Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Easy Brazilian Coconut Pudding is a creamy, comforting dessert that’s better than takeout. After making this many times, I’ve perfected the creaminess. The trick is to use full-fat coconut milk for a rich, velvety texture. This dessert is perfect for any occasion, and it’s ready in just 15 minutes. If you love recipes like this, you’ll also enjoy Creamy Pistachio Cheesecake Recipe with Graham Cracker Crust and Slow Cooker Chuck Roast with Vegetables Recipe.
Why This Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert Is Pure Comfort
- Creamy and velvety texture
- Ready in just 15 minutes
- Better than takeout
- Perfect for any occasion
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 full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: Ground cinnamon, for dusting
đź“ť Ingredient Notes
- coconut milk: Use full-fat for a creamy texture.
đź›’ Tools & Equipment I Recommend
- High-quality saucepan — Even heating for perfect pudding texture. → See on Amazon
- Whisk — Prevents lumps and ensures a smooth pudding. → See on Amazon
How to Make Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- Combine ingredients: In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt until smooth.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue cooking for 1-2 minutes.
- Add vanilla: Remove from heat and stir in vanilla extract.
- Chill: Pour into serving dishes and refrigerate for at least 2 hours, or until chilled.
- Serve: Dust with ground cinnamon before serving.
Cook's Tips for Perfect Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
- : Use full-fat coconut milk for a rich, creamy texture.
- Common mistake and fix: If your pudding isn't thickening, try adding a bit more cornstarch and cooking it a bit longer.
- : For a fun twist, try adding a tablespoon of instant coffee or a handful of shredded coconut to the mixture.
Storing & Reheating Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Yes, up to 2 days ahead.
Freezing Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Not recommended.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended.
Recipe Notes
- Chef tip: For a lighter version, use light coconut milk, but the texture will be slightly less creamy.
- Best substitution: You can substitute the cornstarch with arrowroot powder in a 1:1 ratio.
- Make-ahead: Prepare the pudding up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pudding is too thick, add a bit of milk and stir until it reaches your desired consistency.
Want to level up this recipe?
Coconut milk — Key ingredient for a creamy, authentic Brazilian Coconut Pudding. → Check price on Amazon
Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert
Ingredients
Main Ingredients
- 1 can full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
Optional Toppings
- Ground cinnamon, for dusting
Instructions
- Combine ingredients: In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt until smooth.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue cooking for 1-2 minutes.
- Add vanilla: Remove from heat and stir in vanilla extract.
- Chill: Pour into serving dishes and refrigerate for at least 2 hours, or until chilled.
- Serve: Dust with ground cinnamon before serving.
Notes
- Chef tip: For a lighter version, use light coconut milk, but the texture will be slightly less creamy.
- Best substitution: You can substitute the cornstarch with arrowroot powder in a 1:1 ratio.
- Make-ahead: Prepare the pudding up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pudding is too thick, add a bit of milk and stir until it reaches your desired consistency.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended.
- Make ahead: Yes, up to 2 days ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 10g
- Carbs: 30g
- Fiber: 1g
- Sugar: 17g
- Sodium: 120mg
- Cholesterol: 0mg
- Sat. Fat: 9g
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 make this pudding up to 2 days ahead and store it in the fridge.
If your pudding didn't set, it might be because you didn't cook it long enough. Try cooking it a bit longer and adding a bit more cornstarch.
While you can freeze this pudding, the texture may become grainy upon thawing.
No, it's best to make this pudding on the stove for even heating and to prevent lumps.
You can use arrowroot powder as a 1:1 substitute for cornstarch.
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!
