This is the easiest way to make authentic Brazilian corn pudding. Our “Milk Carton Pamonha” is a viral sensation for a reason—it simplifies a traditional recipe into something anyone can make at home. Let’s get cooking!
Ingredients for Milk Carton Pamonha:
- 8 ears of fresh corn (kernels removed);
- 1/2 cup (100ml) whole milk;
- 1/2 cup (100g) granulated sugar;
- 1 cup (approx. 100g) shredded sweetened coconut;
- 3 tablespoons unsalted butter, melted.
How to make Milk Carton Pamonha:
- Start by cleaning the corn, removing the husks and silk, then cut the kernels off the cobs.
- In a blender, combine the corn kernels, whole milk, sugar, shredded coconut, and melted butter.
- Blend until you achieve a smooth, creamy consistency.
- Prepare your milk cartons: Empty the cartons, wash them thoroughly, and dry completely.
- Bring a large pot of water to a boil. Briefly dip the empty milk cartons into the boiling water for a few seconds to sterilize them.
- Use a funnel to fill the cartons with the corn mixture, leaving about an inch of space at the top to allow the mixture to expand while cooking.
- Seal the cartons tightly using kitchen twine or secure the top fold well.
- Place the cartons in the pot of boiling water and cook over medium heat for about 1 hour, or until the pamonha feels firm to the touch.
- Carefully remove the cartons from the water and let them cool slightly before opening.
- Serve warm or chilled—both are delicious!
- Enjoy!
Pro Tip:
Cooking time can vary based on your stove’s power and the size of the cartons. Always check the consistency of your pamonha during the cooking process to ensure it has set properly.
Did you know?
This technique is a clever hack for making traditional Brazilian pamonha. Traditionally, the corn batter is wrapped in corn husks and boiled. Using recycled milk cartons makes the process much more accessible for home cooks while maintaining that signature, comforting taste.
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