Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Easy Brazilian Coconut Pudding is a creamy, comforting dessert that’s ready in just 5 minutes. After making this many times, I discovered the trick to a perfectly smooth pudding is to whisk the ingredients together gently. The warm, cozy aroma of coconut and cinnamon will fill your kitchen and make your home feel inviting. Try it with my Slow Cooker Chicken Curry for a complete meal. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Mousse Dessert with Berries and Creamy Crockpot Marry Me Chicken Recipe for Easy Dinner.
Why This Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert Is Pure Comfort
- Creamy and comforting
- No-cook, easy to make
- Perfect for busy weeknights
- Warm, cozy coconut cinnamon flavor
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 (14 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- Ground cinnamon for garnish
- Vanilla extract
- Salt
- Ground cinnamon
📝 Ingredient Notes
- Coconut milk: Make sure to use full-fat coconut milk for the creamiest results.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures a smooth pudding texture → See on Amazon
- Whisk — Gently incorporates ingredients for a smooth pudding → See on Amazon
How to Make Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- Combine ingredients: In a medium bowl, whisk together coconut milk, condensed milk, vanilla extract, and salt until well combined.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- Serve: Sprinkle with ground cinnamon and serve chilled.
Cook's Tips for Perfect Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- Common mistake and fix: Don't overwhisk the mixture, as it can cause the coconut milk to separate. Gently whisk until just combined.
- Substitution tip: You can substitute the condensed milk with an equal amount of heavy cream for a lighter version.
- Make-ahead tip: Prepare the pudding up to 2 days ahead and store in the refrigerator until ready to serve.
Storing & Reheating Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Prepare up to 2 days ahead.
Freezing Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Not recommended for freezing.
Recipe Notes
- Chef tip: For a tropical twist, add a tablespoon of rum to the pudding mixture before chilling.
- Best substitution: Use full-fat canned coconut milk for the creamiest results. Avoid using coconut milk from a carton.
- Make-ahead: Prepare the pudding up to 2 days ahead and store in the refrigerator until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the pudding is too thick, add a little more coconut milk and whisk until smooth.
Want to level up this recipe?
Cinnamon grinder — Freshly ground cinnamon enhances the flavor of the pudding → Check price on Amazon
Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Ingredients
Main Ingredients
- 1 can (14 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- Ground cinnamon for garnish
Seasonings
- Vanilla extract
- Salt
- Ground cinnamon
Instructions
- Combine ingredients: In a medium bowl, whisk together coconut milk, condensed milk, vanilla extract, and salt until well combined.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- Serve: Sprinkle with ground cinnamon and serve chilled.
Notes
- Chef tip: For a tropical twist, add a tablespoon of rum to the pudding mixture before chilling.
- Best substitution: Use full-fat canned coconut milk for the creamiest results. Avoid using coconut milk from a carton.
- Make-ahead: Prepare the pudding up to 2 days ahead and store in the refrigerator until ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the pudding is too thick, add a little more coconut milk and whisk until smooth.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Make ahead: Prepare up to 2 days ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 16g
- Carbs: 44g
- Fiber: 2g
- Sugar: 27g
- Sodium: 120mg
- Cholesterol: 30mg
- Sat. Fat: 13g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert FAQs
Yes, you can prepare the pudding up to 2 days ahead and store it in the refrigerator until ready to serve.
Overwhisking the mixture can cause the coconut milk to separate, resulting in a lumpy pudding. Gently whisk the ingredients until just combined.
For a lighter version, you can substitute the condensed milk with an equal amount of heavy cream. However, using light coconut milk may result in a less creamy pudding.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Not recommended for freezing, as the texture may become grainy upon thawing.
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!
