If you’re ready to dive into a dessert that perfectly balances creamy tropical flavors with luscious caramel sweetness, you’ve got to try this Brazilian Coconut Pudding with Caramel Recipe. This delightful treat blends rich coconut milk and velvety condensed milk with the satisfying texture of shredded coconut, all glazed in a beautiful golden caramel. It’s an absolute showstopper for any occasion, whether you’re impressing guests or indulging in a cozy night at home. Get ready to embrace a little piece of Brazilian magic right in your kitchen!
Ingredients You’ll Need
The ingredients for this Brazilian Coconut Pudding with Caramel Recipe are wonderfully straightforward but each plays a vital role in crafting the perfect balance of creaminess, sweetness, and texture. From the rich coconut milk to the silky eggs, every element contributes to the magic.
- Coconut milk: Provides the signature tropical richness and creamy base for the pudding.
- Sweetened condensed milk: Adds sweetness and a luxuriously smooth texture essential to the pudding’s body.
- Whole milk: Lightens the mixture slightly and helps create a silky consistency.
- Eggs: The binding agent that sets the pudding and gives it that delicate, custard-like firmness.
- Shredded unsweetened coconut: Introduces delightful texture and boosts coconut flavor intensity.
- Sugar (for caramel): Transforms into a golden caramel topping that contrasts beautifully with the creamy pudding.
- Water (for caramel): Helps dissolve the sugar evenly to create a smooth caramel without burning.
- Vanilla extract (optional): Adds a subtle warmth and enhances the overall flavor profile.
How to Make Brazilian Coconut Pudding with Caramel Recipe
Step 1: Prepare the Caramel
Start your dessert journey by making the caramel. Combine sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar dissolves and transforms into a beautiful golden brown syrup, about 5 minutes. Be attentive to avoid burning it—patience here creates that luscious caramel coat. Once ready, swiftly pour the hot caramel into your chosen baking dish, swirling it so the bottom is evenly coated. Allow the caramel to cool and harden while you move on to the pudding.
Step 2: Blend the Pudding Mixture
Next, it’s time to blend together the creamy goodness. In a blender, combine coconut milk, sweetened condensed milk, whole milk, eggs, shredded coconut, and the optional vanilla extract. Blend on medium for about 30 seconds until everything is beautifully smooth and harmoniously mixed. This mixture is the heart of your pudding, promising that silky, tropical dessert you’re craving.
Step 3: Bake in a Water Bath
Carefully pour the pudding mixture over your caramel-coated dish. To ensure an even, gentle cooking process, place this dish within a larger pan and pour hot water around it until it reaches halfway up the sides. This water bath method keeps the pudding moist and prevents cracking during baking. Pop it into a preheated oven at 350°F (175°C) for 45 to 50 minutes. You’ll know it’s done when the pudding has set but still wiggles slightly in the center—perfection!
Step 4: Cool and Chill
After baking, remove your pudding from the water bath and let it cool down to room temperature. Patience here is key; once cooled, pop it in the fridge for a minimum of 4 hours, though overnight chilling allows all the flavors to deepen and the texture to fully firm up. This resting time turns your pudding from good to unforgettable.
Step 5: Unmold and Serve
The grand finale is so satisfying. Run a gentle knife around the edges to loosen the pudding. Place a serving plate over the baking dish, flip it upside down with confidence, and carefully lift to reveal the stunning caramel-coated top. Slice into that creamy, coconut-filled treasure and serve chilled for the best experience.
How to Serve Brazilian Coconut Pudding with Caramel Recipe
Garnishes
Garnishing this pudding is the perfect chance to add a personal touch and elevate its look and taste. Think toasted coconut flakes for extra crunch, a sprig of fresh mint for a pop of color and freshness, or even a drizzle of coconut cream for added richness. Each garnish highlights the tropical vibe of this dessert beautifully.
Side Dishes
While the pudding is a star on its own, it pairs wonderfully alongside fresh tropical fruits like mango, pineapple, or papaya. For a contrast in texture, try serving with a crisp biscotti or light almond cookies. These pairings balance the pudding’s creamy sweetness, making each bite even more pleasurable.
Creative Ways to Present
Presentation can turn your Brazilian Coconut Pudding with Caramel Recipe into a showstopper. Consider serving it in individual ramekins for a charming personal dessert or layering it with fruit in pretty glasses for a parfait-style treat. You could even garnish the caramel top with edible flowers, giving it a festive and elegant flair perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Coconut Pudding with Caramel Recipe keeps beautifully in the fridge. Cover it tightly with plastic wrap or store in an airtight container to preserve its moisture and flavor. It’s best enjoyed within 3 to 4 days for the freshest taste and texture.
Freezing
This pudding freezes well if you want to prepare in advance. Wrap it securely and place it in a freezer-safe container. When you’re ready to enjoy, thaw it overnight in the fridge. Keep in mind the texture might soften slightly, but the rich flavors will remain delightful.
Reheating
Since this dessert is meant to be served chilled, reheating is generally not recommended. However, if you prefer it slightly warmer, let it come to room temperature naturally before serving. Avoid microwaving, which can alter the texture and melt the caramel.
FAQs
Can I use light coconut milk instead of regular coconut milk?
While light coconut milk can reduce the richness and creaminess of the pudding, it is possible to use it. Just know that the flavor and texture will be lighter and less indulgent, so if you prefer a more authentic taste, regular coconut milk is best.
Is the vanilla extract necessary in the recipe?
Vanilla extract is optional but highly recommended as it amplifies the flavors and adds a gentle warmth that complements the coconut and caramel beautifully. If you don’t have any on hand, the pudding will still be delicious without it.
How do I know when the pudding is fully cooked?
The pudding is done when the edges look set, and the center still slightly jiggles when you gently shake the baking dish. This gentle wobble means it will continue to firm as it cools—avoiding overbaking is key to a tender texture.
Can I make this pudding vegan?
This recipe relies on eggs and dairy to set and flavor the pudding, so it’s not naturally vegan. However, with some experimentation using plant-based milks and egg substitutes, you might create a vegan version. Be aware the texture and flavor may differ from the original.
What type of baking dish works best for this recipe?
An 8-inch round or fluted baking dish works perfectly for this recipe to give that classic pudding shape. Make sure it’s oven-safe and deep enough to hold the pudding mixture without spilling into the water bath.
Final Thoughts
I can’t recommend enough giving this Brazilian Coconut Pudding with Caramel Recipe a try. It’s a comforting, elegant dessert that brings tropical flavors right to your table with simple ingredients and a straightforward process. Whether you’re new to cooking custards or a seasoned pro, this pudding promises a delicious reward that’s sure to become a beloved favorite in your dessert repertoire.
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Brazilian Coconut Pudding with Caramel Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Description
Brazilian Coconut Pudding is a creamy, luscious dessert featuring a smooth blend of coconut milk, sweetened condensed milk, and shredded coconut, baked in a caramel-lined dish. This traditional treat is baked in a water bath to achieve a perfectly set, silky texture and topped with rich caramel for a delightful finishing touch.
Ingredients
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)
For the Caramel
- 1/2 cup sugar
- 1 tablespoon water
Instructions
- Prepare the caramel: In a small saucepan, combine 1/2 cup sugar and 1 tablespoon water over medium heat. Stir occasionally until the sugar dissolves and the mixture turns golden brown, approximately 5 minutes. Be careful not to burn the caramel. Once it reaches a rich amber color, immediately pour the hot caramel into a round or fluted 8-inch baking dish, swirling to coat the bottom evenly. Allow it to cool and harden while you make the pudding.
- Make the pudding mixture: In a blender, combine the coconut milk, sweetened condensed milk, whole milk, eggs, shredded unsweetened coconut, and vanilla extract (if using). Blend on medium speed for about 30 seconds or until the mixture is smooth and fully combined.
- Bake the pudding: Pour the pudding mixture into the caramel-coated baking dish. Place this dish inside a larger baking pan. Fill the outer pan with hot water until it reaches halfway up the sides of the pudding dish, creating a water bath. Carefully transfer the setup to a preheated oven at 350°F (175°C). Bake for 45 to 50 minutes, or until the pudding is set but with a slight wobble in the center when gently shaken.
- Cool and chill: Remove the pudding from the water bath and allow it to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the texture firm up properly.
- Serve: To serve, run a knife around the edges of the pudding to loosen it. Place a serving plate on the baking dish and carefully invert it, allowing the pudding to release with the caramel side up. Slice and serve chilled for the best flavor and texture.
Notes
- Be cautious when handling hot caramel as it can cause burns.
- The water bath (bain-marie) ensures the pudding cooks evenly and prevents cracking.
- For a more pronounced coconut flavor, lightly toast the shredded coconut before adding it to the blender.
- Vanilla extract is optional but adds a lovely aroma and depth of flavor.
- This pudding is best served well chilled, making it ideal for preparing a day in advance.
