St Rose de Lima is a beloved Brazilian dessert, a creamy coconut pudding with a delicate caramel sauce. It is made with coconut milk, sweetened condensed milk, and eggs, then baked in a water bath until set. This version is genuinely useful because it uses simple, accessible ingredients and clear steps to help you achieve a smooth, silky texture every time, whether you are new to Brazilian sweets or a seasoned cook.
Ingredients
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 cups (480 ml) coconut milk (full-fat, from a can)
- 3 large eggs
- 1/2 cup (120 ml) whole milk
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Place a large baking dish (like a 9×13-inch or similar) on the middle rack and fill it halfway with hot water. This will be your water bath.
- In a small, heavy-bottomed saucepan, combine the sugar and water. Place over medium heat and stir gently until the sugar dissolves. Stop stirring and let it boil, swirling the pan occasionally, until the syrup turns a deep amber color, about 7-9 minutes. Watch it carefully—it can go from golden to burnt quickly.
- Immediately pour the hot caramel into a 9-inch (23 cm) round baking dish (or a similar oven-safe mold). Tilt the dish to coat the bottom evenly. Be careful: the dish will get very hot. Set it aside to cool while you make the custard.
- In a blender, combine the sweetened condensed milk, coconut milk, eggs, whole milk, and vanilla (if using). Blend on low speed until smooth, about 30 seconds. Do not over-blend, as this can create too many air bubbles.
- Pour the custard mixture through a fine-mesh strainer directly into the caramel-lined dish. This removes any egg solids and ensures a silky texture.
- Place the dish into the prepared water bath in the oven. The water should come about halfway up the sides of the dish. Bake for 60-75 minutes, until the pudding is set around the edges but still slightly jiggly in the center. A knife inserted about 1 inch from the edge should come out clean.
- Remove the dish from the water bath and let it cool completely on a wire rack. Then cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
- To unmold, run a thin knife around the edge of the pudding. Place a large serving plate with a rim over the dish and flip it over quickly. The caramel sauce will flow over the top. Lift the dish off gently.
Tips
- Caramel control: If the caramel hardens before you pour it into the dish, return the saucepan to low heat and stir until it melts again. Do not add water to thin it—it will seize.
- Water bath essentials: Make sure the water bath is hot when the pudding goes in. This helps the custard cook evenly and prevents curdling. Also, use a deep baking pan to avoid splashing water into the pudding.
- Straining is key: Don’t skip straining the custard. It catches any bits of cooked egg and makes the final texture much smoother.
- Chilling time: Be patient with the chilling. A fully chilled pudding (at least 4 hours) unmolds much more cleanly and slices beautifully.
Serving Suggestions
Serve St Rose de Lima well chilled, with the caramel sauce spooned over each slice. It is wonderful on its own, but a sprinkle of toasted shredded coconut adds a nice crunch. For a richer dessert, add a dollop of lightly sweetened whipped cream. It’s a perfect ending to a Brazilian-style meal with feijoada or grilled meats.
Variations
- Baked in individual ramekins: Divide the caramel and custard among 8 (6-ounce) ramekins. Reduce baking time to 35-45 minutes.
- Add citrus: Add 1 teaspoon of finely grated orange zest to the custard before blending for a bright, aromatic twist.
- Use coconut cream: For an even richer pudding, substitute 1 cup of the coconut milk with coconut cream (from a can).
- No-bake version: While not a traditional pudding, you can set the same custard mixture with 2 tablespoons of cornstarch on the stovetop, then chill in a caramel-lined dish. The texture will be more like a mousse.
Storage and Reheating
Store any leftover pudding in the refrigerator, covered, for up to 4 days. It is best served cold, so no reheating is needed. If you prefer it slightly warm, you can microwave individual slices for 15-20 seconds, but be aware the texture will soften. The caramel sauce will remain liquid and can be spooned over the top.
Frequently Asked Questions
Can I use light coconut milk? Yes, but the pudding will be less creamy and have a thinner texture. Full-fat coconut milk gives the best results.
Why did my pudding have a grainy texture? This usually happens when the eggs are overcooked. Make sure your water bath is not boiling vigorously, and check the pudding a few minutes early. Also, blending on high speed can incorporate too much air, which can cause a grainy texture—use low speed.
Can I make this without a blender? Absolutely. Whisk the eggs in a large bowl, then whisk in the condensed milk, coconut milk, whole milk, and vanilla until smooth. Strain as directed.
How do I know when it’s done? The center should still have a slight wobble when you gently shake the dish. A knife inserted near the edge (not the center) should come out clean. The center will continue to set as it cools.
Can I freeze St Rose de Lima? It is not recommended. Freezing will change the texture of the custard, making it watery and grainy upon thawing. It is best enjoyed fresh, within 4 days of refrigeration.
What if my caramel hardens in the dish? That’s fine—it will melt again during baking. Just make sure it’s evenly spread on the bottom before pouring in the custard.
Related
- Jalebi Recipe Without Yeast (Crispy & Syrupy)
- Jalebi Street Food Recipe: Crispy, Syrupy Indian Pretzels
- Pakora Recipe with Spicy Ketchup
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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