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If you love coconut and are looking for an ultra rich, creamy and comforting dessert, this recipe is for you. This Brazilian-style creamy coconut pudding is perfect for cozying up on a chilly fall or winter day. The richness of this dessert makes it perfect for smaller portions, and is meant to be enjoyed slowly (although it’s hard to do)!
Being from tropical Puerto Rico, I must say I absolutely love everything coconut. When I was little, I would help my grandma break open the mature brown coconuts that would fall from her trees, and with that she would make dulce de coco (coconut candy). Regrettably, she’s no longer with us, and unfortunately her recipe wasn’t written down. I have yet to find (or create) a recipe that tastes exactly like hers. Or maybe it’s just that grandmas always make everything better! 🙂
Brazilian-Inspired Creamy Coconut Pudding
I’m so grateful that I got to enjoy many years working with Brazilian clients in the home-building industry. In those many years, I learned about their culture, picked up on their language, and enjoyed many dishes, both savory and sweet. They were all absolutely delicious! Now, this Brazilian-style creamy coconut pudding isn’t technically traditional or authentic (they actually use fresh coconut over there), but it does come close.
In Brazilian cuisine, just like in Puerto Rican cooking, people often have their own variations of the same “traditional” recipe. That’s the beauty of cooking; not every recipe is the same, and I find that pretty fun (and tasty)! Full disclosure: this dessert is ultra rich and comforting – it’s certainly not light! Although it might be hard to do because of how delicious it is, I recommend enjoying it in smaller portions (unless you want to feel like you just finished eating a 3 course meal haha).
Essential Ingredients for an Ultra Creamy Coconut Pudding
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To make this delicious coconut pudding, you’ll need 5 simple ingredients:
Finely shredded unsweetened coconut flakes: Make sure the flakes are unsweetened and finely shredded. In the picture below, you can get an idea of the size of flakes I used. If you can’t find them in your local grocery store, you can purchase the coconut flakes online. Alternatively, you can simply place your larger shredded flakes in a food processor and pulse for a few seconds until you reach a similar consistency. Be careful not to pulse too much; you don’t want it to resemble coconut flour.
Canned coconut milk: This recipe calls for canned, full-fat coconut milk (not the refrigerated kind). Canned coconut milk typically contains a higher percentage of coconut cream and fat, which is essential for thickening and flavoring this creamy coconut pudding.
Condensed milk: Not to be confused with evaporated milk, condensed milk adds a rich, creamy sweetness to the coconut pudding. It also gives the dessert a hint of caramel flavor that complements the coconut perfectly!
Table cream, also known as media crema: Table cream is more commonly used in Brazilian kitchens than heavy whipping cream. It has a slightly lower fat content than heavy cream, and gives dishes a creamy texture without being overly rich. You can find it in the baking or Hispanic/international sections of large-chain grocery stores, or in Latin American markets. It’s usually sold in cans here in the US, and will either be labeled “Table Cream” or “Media Crema”. Alternatively, you can purchase it online.
Salted butter: also commonly used in Brazilian coconut pudding recipes. We only use 1 tablespoon in this recipe, but you can omit it if you want. If you decide to omit it, just be sure to add 1/8 teaspoon of salt to help balance the overall sweetness of the pudding.
How to Make Creamy Coconut Pudding
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Supplies
- Medium saucepan
- Silicone or wooden spoon
- Small ramekins or serving bowls
Ingredients:
- 2 1/2 cups finely shredded unsweetened coconut flakes (approx 7 oz)
- 1 can full-fat unsweetened coconut milk (13.5 – 14 oz)
- 1/2 can sweetened condensed milk, plus more to taste (half of a 14 oz can)
- 1 tablespoon salted butter (optional, or 1/8 tsp salt if not using butter)
- 1/2 can table cream, aka media crema (half of a 7.6 oz can)
Instructions:
- In a saucepan over medium heat, combine the unsweetened coconut flakes, coconut milk, condensed milk, and butter (or salt if you’re not using butter).
- To prevent burning, keep stirring continuously just until the mixture begins to bubble. Then, reduce the heat to medium-low (if you have a gas stove, reduce it to low) and continue stirring frequently for about 15–20 minutes, until the pudding reaches a thickened consistency. Note, the mixture will continue to thicken as it cools.
- Turn the heat off, mix in the table cream, and once it’s cooled down, give it a taste. If you want it sweeter, add more condensed milk.
- Enjoy your creamy coconut pudding warm, room temperature, or cold. To store the leftovers, wait until the pudding comes to room temperature, then place it in an air tight container in your refrigerator for up to 3 days.
Tips and Variations
- Make sure to stir the mixture frequently, as the delicate coconut flakes and sweetened condensed milk can easily burn at the bottom of the pan.
- I recommend serving this creamy coconut pudding in small dessert bowls, due to its overall richness.
- This pudding can be enjoyed both warm and cold. Try both to see which texture and taste you prefer!
- The left over table cream can be used in your coffee, or any other recipe that calls for cream (both sweet and savory).
- If you’re interested in other recipes that use table cream, check out this easy passion fruit mousse or creamy lemon mousse!
These variations are not traditional, but they are fun:
- Optionally top with toasted coconut flakes for an enhanced coconut flavor.
- For a chocolaty twist, add a few tablespoons of cocoa powder or melted dark chocolate to the mixture. It pairs wonderfully with the coconut!
- For a more tropical vibe, top with fresh pineapple or mango chunks.
- Add a dash of cinnamon or cardamom for a warm, spiced version, perfect for cozy fall or winter days.
Final Thoughts
This creamy coconut pudding is a delightful treat that brings a rich coconut flavor and satisfying texture to any dessert table. I can be customized and enjoyed in a variety of ways—whether warm or chilled, simple or with a twist. If you love coconut as much as I do, this dessert is sure to hit the spot. Hope you enjoy savoring every spoonful!
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Creamy Coconut Pudding Recipe
Equipment
- Medium saucepan
- Silicone or wooden spoon
- Small ramekins or serving bowls
Ingredients
- 2 1/2 cups finely shredded unsweetened coconut flakes (approx 7 oz)
- 1 can full-fat unsweetened coconut milk (13.5 – 14 oz)
- 1/2 can sweetened condensed milk, plus more to taste (half of a 14 oz can)
- 1 tbsp salted butter (optional, or 1/8 tsp salt if not using butter)
- 1/2 can table cream, aka media crema (half of a 7.6 oz can)
Instructions
- In a saucepan over medium heat, combine the unsweetened coconut flakes, coconut milk, condensed milk, and butter (or salt if you’re not using butter).
- To prevent burning, keep stirring continuously just until the mixture begins to bubble. Then, reduce the heat to medium-low (if you have a gas stove, reduce it to low) and continue stirring frequently for about 15–20 minutes, until the pudding reaches a thickened consistency. Note, the mixture will continue to thicken as it cools.
- Turn the heat off, mix in the table cream, and once it’s cooled down, give it a taste. If you want it sweeter, add more condensed milk.
- Enjoy your creamy coconut pudding warm, room temperature, or cold. To store the leftovers, wait until the pudding comes to room temperature, then place it in an air tight container in your refrigerator for up to 3 days.
Notes
- Table cream has a slightly lower fat content than heavy cream, and gives dishes a creamy texture without being overly rich. You can find it in the baking or Hispanic/international sections of large-chain grocery stores, or in Latin American markets. It’s usually sold in cans here in the US, and will either be labeled “Table Cream” or “Media Crema”. Alternatively, you can purchase it online.
- The left over table cream can be used in your coffee, or any other recipe that calls for cream (both sweet and savory).
- This recipe calls for canned, full-fat coconut milk (not the refrigerated kind). Canned coconut milk typically contains a higher percentage of coconut cream and fat, which is essential for thickening and flavoring this creamy coconut pudding.
- Make sure to stir the mixture frequently, as the delicate coconut flakes and sweetened condensed milk can easily burn at the bottom of the pan.
- I recommend serving this pudding in small dessert bowls, due to its overall richness.
- This dessert can be enjoyed both warm and cold. Try both to see which texture and taste you prefer!
- Optionally top with toasted coconut flakes for an enhanced coconut flavor.
- For a chocolaty twist, add a few tablespoons of cocoa powder or melted dark chocolate to the mixture. It pairs wonderfully with the coconut!
- For a more tropical vibe, top with fresh pineapple or mango chunks.
- Add a dash of cinnamon or cardamom for a warm, spiced version, perfect for cozy fall or winter days.
