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This creamy Brazilian coconut pudding has been my family's favorite dessert since I discovered it during a culinary exploration of South American treats. The smooth, rich texture paired with tropical coconut flavor creates an elegant dessert that feels both indulgent and refreshingly simple.
I first made this cocada cremosa for a summer dinner party, and it disappeared faster than any other dessert I've ever served. The combination of condensed milk and coconut creates this magical caramel-like flavor that's impossible to resist.
Ingredients
- Sweet condensed milk: Provides the perfect silky sweetness and helps create that distinctive caramelized flavor
- Unsweetened shredded coconut: Gives authentic texture and tropical flavor; use fresh if possible for the best flavor
- Coconut milk: Adds richness and intensifies the coconut flavor; look for full-fat versions in cans, not the drinking variety
- Heavy cream: Creates the silky smooth finish that makes this pudding so luxurious
- Butter: Helps prevent sticking and adds a subtle richness that balances the sweetness
Step-by-Step Instructions
- Combine Ingredients:
- Add the butter, sweet condensed milk, coconut, and coconut milk to a medium saucepan. Make sure your pan has a heavy bottom to prevent scorching, as this mixture can easily burn if the heat is too high.
- Cook The Mixture:
- Place the saucepan over medium-low heat and stir constantly. This is not a recipe where you can walk away. The constant stirring prevents the condensed milk from burning and helps create that perfect creamy texture. You'll need to stir for about 10-12 minutes until the mixture thickens noticeably and starts to pull away from the bottom of the pan when you drag your spoon across.
- Add Finishing Touch:
- Once thickened, stir in the heavy cream thoroughly and immediately remove from heat. The pudding will look somewhat loose at this stage, but don't worry—this is exactly what you want. The residual heat will continue cooking it slightly, and it will set further as it cools.
- Portion And Set:
- Pour the warm pudding mixture into individual serving glasses or ramekins. For an elegant presentation, choose clear glasses to showcase the beautiful creamy color. Fill each about two-thirds full, as the rich flavor means a little goes a long way.
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Condensed milk is truly the secret ingredient in this recipe. My grandmother always said the brand matters—she swore by Eagle Brand or imported Brazilian brands like Moça for the most authentic flavor. When I make this for my children, I love watching their faces light up at the first spoonful; it's the same expression I had when I first tried it as a child.
Serving Suggestions
Cocada cremosa is traditionally served either at room temperature or chilled, depending on personal preference. I find it's most flavorful when allowed to sit at room temperature for about 15 minutes after being refrigerated. This allows the coconut flavors to fully bloom.
Storage Tips
This coconut pudding will keep beautifully in the refrigerator for up to 5 days. Store it covered tightly with plastic wrap pressed directly onto the surface to prevent a skin from forming. The flavor actually improves after a day as the coconut has more time to infuse.
Cultural Context
Cocada cremosa is part of a rich tradition of Portuguese-influenced desserts in Brazil. While traditional cocadas are coconut candies often sold by street vendors, this creamy version evolved as a more refined dessert served in homes across Brazil.
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This creamy coconut pudding is indulgently rich yet refreshingly simple—a dessert that brings the taste of Brazil straight to your table.
Frequently Asked Questions
- → How do I know when the coconut pudding is properly cooked?
The pudding is ready when it thickens and begins to pull away from the bottom of the pan as you stir. Don't worry if it still seems somewhat loose - it will continue to thicken significantly as it cools.
- → Can I use sweetened coconut instead of unsweetened?
While possible, using sweetened coconut would make the dessert extremely sweet since the recipe already contains sweetened condensed milk. If using sweetened coconut, consider reducing the condensed milk slightly.
- → How long does this coconut pudding keep in the refrigerator?
When stored in airtight containers, the pudding will keep for 3-4 days in the refrigerator. The texture may become slightly firmer over time.
- → Can I add other flavors to the coconut pudding?
Absolutely! A teaspoon of vanilla extract, lime zest, or a sprinkle of cinnamon works beautifully with the coconut flavor. Some Brazilians also add chopped nuts or a drizzle of caramel.
- → Is there a dairy-free version of this dessert?
You can adapt this by using plant-based butter, coconut condensed milk (available at specialty stores), and full-fat coconut cream in place of heavy cream, maintaining the authentic coconut flavor while making it dairy-free.
- → What's the difference between Cocada Cremosa and regular Cocada?
Traditional Cocada is a firmer coconut candy, while Cocada Cremosa ('creamy cocada') has a pudding-like consistency. The cremosa version includes more liquid ingredients like coconut milk and cream for a softer texture.