Pudim de coco (Brazilian coconut crème caramel)

Pudim de coco (Brazilian coconut crème caramel)


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About this recipe: Very easy to make, this Brazilian egg free version of crème caramel (also known as flan) is a refreshing coconut dessert. Use the condensed milk tin for measuring the water, as well.


Makes: 1 pudim

  • 6 sheets gelatine
  • 1 (397g) tin sweetened condensed milk
  • 1 tinful water
  • 200ml coconut milk
  • desiccated coconut for garnish (optional)

Prep:20min  ›  Cook:1hr  ›  Extra time:4hr chilling  ›  Ready in:5hr20min 

  1. Soak six sheets of gelatine in cold water for 4 to 5 minutes. Squeeze out excess water and add the sheets to a saucepan over low heat. Cook for about 30 seconds, or until the gelatine is melted.
  2. Once melted, add to a blender with the condensed milk, water and coconut milk.
  3. Beat for 5 minutes, until the ingredients are well mixed. Pour everything into a wet 23cm tube cake tin.
  4. Refrigerate for at least 4 hours. Turn out of the cake tin over a plate and garnish with desiccated coconut if desired.

Jam sauce

To make, simply simmer your favourite jam with a little bit of water until it reaches a syrupy consistency.

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