Easy Creamy Brazilian Coconut Pudding Recipe for a Cozy Dessert
Easy Brazilian Coconut Pudding is the creamy, comforting dessert you’ve been craving. After making this many times, I’ve discovered the trick to a perfectly creamy texture every time. The warm, cozy aroma of this pudding will make your kitchen feel like a Brazilian bakery. Try it with my Crispy Thai Fried Chicken Sandwiches for a complete meal. If you love recipes like this, you’ll also enjoy Crispy Thai Fried Chicken Sandwiches and Classic Split Pea Soup Recipe.
Why This Easy Creamy Brazilian Coconut Pudding Recipe for a Cozy Dessert Is Pure Comfort
- Perfect for a cozy night in
- Creamy texture with just the right amount of coconut flavor
- Easy to make with simple ingredients
- Better than takeout and freezes well for later
What You'll Need for Easy Creamy Brazilian Coconut Pudding Recipe for a Cozy Dessert
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 can coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- cinnamon
- vanilla extract
- Optional: ground cinnamon for dusting
đź“ť Ingredient Notes
- coconut milk: Use full-fat canned coconut milk for the best texture.
đź›’ Tools & Equipment I Recommend
- High-quality can opener — Makes opening cans of coconut milk a breeze. → See on Amazon
- Whisk — Ensures a smooth, lump-free pudding. → See on Amazon
How to Make Easy Creamy Brazilian Coconut Pudding Recipe for a Cozy Dessert
- Step 1: In a medium saucepan, combine coconut milk, sugar, cornstarch, and salt. Whisk until smooth.
- Step 2: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. This should take about 10-15 minutes.
- Step 3: Remove from heat and stir in vanilla extract and cinnamon.
- Step 4: Pour the mixture into a serving dish or individual ramekins. Let it cool, then refrigerate for at least 2 hours before serving.
Cook's Tips for Perfect Easy Creamy Brazilian Coconut Pudding Recipe for a Cozy Dessert
- Common mistake and fix: Don't let the mixture boil too long or it will become grainy. If this happens, blend it until smooth.
- Pro tip: For a lighter pudding, use 1/2 cup of sugar instead of 1/2 cup.
- Pro tip: For a fun twist, add a tablespoon of rum or rum extract to the mixture before chilling.
Storing & Reheating Easy Creamy Brazilian Coconut Pudding Recipe for a Cozy 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, make ahead and freeze for up to 2 months.
Freezing Easy Creamy Brazilian Coconut Pudding Recipe for a Cozy Dessert
Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Recipe Notes
- Chef tip: For a thinner pudding, add a little more coconut milk.
- Best substitution: Use almond milk for a lighter, less coconutty flavor.
- Make-ahead: Make the day before and refrigerate until ready to serve.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the pudding is too thick, add a little more coconut milk and blend until smooth.
Want to level up this recipe?
Immersion blender — Ensures a smooth, lump-free pudding and pays for itself vs takeout. → Check price on Amazon
Easy Creamy Brazilian Coconut Pudding Recipe for a Cozy Dessert
Ingredients
Main Ingredients
- 1 can coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Seasonings
- cinnamon
- vanilla extract
Optional Toppings
- ground cinnamon for dusting
Instructions
- Step 1: In a medium saucepan, combine coconut milk, sugar, cornstarch, and salt. Whisk until smooth.
- Step 2: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. This should take about 10-15 minutes.
- Step 3: Remove from heat and stir in vanilla extract and cinnamon.
- Step 4: Pour the mixture into a serving dish or individual ramekins. Let it cool, then refrigerate for at least 2 hours before serving.
Notes
- Chef tip: For a thinner pudding, add a little more coconut milk.
- Best substitution: Use almond milk for a lighter, less coconutty flavor.
- Make-ahead: Make the day before and refrigerate until ready to serve.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the pudding is too thick, add a little more coconut milk and blend until smooth.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Make ahead: Yes, make ahead and freeze for up to 2 months.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 11g
- Carbs: 30g
- Fiber: 2g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 0mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Brazilian Coconut Pudding Recipe for a Cozy Dessert FAQs
Yes, make ahead and refrigerate for up to 5 days or freeze for up to 2 months.
It was boiled too long. If this happens, blend it until smooth.
Yes, freeze for up to 2 months. Thaw overnight in the fridge before serving.
Use a whisk to stir constantly while cooking and use an immersion blender if needed.
Use almond milk for a lighter, less coconutty flavor.
A Warm Final Note
I can’t wait for you to try Easy Creamy Brazilian Coconut Pudding Recipe for a Cozy 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!
