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Coconut Corn Pudding Recipe – Sweet Brazilian Dessert

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Are you looking for a way to use corn in a dessert instead of a side dish? This coconut corn pudding is the perfect choice!

This dessert idea is inspired by a Brazilian recipe called curau de milhu. It’s been adapted to be richer and creamier with the addition of coconut milk and shredded coconut, and is a bit lighter on sugar than the traditional recipe.

My friend Regina, who used to blog at Molly Mel, is the contributor of this coconut and sweet corn dessert recipe.

Coconut corn pudding in a glass mug on a white plate.

Some of the links below are affiliate links. I earn a small commission, at no additional cost to you, if you purchase through an affiliate link.

Brazilian coconut pudding ingredients

To make this coconut corn pudding, you’ll need the following ingredients:

  • 40 ounces of sweet corn (fresh, frozen, or canned)
  • 200 ml of coconut milk (about 6 ¾ to 7 fluid ounces)
  • 14-ounce can of sweetened condensed milk
  • 2 tablespoons of unsweetened shredded coconut, divided
  • 1 tablespoon butter
  • A pinch of salt

You’ll also need a blender.

How to make the coconut corn pudding

This recipe is very easy to prepare. I like to make it earlier in the day and let it chill in the fridge until serving time.

Blend the corn and coconut milk

  • Place the sweet corn and coconut milk in a blender.
  • Mix until the ingredients are pureed.

Cook the pudding

  • Place this mixture in a saucepan over medium-low heat.
  • Add the sweetened condensed milk, 1 tablespoon of unsweetened shredded coconut, butter, and the salt.
  • Cook gently for 40-45 minutes until the corn pudding has thickened, stirring occasionally.
  • Remove the pot from the heat and pour the mixture into individual serving dishes.

Chill the Brazilian corn pudding

  • Place the dishes in the fridge to chill for at least 60 minutes.
  • Garnish with the remaining shredded coconut.
  • Serve cold.

Coconut corn pudding in a glass bowl with a spoon on a flowered plate.

Serve this for your next special gathering. Your friends will love it.

The dessert has a rich, creamy taste and is the perfect way to use both coconut and fresh summer corn! Thanks, Regina, for sharing such a special dessert with us!

More Brazilian dessert recipes to try

If you liked this dessert, you’ll love these sweet Brazilian recipes, too.

Pictures of Brazilian dessert recipes.

Brazilian corn pudding in a glass mug and on a white plate.

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🌽🥥 Comfort food with a tropical twist! This sweet corn and coconut pudding is creamy, lightly sweet, and perfect as a cozy dessert or side dish for family meals and holidays. 😋✨ #DessertRecipes #ComfortFood #CoconutRecipes… Share on X

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Sweet corn and coconut pudding in serving dishes.

Admin note: This corn dessert recipe first appeared on the blog in June 2016. This post has been updated with new photos, a printable recipe card, and a slideshow video of more dessert recipes to try.

Yield: 6 servings of coconut corn pudding

Coconut Corn Pudding Recipe

Coconut Corn Pudding Recipe

This coconut corn pudding recipe is a great way to use up sweet corn. It's rich and creamy and very easy to prepare.

Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 40 ounces of sweet corn (fresh, frozen or canned)
  • 200 ml of coconut milk (about 6 ¾ to 7 fluid ounces)
  • 14 ounce can of sweetened condensed milk
  • 2 tablespoons of unsweetened shredded coconut, divided
  • 1 tablespoon butter
  • A pinch of salt

Instructions

  1. Place the sweet corn and coconut milk in a blender. Mix until the ingredients are pureed.
  2. Place this mixture in a saucepan over medium-low heat.
  3. Add the sweetened condensed milk, 1 tablespoon of unsweetened shredded coconut, butter, and the salt.
  4. Cook gently for 40-45 minutes until the corn pudding has thickened, stirring occasionally.
  5. Remove the pot from the heat and pour the mixture into individual serving dishes.
  6. Place the dishes in the fridge to chill for at least 60 minutes. Serve cold.

Notes

Recipe and images are shared with permission from my friend Regina from the blog Molly Mel.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 288Total Fat: 13gSaturated Fat: 9gUnsaturated Fat: 3gCholesterol: 7mgSodium: 52mgCarbohydrates: 44gFiber: 5gSugar: 12gProtein: 8g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Did you make this recipe?

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© Regina
Cuisine: Brazilian / Category: Desserts

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Carol

Monday 20th of June 2016

I am very happy to feature your Recipe Regina. My readers really love them. It is nice to have recipes from someone who often cooks Brazilian foods! Carol

Regina

Monday 20th of June 2016

You are sweet dear Carol.

Thank you so much for your kind words, and thank for, once more, feature one of my recipes here.

Take care.

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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