| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 16g | 35g |
| sugars | fibre | protein | salt |
| 20g | 3g | 4g | 0.3g |
Why I Love Brazilian Pudim Vegano de Coco
When I first came across the Brazilian recipe for Pudim Vegano de Coco, I was immediately intrigued. Growing up in the sunny valleys of California, my culinary journey has always been about blending the fresh, health-conscious elements of West Coast cuisine with comforting, homestyle American dishes. This vegan coconut pudding hits that sweet spot perfectly. It’s creamy, indulgent, yet surprisingly light and packed with the wholesome goodness of coconut and almond milk.
A Taste of Brazil with a California Twist
One of my favorite aspects of this recipe is how it manages to be both exotic and familiar. The use of coconut milk and almond milk gives it a rich, velvety texture, while the coconut sugar adds a caramel-like sweetness that feels right at home in any Californian kitchen. It reminds me a bit of the flan I used to enjoy in my childhood, but with a healthier, modern twist that I can feel good about serving to my family.
A Perfect Dish for a Vegan Lifestyle
With three adopted children, each with their dietary preferences and needs, I am constantly on the lookout for recipes that are both delicious and accommodating. The Pudim Vegano de Coco checks all the boxes. It’s vegan, gluten-free, and can easily be made using organic ingredients. The addition of agar-agar powder instead of gelatin makes it a fantastic plant-based alternative.
This dish pairs wonderfully with light, fresh salads, or as a sweet finish to a savory meal like a quinoa avocado bowl or a grilled vegetable platter. The versatility of coconut-based desserts never ceases to amaze me.
If you’re as fascinated by global flavors as I am, you might have heard of Brazilian Chef Rodrigo Oliveira. His innovative take on traditional Brazilian dishes has been a source of inspiration for many, including myself. While this recipe is a humble nod to Brazil’s rich culinary tapestry, it’s also a testament to how plant-based ingredients can bring a world of flavor and texture to your table.
What You’ll Need
- 1 cup coconut milk
- 1 cup almond milk
- 1/2 cup coconut cream
- 1/2 cup sugar (preferably coconut sugar or organic cane sugar)
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon agar-agar powder
- Pinch of salt
- 1/2 cup shredded coconut (for garnish)
- 1/2 cup caramel sauce (use a vegan option)
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Method
Step One
In a medium-sized saucepan, combine the coconut milk, almond milk, coconut cream, sugar, cornstarch, vanilla extract, agar-agar powder, and a pinch of salt. Whisk thoroughly to ensure there are no lumps.
Step Two
Place the saucepan over medium heat and bring the mixture to a simmer, whisking constantly to prevent the cornstarch from clumping and to incorporate the agar-agar powder fully. Continue to cook for about 5-7 minutes, or until the mixture thickens.
Step Three
Once the mixture has thickened, remove the saucepan from heat. Pour the mixture into individual serving molds or a large mold, depending on your preference.
Step Four
Allow the pudding to cool at room temperature for 15-20 minutes. Once it has cooled slightly, transfer the molds to the refrigerator and allow them to set for at least 2-3 hours, or until firm.
Step Five
Before serving, unmold the pudding onto plates. Drizzle with vegan caramel sauce and sprinkle with shredded coconut for garnish.
Step Six
Serve chilled and enjoy your delicious Pudim Vegano de Coco!
