Cocada Cremosa (Creamy Coconut Pudding)

Name: Cocada Cremosa (Creamy Coconut Pudding)
Total time: 30 min
Cuisine: Mexican
Ingredients: 395g condensed milk; 250ml whole milk; 150g desiccated coconut; 3 egg yolks; 1 tsp vanilla extract; 0.25 tsp salt; 0.5 tsp ground cinnamon; 2 tbsp desiccated coconut, toasted, to finish

A thick, spoonable coconut pudding cooked on the hob with condensed milk and egg yolks, finished with toasted coconut.

Time30 mins plus chilling
LevelEasy
Costabout £0.47 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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395 gcondensed milk
250 mlwhole milk
150 gdesiccated coconut
3egg yolks
1 tspvanilla extract
¼ tspsalt
½ tspground cinnamon
2 tbspdesiccated coconuttoasted, to finish

Method

1
Toast the 2 tbsp of finishing coconut in a dry frying pan over a medium heat for 2 minutes until golden. Tip onto a plate straight away.
2
In a medium pan, whisk the condensed milk, whole milk and egg yolks together until smooth.
3
Add the 150 g coconut, vanilla, salt and cinnamon. Cook over a low heat, stirring all the time with a wooden spoon, for 10 to 12 minutes.
11 min
4
It is ready when it is thick enough that a spoon dragged through leaves a trail you can see the base through, and it smells of toasted coconut.
5
Spoon into small glasses or bowls. Cool, then chill for at least 2 hours.
6
Top with the toasted coconut just before serving.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.