Brazilian Coconut Pudding (Manjar Branco)

When I think of comfort desserts that are both rich and light, my mind always goes to Brazilian Coconut Pudding. I still remember the first time I made it for a family gathering—it was love at first bite. This traditional Brazilian treat, known locally as Pudim de Coco, is smooth, creamy, and delicately flavored with coconut. It’s the kind of dessert that feels indulgent yet refreshingly simple. Every spoonful is velvety and aromatic, with that unmistakable tropical charm that only coconut can offer.

You’ll love this recipe because it’s incredibly easy to prepare, even if you’re new to making puddings. It doesn’t require fancy tools or complicated techniques. The texture is perfectly silky, with a subtle sweetness that doesn’t overwhelm the palate. This pudding is ideal for those who enjoy desserts that are not too heavy but still satisfyingly rich. Plus, it can be served chilled straight from the refrigerator, which makes it even more irresistible on warm days.

Another reason I adore this recipe is its versatility. You can serve it plain with a light caramel glaze, or top it with toasted coconut flakes for extra flavor and texture. It pairs beautifully with fresh fruit, especially mango or pineapple, for a refreshing contrast. You can even customize the sweetness level depending on your preference—this dessert adapts easily to your taste.

The affordability of this pudding is another big plus. The ingredients are simple and easily found in most kitchens: coconut milk, condensed milk, eggs, sugar, and a hint of vanilla. Nothing fancy, just pure, comforting ingredients that come together to create something truly special. You don’t have to spend a fortune to impress your guests with this dessert—it’s elegant, delicious, and budget-friendly.

Let’s take a look at the key ingredients you’ll need for this Brazilian Coconut Pudding:

• Coconut milk – Adds creaminess and a tropical aroma.

• Sweetened condensed milk – Provides sweetness and richness.

• Whole milk – Balances the flavors and gives the pudding a smooth texture.

• Eggs – Help the pudding set while maintaining a creamy consistency.

• Sugar – Used for the caramel sauce that coats the pudding.

• Vanilla extract – Enhances the flavor and adds warmth.

• Grated coconut (optional) – Adds texture and intensifies the coconut flavor.

This dessert embodies the heart of Brazilian home cooking: simple, comforting, and always satisfying. It’s a wonderful addition to your recipe collection, especially if you love tropical-inspired sweets.

How to Prepare This Recipe 

Making Brazilian Coconut Pudding is surprisingly simple, and once you’ve tried it, you’ll understand why it’s so beloved in Brazilian homes. The process involves creating a silky coconut custard and a smooth caramel base that together form the perfect balance of sweetness and creaminess. Follow my detailed step-by-step guide to ensure a flawless, melt-in-the-mouth result every time.

How to Prepare Brazilian Coconut Pudding

Step 1: Prepare the Caramel

Start by making the caramel for the pudding mold. In a small saucepan, add ¾ cup of granulated sugar and 2 tablespoons of water. Place the saucepan over medium heat, and let the sugar dissolve slowly. Stir only occasionally to prevent crystallization. As the sugar begins to melt, it will gradually turn golden in color. Watch it carefully—it can burn quickly.

Once it reaches a deep amber shade, remove it from the heat and carefully pour the caramel into the bottom of a round pudding mold (or a Bundt pan). Tilt and rotate the mold gently so the caramel coats the bottom and sides evenly. Set it aside to cool while you prepare the pudding mixture. The caramel will harden as it cools, creating a glossy base that later transforms into a luscious sauce once baked.

Step 2: Blend the Pudding Mixture

In a large blender, combine 1 can of sweetened condensed milk, 1 can of coconut milk, 1 cup of whole milk, 3 large eggs, and 1 teaspoon of vanilla extract. Blend for about 1 minute until the mixture becomes smooth and well combined. If you prefer a pudding with a bit more texture, you can add 2 tablespoons of grated coconut before blending.

This step ensures the ingredients are perfectly mixed, giving the pudding its signature creamy consistency. The eggs provide structure, while the combination of coconut milk and condensed milk delivers richness and flavor.

Step 3: Pour and Prepare for Baking

Once the mixture is smooth, pour it gently into the prepared caramel-coated mold. To avoid bubbles, pour slowly and, if necessary, tap the mold lightly on the counter to release trapped air. Cover the top of the mold tightly with aluminum foil.

Place the mold inside a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the pudding mold—this technique is called a bain-marie or water bath. It allows the pudding to cook gently and evenly, preventing curdling and ensuring a silky texture.

Step 4: Bake the Pudding

Preheat your oven to 180°C (350°F). Carefully transfer the baking dish to the oven and bake for 50 to 60 minutes, or until the pudding is set but still slightly jiggly in the center. To test for doneness, insert a knife or toothpick in the middle; it should come out mostly clean with just a bit of moisture.

Once baked, remove the pudding mold from the water bath and let it cool to room temperature. Cooling helps the texture to firm up before refrigeration.

Step 5: Chill and Unmold

After the pudding has cooled, refrigerate it for at least 4 hours, or preferably overnight. Chilling enhances the flavor and allows the caramel to soften into a smooth sauce. When ready to serve, run a thin knife around the edges of the mold to loosen the pudding. Place a serving plate on top of the mold, then carefully flip it upside down to release the pudding. The golden caramel will cascade over the top, creating a beautiful glossy finish.

Quick and Easy

This Brazilian Coconut Pudding is one of those desserts that looks impressive but requires minimal effort. It comes together quickly with ingredients you likely already have in your pantry. The hardest part is waiting for it to chill—but trust me, the result is worth the wait.

Customizable

This pudding can be easily customized. For a lighter version, use low-fat milk and reduced-fat condensed milk. If you prefer extra texture, stir in shredded coconut before baking. You can even serve it with tropical fruit on the side or drizzle it with coconut cream for an extra touch of indulgence.

Popular with Many People

This dessert is a favorite across generations in Brazil. It’s often served at birthdays, festive gatherings, and Sunday family lunches. The combination of caramel and coconut gives it a universally appealing flavor that guests always enjoy. Whether you’re serving it at a special occasion or a simple family meal, it’s guaranteed to bring smiles to the table.

The texture is creamy yet firm enough to slice beautifully. Each serving offers a delightful contrast between the smooth custard and the sweet caramel topping. Because it’s made from basic, wholesome ingredients, it fits perfectly into any menu, from everyday meals to elegant dinner parties.

This Brazilian Coconut Pudding isn’t just a dessert—it’s a moment of tropical sweetness that everyone will remember.

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FAQs 

1. Can I make Brazilian Coconut Pudding ahead of time?
Yes, this dessert is perfect for preparing in advance. In fact, it tastes even better after being chilled overnight because the caramel softens and blends beautifully with the pudding. Simply keep it covered in the refrigerator until ready to serve.

2. What can I use instead of a traditional pudding mold?
If you don’t have a pudding mold, a Bundt pan or a deep round cake pan works perfectly. Just make sure it’s heatproof and can withstand the water bath during baking.

3. How do I know when the pudding is fully cooked?
The pudding is ready when it’s firm around the edges but still slightly jiggly in the center. Insert a knife or skewer—if it comes out mostly clean, it’s done. Overbaking can cause the pudding to lose its creamy texture.

4. Can I make this pudding without eggs?
Eggs are essential for setting the pudding and giving it structure. However, if you need an egg-free version, you can experiment with cornstarch-based coconut custards, though the result won’t be as silky.

5. How long does it keep?
Stored in the refrigerator, this pudding stays fresh for up to five days. Serve it chilled for the best flavor and texture.