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
Scale
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.
