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This smooth Brazilian coconut treat is always a hit in my house. I tried it out while hunting for new South American sweets. It's creamy, packed with coconut flavor, and feels fancy but is so easy to make.
I whipped up this cocada cremosa for a hot-weather dinner get-together. It vanished quickly—faster than anything else I’ve served. That combo of coconut and sweetened condensed milk makes this amazing flavor a lot like caramel. Folks can’t stop grabbing seconds.
Tasty Ingredients
- Heavy cream: Makes the pudding super velvety and luscious
- Butter: Stops it from sticking and adds that cozy richness to offset the sweetness
- Coconut milk: Brings extra flavor depth and gives a boost of creamy coconut
- Unsweetened shredded coconut: For bite and real island flavor—fresh shreds are tops if you have them
- Sweet condensed milk: Ultimate richness and sweetness, plus the signature caramel taste
Simple Steps
- Dish It Up:
- Spoon the mixture into ramekins or glasses right away while it’s warm. Choose clear glass to let everyone see how creamy and pretty it is, and fill each about two-thirds—it’s pretty rich!
- Add Cream and Cool Down:
- Mix in the heavy cream once the mixture thickens, then pull it off the heat right away. Don’t stress if it seems thin right now—it’ll get just right as it cools down.
- Time To Stir:
- Park that pan on medium-low and keep stirring—seriously, don’t walk away. You want to keep it from getting scorched and to make it nice and smooth. Stir for 10 to 12 minutes until it’s noticeably thicker and scraping your spoon across leaves a line at the bottom of the pan.
- Get It Cooking:
- Pop your butter, coconut milk, sweetened condensed milk, and coconut shreds into a heavy-bottomed saucepan. A heavier pan helps you avoid burnt bottoms since this stuff heats up quick.
Condensed milk is the magic here. My grandma always said the brand matters—she’d only buy Eagle Brand or Brazilian labels like Moça for true flavor. Now when I serve it to my kids, watching them light up at that first bite always takes me back to my own childhood.
Serving Inspo
Cocada cremosa can be enjoyed chilled or just at room temp. I think it’s best when you leave it out for fifteen minutes after the fridge so the coconut taste really pops.
Keep It Fresh
This coconut pudding lasts up to five days if you keep it in the fridge. Press the plastic wrap right onto the surface so a skin can’t develop. The taste gets even better after a day as the coconut flavor deepens.
Tradition
This creamy version of cocada is a twist on Brazil’s classic coconut treats, inspired by Portugal. Regular cocadas are little coconut candies sellers hawk on the street, but this version is fancier and made for sharing at home with friends or family.
This coconut pudding is both rich and fresh—like a bite of Brazil in a bowl. It always feels special but is a breeze to pull together.
Recipe Q&A
- → How will I know the pudding is cooked enough?
When the pudding gets thicker and starts coming off the bottom as you stir, it's good to go! It's fine if it looks soft—it thickens a lot more as it cools.
- → Can I swap in sweetened coconut?
You can, but it'll turn out really sweet since the base already has condensed milk. Use less condensed milk if you choose sweetened coconut.
- → How long does it stay good in the fridge?
If you store it tightly sealed, you’ll get 3 to 4 days in the fridge—just know it may get even firmer.
- → Is it cool to add different flavors?
Definitely! Try a bit of vanilla, some lime zest, or a shake of cinnamon. Some people even toss in nuts or swirl on caramel for something extra.
- → Can this be made without dairy?
Yep, just use plant-based butter, coconut condensed milk, and full-fat coconut cream to keep it all coconut and skip the dairy.
- → How does Cocada Cremosa differ from regular Cocada?
The regular kind is a firmer coconut candy, but Cocada Cremosa is much creamier and spoonable since it uses more creamy stuff like coconut milk and cream.