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This delicious coconut pudding has a rich and exotic taste. Garnish with shredded coconut and a dash of cardamom or cinnamon on top.

Creamy, flavorful, sweet and delicious this Homemade Coconut Pudding is super simple, made in one pan and whips up super quickly. Perfect breakfast, snack or dessert.


– 1 can of condensed milk
– 1 glass of coconut milk (200ml)
– 100g of grated coconut
– 1 can of milk (use the empty condensed milk can to measure)
– 4 eggs HOT:
– 1 and 1/2 xícara (chá) of sugar
– 1/3 of xícara (chá) of water


Place the can of condensed milk in a pressure pan and cover with water. Tampe and cook for 25 minutes, on low heat, after starting to press. Let cool.

Dissolve the sugar in water and clear it in a panela. Lightly cook on low heat until you get a golden caramel. Clear in a hole shape no less than 22 cm in diameter and turn to spread. Mix the coconut milk mixture with the shredded coconut and dispose in the form. Beat non-liquidifying or remaining coconut milk, such as cooked condensed milk, or milk and eggs.

Clear in the form and mild to the medium oven, pre-sufficient, in a water bath for 1 hour and 15 minutes or until you sign.

Let cool and cool the geladeira for 6 hours. Unform and take advantage!

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