Brazilian coconut pudding (cocada cremosa)




  • 1 tablespoon butter
  • 1 can (14 ounces) sweet condensed milk
  • 8 ounces (3 cups) unsweetened shredded or flaked coconut
  • 1 cup coconut milk
  • 1/2 cup heavy cream


  1. Combine the butter, sweet condensed milk, coconut and coconut milk in a medium saucepan. Cook, over medium low heat, stirring constantly, until thickened and starting to release from the bottom of the pan.
  2. Stir in the heavy cream and remove from heat. At this point, the coconut pudding might look like it is not set, but it will continue thickening as it cools!
  3. Pour into individual serving glasses.
  4. Serve at room temperature or chilled.

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