Marajó Cupuaçu Buffalo Milk Pudding: An Exotic Amazonian Dessert

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Marajó Cupuaçu Buffalo Milk Pudding is one of the most beloved desserts from Marajó Island, a place famous for its thriving water buffalo herds and exotic Amazonian fruits.

Marajó’s cuisine blends earthy local ingredients with strong ties to nature. Two iconic elements are buffalo milk, known for its rich, velvety texture and nutritional value, and cupuaçu (koo-poo-ah-SOO), a fragrant fruit related to cacao with a tangy flavor—imagine pineapple meets chocolate.

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

Why Marajó Cupuaçu Buffalo Milk Pudding Is a Must-Try Amazonian Dessert

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 cupuaçu buffalo milk pudding, 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 You’ll Need

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)

How to Make the Caramel:

• 1/2 cup sugar
• 2 tbsp water

Instructions

1. How to Make 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. Chilling and Serving Tips:

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.

This pudding keeps well in the refrigerator for up to 3 days. For best texture and flavor, allow it to sit at room temperature for 10 minutes before serving.

Optional Garnishes:

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

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Enjoy your meal! Bom apetite!

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