Marajó Island Cupuaçu & Buffalo Milk Pudding Recipe

Famous for its water buffalo herds and exotic Amazonian fruits, Marajó’s cuisine is an earthy blend of local ingredients with strong ties to nature.

One signature element of the island’s gastronomy is buffalo milk, known for its rich, creamy texture and high nutritional value. Another hallmark is cupuaçu (pronounced koo-poo-ah-SOO), a fragrant fruit related to cacao with a tangy, tropical flavor—think pineapple meets chocolate.

Marajó Island, located at the mouth of the Amazon River where it meets the Atlantic Ocean, is Brazil’s largest and South America’s second-largest island. It’s a place of vast natural beauty—mangroves, savannas, freshwater beaches—and cultural richness shaped by Afro-Brazilian, Indigenous, and Portuguese influences.

Why This Marajó Cupuaçu & Buffalo Milk Pudding Is So Special

This dessert fuses two iconic Marajoara ingredients: cupuaçu pulp and buffalo milk, creating a tropical pudding that’s as luxurious as it is flavorful. It honors the region’s Indigenous culinary roots, celebrates Amazonian biodiversity, and highlights sustainable ingredients unique to the island.

The richness of buffalo milk provides a velvety base, while the tartness of cupuaçu balances it with a burst of exotic brightness. It’s the Amazon in a spoon—earthy, lush, and unforgettable.

Recipe: Marajó Cupuaçu & Buffalo Milk Pudding

This pudding is creamy, fruity, and distinctly Marajoara. It’s a conversation starter and a celebration of one of Brazil’s most fascinating regions. Serve chilled, ideally with Amazonian music and stories of river journeys across the vast delta of Marajó.

Serves: 6

Prep Time: 20 minutes

Cooking Time: 45 minutes

Chill Time: 4 hours (or overnight)

Calories: 290–320 kcal
(Exact calories may vary based on substitutions and portion size.)

Recipe Cuisine: Brazilian–Amazonian / Marajoara

Recipe Keywords: Marajó Island dessert, Cupuaçu pudding, Buffalo milk dessert, Amazonian cuisine, Brazilian tropical sweets, Exotic fruit pudding, Pudim Marajoara, Traditional, Brazilian dessert, Cupuaçu recipe, Buffalo milk recipe

Ingredients

For the Pudding:

• 2 cups buffalo milk (substitute with whole milk + 2 tbsp heavy cream if unavailable)
• 1 cup cupuaçu pulp (fresh or frozen and thawed)
• 1/2 cup sweetened condensed buffalo milk (or regular condensed milk)
• 3 large eggs
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tsp cassava starch (optional, for extra silkiness)

For the Caramel:

• 1/2 cup sugar
• 2 tbsp water

Instructions

1. Prepare the Caramel:

1. In a small saucepan over medium heat, combine sugar and water.
2. Swirl (don’t stir!) until it turns golden amber.
3. Immediately pour the caramel into the base of a pudding mold or individual ramekins. Tilt to coat the bottoms evenly. Set aside.

2. Make the Pudding:

1. In a blender, combine buffalo milk, cupuaçu pulp, condensed milk, eggs, sugar, vanilla, and cassava starch.
2. Blend until smooth (about 1 minute).

3. Bake:

1. Pour the mixture over the caramel layer in your mold(s).
2. Place the mold(s) in a larger baking dish and create a water bath (bain-marie) by filling it halfway with hot water.
3. Bake at 160°C (320°F) for 45–50 minutes, or until the pudding is set but still slightly jiggly in the center.

4. Chill & Serve:

1. Remove from the oven, cool at room temperature, then refrigerate for at least 4 hours or overnight.
2. To unmold, run a knife around the edge and invert onto a serving plate.

Optional Garnishes:

• Toasted Brazil nuts
• Grated dark chocolate
• Shredded coconut
• A drizzle of cupuaçu syrup

Enjoy your meal! Bom apetite!

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