If you’re looking for a dessert that beautifully combines tropical flavors with a luscious silky texture, the Brazilian Coconut Pudding with Caramel Recipe is an absolute must-try. This delightful treat offers a harmonious blend of creamy coconut, sweet caramel, and a hint of vanilla, resulting in a comforting and exotic dessert that feels like a special indulgence yet is incredibly simple to make. Whether you’re entertaining guests or just craving something delicious and unique, this pudding will quickly become one of your favorite sweet escapes.
Ingredients You’ll Need
The beauty of this Brazilian Coconut Pudding with Caramel Recipe lies in its straightforward ingredients, each playing a crucial role in creating the perfect balance of flavor, texture, and color. From the richness of coconut milk to the sweet creaminess of condensed milk, here’s what you’ll need to get started:
- Coconut milk: Provides the signature coconut flavor and creamy base for the pudding.
- Sweetened condensed milk: Adds sweetness and a smooth, rich texture.
- Whole milk: Balances the richness and helps achieve a tender custard consistency.
- Large eggs: Essential for binding the pudding and giving it structure.
- Shredded unsweetened coconut: Adds delightful texture and boost of coconut flavor.
- Sugar (for caramel): The foundation for the golden caramel topping that complements the pudding perfectly.
- Water (for caramel): Helps dissolve the sugar evenly for caramelizing.
- Vanilla extract (optional): Elevates the flavor profile, adding warmth and complexity.
How to Make Brazilian Coconut Pudding with Caramel Recipe
Step 1: Prepare the Caramel
Start by making the caramel that will form the irresistible top layer of your pudding once inverted. In a small saucepan, combine the sugar and water over medium heat. Stir the mixture occasionally until the sugar dissolves and slowly turns a beautiful golden brown shade. This usually takes about 5 minutes, so patience is key to avoid burning. Carefully pour the hot caramel into your baking dish and swirl it around to coat the bottom evenly. As it cools, it will harden to create that signature caramel crust you’ll adore.
Step 2: Make the Pudding Mixture
Next, combine the coconut milk, sweetened condensed milk, whole milk, eggs, shredded coconut, and vanilla extract in a blender. Blend on medium speed for about 30 seconds until the ingredients are completely combined and smooth. This mixture is the heart of the Brazilian Coconut Pudding with Caramel Recipe, infused with creamy coconut goodness and a subtle sweetness that sets the stage for the final bake.
Step 3: Bake the Pudding
Pour the smooth pudding mixture into the caramel-lined baking dish. Place this dish inside a larger pan, then carefully pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish. This water bath baking method ensures gentle, even cooking, preventing cracks and keeping the pudding tender. Bake at 350°F (175°C) for 45 to 50 minutes, checking doneness by gently shaking the dish; a slight wobble in the center means it’s perfectly cooked.
Step 4: Cool and Chill
Once baked, remove the pudding dish from the water bath and let it cool to room temperature. This step lets the pudding settle and mellow. For best results, refrigerate it for at least 4 hours or, ideally, overnight. This chilling time allows the flavors to fully develop and the texture to firm up beautifully, preparing the pudding for its grand reveal.
Step 5: Serve Your Brazilian Coconut Pudding with Caramel Recipe
When you’re ready to indulge, run a knife lightly around the edges of the pudding to loosen it from the dish. Place a serving plate on top, flip the whole thing over carefully, and gently lift the dish away. The caramel will glisten on top like a rich, amber crown. Slice into this creamy delight and serve chilled for the ultimate tropical dessert experience.
How to Serve Brazilian Coconut Pudding with Caramel Recipe
Garnishes
To enhance both presentation and flavor, think about adding toasted coconut flakes on top for a bit of crunch and visual appeal. Fresh tropical fruits like mango slices or kiwi work wonderfully alongside the creamy pudding, lending bright color and a fresh contrast. A sprinkle of finely chopped nuts, such as pistachios or cashews, can also add an unexpected textural kick that harmonizes beautifully with the caramel’s sweetness.
Side Dishes
This pudding shines as a standalone dessert, but if you’re planning a full meal inspired by Brazilian flavors, a cup of strong coffee or a tall glass of chilled coconut water makes a fantastic companion. For a touch of contrast, pair it with a light citrus salad or a refreshing mint tea to cleanse the palate between bites.
Creative Ways to Present
If you want to impress guests, try serving the pudding in individual ramekins rather than a single large dish. Layering the pudding with fresh fruit or drizzling additional caramel sauce on top right before serving adds a personalized touch. For a fun twist, sprinkle a little cinnamon or nutmeg on the caramel just before flipping to infuse a hint of warm spice that complements the coconut wonderfully.
Make Ahead and Storage
Storing Leftovers
After enjoying your Brazilian Coconut Pudding with Caramel Recipe, any leftovers should be stored in an airtight container in the refrigerator. The pudding will stay fresh for up to 3 days, maintaining its creamy texture and rich flavor without drying out or absorbing fridge odors.
Freezing
While this pudding tastes best fresh and chilled, you can freeze it for longer storage. Wrap the pudding tightly in plastic wrap and aluminum foil to protect it against freezer burn. When frozen, it can last up to 1 month. Thaw it overnight in the fridge before serving, but be aware the texture may soften slightly after freezing.
Reheating
This dessert is traditionally served cold or at room temperature, so reheating is generally not recommended as it can affect texture. If you prefer it slightly warmer, allow it to sit at room temperature for 20 to 30 minutes before serving, which helps the pudding soften naturally without compromising its structure.
FAQs
Can I use light coconut milk instead of regular?
You can, but keep in mind that light coconut milk is thinner and less creamy, which might result in a less rich pudding. The traditional texture and flavor of the Brazilian Coconut Pudding with Caramel Recipe come from full-fat coconut milk, so for best results, stick with the regular version.
Is it necessary to bake the pudding in a water bath?
Yes, the water bath helps regulate the pudding’s temperature as it bakes, resulting in a smooth, crack-free custard. Without this gentle cooking method, the pudding might cook unevenly or develop an undesirable texture.
Can I make this pudding vegan?
This recipe relies on eggs and dairy for structure and creaminess, so making it vegan requires significant substitutions, such as using coconut cream and a vegan egg replacer. However, the traditional Brazilian Coconut Pudding with Caramel Recipe is best experienced as written for that perfect balance of flavors.
What can I use instead of sweetened shredded coconut?
Unsweetened shredded coconut is ideal because it adds texture and authentic coconut flavor without extra sweetness. If you only have sweetened coconut, reduce other sweeteners slightly to avoid an overly sweet pudding. Freshly grated coconut can be used, but it might change the texture slightly.
How do I know when the pudding is fully baked?
After the baking time, gently shake the pudding dish. The center should wobble slightly but not be liquid. This gentle jiggle indicates the pudding is set but still creamy. If it’s too loose, bake for a few more minutes and test again.
Final Thoughts
The Brazilian Coconut Pudding with Caramel Recipe is one of those cherished desserts that feel both elegant and homey at the same time. It offers a perfect balance of flavors and textures that’ll captivate your dessert-loving heart. I encourage you to give this recipe a try — whether it’s for a special occasion or a cozy night in, it promises to bring a little tropical sunshine to your table. Once you make it, I have a feeling it’ll become a beloved staple in your recipe collection.
Print
Brazilian Coconut Pudding with Caramel Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes + 4 hours chilling
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Description
A luscious Brazilian Coconut Pudding featuring a creamy blend of coconut milk, condensed milk, and shredded coconut baked to perfection over a rich caramel base. This traditional dessert is smooth, sweet, and delicately textured, ideal for impressing guests or indulging in a tropical treat.
Ingredients
For the Caramel
- 1/2 cup sugar
- 1 tablespoon water
For the 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 the sugar and water over medium heat. Stir occasionally until the sugar melts and turns a golden brown color, approximately 5 minutes. Be careful to avoid burning it. Once caramelized, immediately pour the hot caramel into a round or fluted 8-inch baking dish, swirling the dish gently to coat the bottom evenly. Allow the caramel to cool and harden while you prepare the pudding mixture.
- Make the pudding mixture: In a blender, add the coconut milk, sweetened condensed milk, whole milk, eggs, shredded coconut, and vanilla extract if using. Blend at medium speed for about 30 seconds until the mixture is smooth and uniformly combined.
- Bake the pudding: Pour the blended 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 place the setup in a preheated oven at 350°F (175°C) and bake for 45 to 50 minutes. The pudding is done when it is set but the center still wobbles slightly upon gentle shaking.
- Cool and chill: Remove the baking dish from the water bath and allow it to cool to room temperature. Once cooled, refrigerate the pudding for at least 4 hours, preferably overnight, to let the flavors meld and the texture firm up.
- Serve: To serve, run a knife along the edges of the pudding to loosen it. Place a serving plate over the baking dish and invert it carefully so the pudding drops out with the caramel side up. Slice into portions and serve chilled for the best flavor and texture.
Notes
- Be cautious when working with hot caramel as it can cause severe burns.
- You can substitute shredded unsweetened coconut with toasted coconut for added flavor and texture.
- Ensure the water bath water is hot when placing in the oven to maintain stable baking temperature.
- Refrigerating overnight improves the firmness and depth of flavor.
- Use a fluted or decorative baking dish to create an attractive presentation when unmolded.
