Easy Low-Carb Brazilian Coconut Pudding

This luscious Brazilian Coconut Pudding delivers an incredibly rich, tropical flavor with every single spoonful. Meanwhile, its texture remains wonderfully thick, velvety, and packed with shredded coconut. Consequently, you will absolutely love how easily it satisfies your sweet tooth without throwing you out of ketosis.

Recipe Highlights

This decadent dessert brings the authentic, sweet taste of Brazil straight to your home kitchen. Additionally, it requires only a few basic, low-carb ingredients to recreate a classic. Best of all, you get that beloved custard-like thickness without any added sugar.

Why Make My Brazilian Coconut Pudding

• Ready quickly in under twenty minutes on your stovetop.
• Great for meal prep because it chills beautifully in the fridge.
• Beginner friendly with incredibly simple, foolproof steps.
• No fancy equipment is needed to make this simple dessert.
• Family approved because everyone loves rich, tropical coconut flavors.

Does Brazilian Coconut Pudding Fit a Keto Lifestyle?

Yes, this custom version fits your keto lifestyle perfectly. Traditional recipes rely on heavily sweetened condensed milk. However, we substitute that with heavy cream and a keto-friendly sweetener. Therefore, the net carbs stay extremely low while the healthy fats remain high.

Why I Make This Brazilian Coconut Pudding on Repeat

I constantly crave sweet, comforting treats after a long, busy day. Fortunately, this recipe takes very little effort to whip up on a whim. Because it stores so beautifully, I always keep a jar ready in my fridge. Consequently, it has become my absolute go-to sweet treat.

Why This Brazilian Coconut Pudding is Special

• Keto-friendly ingredients keep your blood sugar perfectly stable.
• Quick cooking time means you spend less time in the kitchen.
• Comforting textures make it feel like a high-end restaurant dessert.
• Meal-prep friendly portions can easily be divided into individual dessert jars.

My Personal Experience

• I first tried a traditional version of this dessert during a summer trip. However, I immediately knew I needed to recreate a low-carb version at home.
• Testing different dairy alternatives took some time to get just right. Finally, the combination of egg yolks and heavy cream yielded the ultimate velvety custard.

Perfect For

This dish works wonderfully for casual weeknight desserts or large family dinners. Additionally, it makes a fantastic impression at summer parties and tropical-themed gatherings. Meanwhile, you can easily pack it in small jars for quick weekday lunches.

Why You’ll Love This Recipe:

• Tropical flavor escape because the rich coconut aroma instantly transports you to paradise.
• Perfect velvety texture from the slow-simmered egg yolks and heavy cream base.
• Customizable sweetness levels so you can adjust the keto sweetener to your liking.

Key Ingredients

I’ve included everything below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the Recipe card at the bottom of this post.

Unsweetened Shredded Coconut

I highly recommend using medium-shredded unsweetened coconut for this pudding. This key ingredient provides the essential tropical flavor and a wonderful, chewy texture.

Heavy Whipping Cream

This rich dairy staple serves as the creamy, high-fat liquid base for our pudding. Additionally, it replaces the high-carb condensed milk used in traditional Brazilian recipes.

Powdered Sweetener

I prefer using a powdered erythritol or monk fruit blend for this dessert. Consequently, it dissolves smoothly into the cream without leaving any gritty texture behind.

Egg Yolks

These fresh yolks act as a natural thickener for your custard base. Furthermore, they contribute to the gorgeous, golden color of the final pudding.

Unsalted Butter

Adding a touch of butter at the end creates a beautiful, glossy finish. Meanwhile, it adds a subtle richness that balances the intense coconut flavor.

How to Make Brazilian Coconut Pudding

I’ve included everything below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the Recipe card at the bottom of this post.

1. Whisk the heavy cream, sweetener, and egg yolks together in a cold saucepan.
2. Heat the saucepan over medium-low heat while stirring constantly for about eight minutes.
3. Stir in the shredded coconut once the mixture begins to thicken slightly.
4. Simmer the mixture gently for five minutes until it coats the back of a spoon.
5. Remove the pan from the heat and stir in the butter until melted.
6. Transfer the pudding to serving dishes and chill them for two hours before serving.

Pro Tip: Temper your egg yolks by slowly whisking in a splash of warm cream before heating the entire pot to prevent scrambling.

Common Mistakes to Avoid

• Using high heat which can quickly scramble the delicate egg yolks in your base.
• Buying sweetened coconut which will accidentally add unwanted sugars and carbs to your dessert.
• Not stirring constantly because the cream can easily burn on the bottom of the pot.

Required Equipment

• Medium saucepan — distributes heat evenly to prevent the cream from scorching.
• Wire whisk — blends the egg yolks smoothly into the heavy cream.
• Silicone spatula — scrapes the sides of the pan to prevent sticking.

Caleb’s Recipe Tips

• Toast a tablespoon of coconut flakes to garnish the top of your pudding.
• Add a splash of unsweetened coconut extract to boost the tropical aroma.
• Let the pudding cool completely at room temperature before placing it in the fridge.
• Use a pinch of sea salt to balance the sweetness of the keto sugars.

Storage Instructions

You should store any leftovers in an airtight container inside the refrigerator. Properly sealed, the pudding will stay fresh and delicious for up to five days. However, freezing is not recommended because the creamy dairy texture may separate upon thawing. When you are ready to eat, simply enjoy it cold straight from the fridge.

Print Recipe

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Easy Low-Carb Brazilian Coconut Pudding

Author: Caleb Rowan Cooking Method: Simmering Cuisine: Keto / Latin-Inspired Course: Keto Desserts

Difficulty: Beginner Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Servings: 4

Best Season: Suitable throughout the year

Description

This easy Brazilian Coconut Pudding is a decadent, low-carb custard. Specifically, it features shredded coconut cooked in a rich, sweetened cream base. It is the perfect guilt-free treat for any tropical dessert lover.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cups 1.5 Heavy whipping cream
• 1 cup Unsweetened shredded coconut
• ¹⁄₃ cup Powdered monk fruit sweetener (or erythritol)
• 3 large Egg yolks
• 1 tbsp Unsalted butter
• 1 tsp Vanilla extract
• 1 pinch Salt

Instructions

1. Whisk the heavy cream, egg yolks, sweetener, and salt in a cold saucepan until completely smooth.
2. Turn the stove to medium-low heat and stir the mixture continuously for about 8 minutes.
3. Add the unsweetened shredded coconut to the pan as soon as the liquid begins to bubble.
4. Lower the heat to a gentle simmer and cook for another 5 minutes while stirring.
5. Turn off the heat once the pudding looks thick and holds its shape on a spoon.
6. Stir in the unsalted butter and vanilla extract until the mixture is glossy.
7. Divide the warm pudding into small dessert bowls or jars.
8. Chill the portions in the refrigerator for at least 2 hours to set fully.

Nutrition Facts

Servings: 4 ServingCalories:310kcalTotal Fat:31gCholesterol:195mgSodium:45mgPotassium:90mgTotal Carbohydrate:5gDietary Fiber: 2gSugars: 1gProtein:4gCalcium: 40mg

Note

Store your pudding in individual jars for easy portion control during the week. Additionally, you can serve this dessert either warm or fully chilled. To prevent a skin from forming on top, press plastic wrap directly onto the pudding surface before chilling.