Pudim De Coco Brazilian Coconut Pudding
A silky, egg-based coconut custard topped with a rich golden caramel sauce, traditional to Brazilian dessert culture.
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Ingredients
- 1 cup Granulated sugar (for caramel)
- 1/3 cup Water (for caramel)
- 14 oz Sweetened condensed milk
- 1 1/2 cups Whole milk
- 1 cup Unsweetened coconut milk
- 4 units Large eggs
- 1/2 cup Shredded unsweetened coconut
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 1 pinch Salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and prepare a large roasting pan for a water bath.
- 2
In a small saucepan over medium heat, melt the sugar with water without stirring until it turns a deep amber caramel color.
- 3
Carefully pour the hot caramel into a 9-inch ring mold or flan pan, swirling to coat the bottom and sides completely.
- 4
In a blender, combine the condensed milk, whole milk, coconut milk, eggs, vanilla, cornstarch, and salt.
- 5
Blend the mixture until smooth, then stir in the shredded coconut manually to maintain texture.
- 6
Pour the mixture into the caramel-lined mold and place the mold inside the roasting pan.
- 7
Fill the roasting pan with boiling water until it reaches halfway up the sides of the pudding mold.
- 8
Bake for 60 minutes until set but slightly jiggly, then refrigerate for at least 4 hours before inverting onto a plate.
Nutrition per Serving
345
Calories
7g
Protein
48g
Carbs
15g
Fat
1g
Fiber
42g
Sugar
115mg
Sodium
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