Maria-Mole Pudding (Easy No-Bake Brazilian Dessert)

Maria-Mole Pudding (Easy No-Bake Brazilian Dessert)

Introduction

If you love easy desserts that don’t require an oven, this Maria-Mole pudding recipe will quickly become one of your favorites. Creamy, light, and gently sweet, this traditional Brazilian dessert is made with Maria-Mole powder, condensed milk, and cream, resulting in a smooth pudding that melts in your mouth.

This no-bake pudding is perfect for hot days, family gatherings, or when you want a quick dessert with simple ingredients. Even beginners can make it successfully, and the result always looks impressive on the table.

Maria-Mole pudding is nostalgic for many people. Its soft texture and delicate flavor remind us of homemade desserts made with love, patience, and simple kitchen tools.

What Is Maria-Mole?

Maria-Mole is a popular Brazilian dessert powder, usually flavored with coconut or vanilla. When dissolved in hot water, it creates a fluffy, sweet base that is commonly used to make mousses, puddings, and chilled desserts.

In this recipe, Maria-Mole is transformed into a creamy pudding with the help of condensed milk, heavy cream, and gelatin, giving it a firm yet delicate texture.

Ingredients for Maria-Mole Pudding

Main Ingredients

• 1 box Maria-Mole powder (about 50 g, coconut or vanilla flavor)
• 1 cup very hot water
• 1 can sweetened condensed milk (395 g)
• 1 carton heavy cream (200 g)
• 1 cup milk (any type)
• 1 packet unflavored gelatin (12 g)

Optional Toppings

• Grated coconut
• Cocoa powder
• Chocolate shavings

Simple Measurement Tip

You don’t need special measuring cups. Just use the same cup or mug for all liquid measurements to keep proportions consistent.

Kitchen Tools You’ll Need :

• Blender (I recommend this one on amazon)
• Mixing bowl
• Pudding mold (with or without a center hole)
• Spoon or spatula
• Glass or mug for hot water

Nb: If you don’t have a blender, you can mix everything by hand. It just takes a little more effort.

How to Make Maria-Mole Pudding Step by Step

Step 1: Dissolve the Maria-Mole Powder

Heat 1 cup of water until very hot, either on the stovetop or in the microwave.

Place the Maria-Mole powder in a bowl and carefully pour the hot water over it. Stir well until fully dissolved and smooth. The mixture should be liquid with no lumps.

Step 2: Blend the Pudding Base

In a blender, add :

• Sweetened condensed milk
• Heavy cream
• Milk

Dissolved Maria-Mole mixture

Blend for about 2 minutes until smooth and creamy.

If mixing by hand, combine everything in a bowl and stir vigorously until well blended.

Tip: If the mixture feels too thick, add a small splash of milk to make mixing easier.

Step 3: Prepare the Unflavored Gelatin

In a small bowl, mix the unflavored gelatin with 1/4 cup cold water.

Let it rest for 5 minutes to hydrate.

Heat the gelatin for about 15 seconds in the microwave or melt it using a double boiler. Stir until completely dissolved, then let it cool slightly.

The gelatin is essential for giving the pudding structure, so don’t skip this step.

Step 4: Combine and Refrigerate

Add the melted gelatin to the blender with the pudding mixture. Blend for another 1 minute to ensure even distribution.

Pour the mixture into your pudding mold.

Refrigerate for at least 4 hours. For best results, let it chill overnight so it firms up perfectly.

Step 5: Unmold and Serve

To unmold, gently run a knife around the edges of the mold.

Place a serving plate on top, flip carefully, and lift the mold slowly.

Decorate with grated coconut or cocoa powder if desired. Serve chilled.

Texture and Flavor Notes

This Maria-Mole pudding is:

Creamy but firm

Light and refreshing

Sweet without being overwhelming

It holds its shape well while remaining soft and smooth when sliced.

Tips for the Best Maria-Mole Pudding

Always dissolve the Maria-Mole completely to avoid grainy texture

Let the gelatin cool slightly before mixing to prevent curdling

Refrigerate long enough for a clean, beautiful unmolding

Coconut-flavored Maria-Mole pairs perfectly with grated coconut topping

Variations You Can Try

Coconut Maria-Mole Pudding

Use coconut milk instead of regular milk and add shredded coconut to the mixture.

Chocolate Maria-Mole Pudding

Add 2 tablespoons of cocoa powder when blending for a chocolate version.

Layered Maria-Mole Dessert

Create layers with chocolate pudding or vanilla cream for a visually stunning dessert.

Frequently Asked Questions

Can I make Maria-Mole pudding without gelatin?

Gelatin is recommended to ensure the pudding sets properly. Without it, the dessert will be much softer and may not unmold well.

How long does Maria-Mole pudding last in the fridge?

It keeps well for up to 3 days when stored covered in the refrigerator.

Can I freeze Maria-Mole pudding?

Freezing is not recommended, as it can affect the texture and cause separation when thawed.

Final Thoughts

This easy Maria-Mole pudding is proof that simple ingredients can create an unforgettable dessert. Whether you’re making it for a family lunch, a party, or just to satisfy a sweet craving, this no-bake recipe delivers comfort, flavor, and nostalgia in every spoonful.

If you enjoy quick and creamy desserts, this Brazilian classic deserves a spot in your recipe collection.