Brazilian Coconut Pudding
A creamy, silky dessert that blends coconut milk and shredded coconut, capturing the essence of Brazilian culture in every bite.
Ingredients
Pudding Ingredients
- 2 cups coconut milk Full-fat coconut milk is recommended for a richer pudding.
- 1 cup shredded coconut (unsweetened) Enhances texture and flavor.
- 3/4 cup granulated sugar Feel free to use alternatives like agave or coconut sugar.
- 3 large eggs Provides structure and creaminess.
- 1 teaspoon vanilla extract Optional, adds complexity to flavors.
- 2 tablespoons cornstarch or arrowroot powder Essential for thickening.
- 1/4 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Ensure that you have a large baking dish to create a water bath for the pudding.
- In a blender, combine the coconut milk, shredded coconut, sugar, eggs, vanilla extract, cornstarch, and salt. Blend until smooth and well combined.
- If you prefer a smoother pudding, strain the mixture through a fine-mesh sieve into a bowl.
- Pour the pudding mixture into a greased pudding mold or a heatproof dish. Place this dish inside a larger baking dish, and fill the larger dish with hot water until it reaches halfway up the sides of the pudding mold.
Baking
- Bake in the preheated oven for about 45 to 50 minutes, or until the pudding has set but retains a slight jiggle in the center.
- Once baked, remove the pudding from the oven and allow it to cool at room temperature for about 30 minutes.
- Refrigerate for at least 3 hours or overnight to allow the flavors to meld and the pudding to fully set.
Serving
- To release the pudding from the mold, run a knife along the edges. Invert onto a serving plate, garnish with additional shredded coconut, and enjoy!
Notes
Monitor the baking time based on humidity levels in your area. You can try flavors like almond extract or spices for variation. Allow cooling properly before refrigerating to avoid condensation.