omitting them would drastically change the pudding’s texture. For an egg-free alternative, you might have to find a specially formulated recipe that uses gelatin or agar agar instead.
How long can I keep the pudding refrigerated?
Stored properly in a covered container, this pudding stays fresh for about 3 days in the refrigerator. Beyond that, the texture and flavor may start to degrade.
What’s the best way to avoid burning the caramel?
Be patient and use medium heat, stirring occasionally but not constantly. Watch the sugar closely as it changes color—once it reaches a deep golden amber, it’s time to remove it from heat immediately to prevent burning.
Final Thoughts
Making this Brazilian Coconut Pudding with Caramel Recipe is truly a rewarding experience, and the result is a dessert that feels both sophisticated and comfortingly homemade. It’s perfect for sharing with loved ones or simply treating yourself to a rich, tropical indulgence. Give it a try—you’ll find it quickly becomes one of your favorite go-to recipes for impressing guests or enjoying something sweet on any day.
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Brazilian Coconut Pudding with Caramel Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian
Description
This traditional Brazilian Coconut Pudding is a luscious, creamy dessert featuring a smooth blend of coconut milk, sweetened condensed milk, and shredded coconut baked with a rich caramel base. The pudding is set in a water bath to create a silky texture and chilled to perfection, making it a delightful treat for any occasion.
Ingredients
Caramel
- 1/2 cup sugar
- 1 tablespoon water
Pudding
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 3 large eggs
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the caramel: In a small saucepan, combine sugar and water over medium heat. Stir occasionally until the sugar melts and turns a golden brown color, which takes about 5 minutes. Be careful not to burn the sugar. Once caramelized, carefully pour the hot caramel into a round or fluted baking dish (approximately 8-inch size), swirling it to coat the bottom evenly. Let the caramel cool and harden while you prepare the pudding mixture.
- Make the pudding mixture: In a blender, combine the coconut milk, sweetened condensed milk, whole milk, eggs, shredded coconut, and vanilla extract if using. Blend on medium speed for about 30 seconds until the mixture is smooth and well combined.
- Bake the pudding: Pour the pudding mixture into the caramel-coated baking dish. Place this dish inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the pudding dish, creating a water bath. Carefully transfer to a preheated oven and bake at 350°F (175°C) for 45 to 50 minutes, or until the pudding is set. Check doneness by gently shaking the dish; if the center wobbles slightly, it is ready.
- Cool and chill: Remove the pudding from the water bath and allow it to come to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and texture fully set.
- Serve: To serve, run a knife around the edges to loosen the pudding. Place a plate over the dish and carefully invert it to release the pudding with its beautiful caramel top. Slice and serve chilled.
Notes
- Use a fluted or round baking dish approximately 8 inches in diameter for best results.
- The water bath ensures even cooking and prevents cracking in the pudding.
- Shredded unsweetened coconut adds texture; you can lightly toast it beforehand for a nuttier flavor if desired.
- Vanilla extract is optional but enhances the aromatic profile of the dessert.
- Make sure the caramel is not burnt as it will impart a bitter taste.
- Chilling overnight intensifies the flavors and improves the pudding’s consistency.
