Name: Brazilian Coconut Pudding
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: Brazilian
Ingredients: 1 cup small tapioca pearls (not instant); 2 cups boiling water; 1 can (13.5 oz) full-fat coconut milk; 1 can (14 oz) sweetened condensed milk; 1 cup whole milk (or plant-based alternative); 1/2 cup sugar (optional, adjust to taste); 1/2 tsp salt; 1 tsp pure vanilla extract; 1/2 cup unsweetened shredded coconut (plus more for topping); Optional: condensed milk drizzle for serving

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Brazilian Coconut Pudding, also known as Cuscuz de Tapioca, is a luscious and traditional Brazilian dessert that's easy to fall in love with. Made with just a handful of pantry-friendly ingredients like small tapioca pearls, coconut milk, and sweetened condensed milk, this pudding delivers a rich, chewy texture with a creamy coconut flavor that melts in the mouth. It’s perfect served chilled and makes a beautiful addition to any gathering or as a simple treat to enjoy any day of the week.

Brazilian Coconut Pudding

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup small tapioca pearls (not instant)

2 cups boiling water

1 can (13.5 oz) full-fat coconut milk

1 can (14 oz) sweetened condensed milk

1 cup whole milk (or plant-based alternative)

½ cup sugar (optional, adjust to taste)

½ teaspoon salt

1 teaspoon pure vanilla extract

½ cup unsweetened shredded coconut (plus more for topping)

Optional: condensed milk drizzle for serving

Directions

I start by pouring boiling water over the small tapioca pearls in a large mixing bowl. I give it a quick stir and let it soak for about 15 minutes until the pearls soften and turn slightly translucent.

While that’s soaking, I heat coconut milk, sweetened condensed milk, whole milk, sugar (if using), salt, and vanilla extract in a saucepan over medium heat. I stir often to avoid scorching until it just begins to simmer.

I then pour the hot milk mixture over the soaked tapioca pearls and stir everything together until fully combined.

After folding in the shredded coconut, I transfer the mixture to a greased 8x8-inch dish, smoothing the top with a spatula.

I let it cool at room temperature for about 30 minutes, then refrigerate it for at least 4 hours, or ideally overnight, until fully set.

Right before serving, I like to sprinkle more shredded coconut on top and add a drizzle of condensed milk for a beautiful finish.

I slice it into squares and serve it chilled for the best texture and flavor.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 4 hours 30 minutes (includes chilling)

Servings: 9 servings

Calories per serving: 320 kcal

Variations

I sometimes swap the whole milk for almond or oat milk to keep things dairy-light. If I want an extra tropical flair, I’ll mix in chopped pineapple or mango before setting the pudding. For a touch of spice, I’ve added a dash of cinnamon or nutmeg to the milk mixture. Toasted coconut on top also adds a delightful crunch.

Storage/Reheating

I keep leftovers in the fridge, covered tightly with plastic wrap or in an airtight container. It lasts well for up to 4–5 days. I serve it straight from the fridge, as it tastes best cold and holds its shape. Since this is a no-bake pudding, I don’t recommend reheating it.

FAQs

What kind of tapioca pearls should I use?

I use small tapioca pearls, not the quick-cooking or instant kind. The traditional small pearls give the pudding its signature chewy texture and hold up well after soaking and setting.

Can I make this pudding dairy-free?

Yes, I replace the whole milk with a plant-based alternative like almond or oat milk, and opt for coconut condensed milk if I want to go completely dairy-free.

Is this dessert gluten-free?

Yes, this coconut pudding is naturally gluten-free. Tapioca pearls are made from cassava, which doesn’t contain gluten, making it a safe treat for gluten-sensitive diets.

Can I make it ahead of time?

Absolutely. I often make it a day in advance and let it chill overnight. The flavors meld beautifully, and the texture sets perfectly by the next day.

How do I know when it's fully set?

The pudding should be firm to the touch and sliceable. I usually refrigerate it for at least 4 hours, but overnight is ideal for a clean cut and the best mouthfeel.

Conclusion

Brazilian Coconut Pudding is a tropical, make-ahead dessert that’s as comforting as it is elegant. With its creamy richness, chewy texture, and sweet coconut flavor, it always hits the spot—whether I’m hosting a party or craving something indulgent and simple. Once I tried it, it became a favorite in my dessert rotation.

Recipe:

Brazilian Coconut Pudding

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Author: Cheryl
Total Time: 4 hours 30 minutes
Yield: 9 servings
Diet: Gluten Free

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Description

Brazilian Coconut Pudding (Cuscuz de Tapioca) is a no-bake, traditional dessert made with tapioca pearls, coconut milk, and sweetened condensed milk. It offers a creamy, chewy texture and tropical flavor, perfect served chilled for any occasion.

Instructions

In a large mixing bowl, pour boiling water over the tapioca pearls. Stir and let soak for about 15 minutes until slightly translucent.
In a saucepan over medium heat, combine coconut milk, sweetened condensed milk, whole milk, sugar (if using), salt, and vanilla extract. Stir frequently and heat until it just begins to simmer.
Pour the hot milk mixture over the soaked tapioca pearls. Stir until fully combined.
Fold in the shredded coconut and transfer the mixture to a greased 8x8-inch dish. Smooth the top with a spatula.
Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight until fully set.
Before serving, sprinkle additional shredded coconut on top and drizzle with condensed milk if desired.
Slice into squares and serve chilled.