Description
This Brazilian Coconut Pudding is a luscious and creamy dessert featuring a rich caramel base topped with a smooth blend of coconut milk, condensed milk, whole milk, eggs, and shredded coconut. Baked in a water bath to achieve the perfect silky texture, this pudding is a delightful combination of tropical flavors and a sweet caramel finish, making it an irresistible treat for any occasion.
Ingredients
Scale
Caramel
- 1/2 cup sugar
- 2 tablespoons water
Pudding
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- 4 large eggs
- 1/2 cup shredded unsweetened coconut
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pudding.
- Make Caramel: In a small saucepan over medium heat, combine the sugar and water without stirring. Cook until the mixture turns a deep golden brown, creating a rich caramel.
- Coat Pan with Caramel: Quickly pour the hot caramel into a 9-inch round cake or flan pan, tilting the pan to spread it evenly over the bottom. Set the pan aside to cool and harden.
- Blend Pudding Mixture: In a blender, combine sweetened condensed milk, full-fat coconut milk, whole milk, eggs, salt, and shredded unsweetened coconut. Blend until the mixture is smooth and well combined.
- Pour Mixture into Pan: Pour the blended pudding mixture carefully over the cooled caramel layer in the pan.
- Prepare Water Bath: Place the pudding pan into a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the pudding pan. This water bath will help cook the pudding gently and evenly.
- Bake Pudding: Carefully transfer the pans to the oven and bake for 50 to 60 minutes. The pudding is done when the center is mostly set and a knife inserted into the middle comes out mostly clean.
- Cool and Refrigerate: Remove the pudding from the oven and allow it to cool completely to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to firm up.
- Unmold and Serve: Run a knife around the edges of the pudding to loosen it. Place a serving plate on top and invert the pan to release the pudding with the caramel sauce on top. Serve chilled and enjoy!
Notes
- Make sure not to stir the sugar and water while making caramel to prevent crystallization; gently swaying the pan can help even cooking.
- The water bath ensures gentle cooking, which is essential for a smooth and creamy pudding texture.
- The pudding can be made a day ahead and tastes better after overnight refrigeration.
- Use full-fat coconut milk for best flavor and creaminess.
- Be cautious when handling hot caramel to avoid burns.
