Let's cook.
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch (20x20 cm) baking dish or a similar-sized round baking dish.
In a blender, combine the drained sweet corn, coconut milk, sweetened condensed milk, eggs, cornstarch, vanilla extract, and salt. Blend until the mixture is smooth and well combined, about 1-2 minutes. Scrape down the sides as needed.
Pour the corn mixture into the prepared baking dish.
Bake for 45-55 minutes, or until the edges are set and lightly golden, and the center is mostly firm with a slight jiggle. A knife inserted near the center should come out mostly clean.
Remove the pudding from the oven and let it cool completely on a wire rack. Once cooled, cover it and refrigerate for at least 2 hours, or preferably overnight, to allow it to fully set and chill.
Before serving, sprinkle the top with unsweetened shredded coconut. Slice and enjoy this creamy Brazilian dessert.
Save this recipe so you can find it again.