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
Scale
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.
