If you love coconut desserts, this Brazilian Coconut Pudding (Cocada Cremosa) will quickly become one of your favorites.
It’s a rich and creamy pudding made with sweetened condensed milk, coconut milk, and shredded coconut, cooked until luscious and velvety. This classic Brazilian treat is full of coconut flavor, with just the right balance of sweetness and creaminess.
This recipe is a family favorite in Brazil and is often served at gatherings, holidays, or as a simple dessert to enjoy after dinner. It’s easy to make with just a few pantry ingredients, and you can serve it warm or chilled depending on your preference.
Why You’ll Love This Recipe
This Cocada Cremosa is simple yet incredibly decadent. The combination of sweetened condensed milk, coconut milk, and shredded coconut creates a rich and creamy dessert that’s packed with tropical flavor.
It’s smooth, slightly chewy from the coconut, and has just the right sweetness.
It’s also easy to make ahead, making it perfect for parties or family gatherings. You only need a few basic ingredients, and in less than 30 minutes, you’ll have a dessert that feels both comforting and elegant.
What You’ll Need
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- ½ cup whole milk
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Toasted coconut flakes, for garnish (optional)
Pro Tips
- Stir frequently while cooking to prevent the mixture from sticking or burning.
- Use full-fat coconut milk for the creamiest pudding.
- Toast some coconut flakes for garnish—it adds flavor and texture.
- Serve warm or chilled depending on your preference; both ways are delicious.
- Double the recipe if making for a crowd—it disappears quickly!
Tools You’ll Need
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Mixing bowl
- Dessert cups or ramekins
Substitutions and Variations
- Lighter version: Use reduced-fat coconut milk.
- Extra flavor: Add a splash of rum extract or lime zest for a tropical twist.
- Vegan version: Use dairy-free condensed milk and plant-based butter.
- Texture variation: Blend the mixture before cooking for an ultra-smooth pudding.
Make-Ahead Tips
- You can cook the pudding a day ahead and refrigerate until ready to serve.
- Store in an airtight container for up to 3 days.
- If serving warm, gently reheat on the stove over low heat, stirring occasionally.
How to Make Brazilian Coconut Pudding (Cocada Cremosa)
1. Combine Ingredients
In a medium saucepan, add sweetened condensed milk, coconut milk, whole milk, shredded coconut, butter, vanilla extract, and a pinch of salt. Stir well to combine.
2. Cook the Mixture
Place the saucepan over medium-low heat. Cook while stirring frequently for 15–20 minutes, until the mixture thickens and becomes creamy.
3. Check the Consistency
The pudding should coat the back of a spoon and have a slightly thick texture. Remove from heat once it reaches this stage.
4. Serve the Pudding
Spoon the pudding into dessert cups or ramekins. Serve immediately for a warm dessert, or refrigerate for at least 2 hours if you prefer it chilled.
5. Garnish and Enjoy
Top with toasted coconut flakes or a mint leaf before serving for a beautiful presentation.
Leftovers and Storage
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. It can be served cold or gently reheated on the stove.
Freezing is not recommended as it may alter the texture once thawed.
Nutrition & Benefits
This Cocada Cremosa is a rich dessert made with wholesome coconut ingredients. Coconut provides healthy fats and natural sweetness, while the combination of milks creates a creamy, indulgent texture.
It’s a simple treat that feels luxurious without requiring complicated steps.
Recipe FAQ
1. Can I use unsweetened shredded coconut instead of sweetened?
Yes, you can. If using unsweetened coconut, consider adding a little extra sugar to maintain the dessert’s intended sweetness level.
2. Can I make this pudding ahead of time?
Absolutely. Cocada Cremosa can be made a day or two in advance. Store it in an airtight container in the fridge and serve chilled or gently reheated.
3. Does this pudding need to be baked or set with gelatin?
No. It’s a stovetop pudding that thickens naturally as it cooks—no gelatin, eggs, or baking required.
4. Can I make this dairy-free or vegan?
Yes. Swap in plant-based condensed milk (like coconut or oat) and use vegan butter to make a delicious dairy-free version.
5. How do I know when the pudding is done cooking?
It’s ready when it thickens enough to coat the back of a spoon. You’ll notice the texture go from runny to creamy after 15–20 minutes of cooking over medium-low heat.
Creamy, Sweet, and Perfectly Tropical
This Brazilian Coconut Pudding (Cocada Cremosa) is a delicious dessert that’s easy to make and impossible to resist. It’s creamy, full of coconut flavor, and perfect for sharing at family dinners or festive gatherings.
Whether served warm or chilled, it’s a dessert that brings a taste of Brazil to your table.