Brazilian recipe
Creamy Coconut Mould (Manjar de coco)
This classic Brazilian dessert is a staple for a refreshing finish, prized for its silky texture and delicate coconut flavour.
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Ingredients
1 litre full-cream milk
200ml coconut milk
100g desiccated unsweetened coconut
6 tablespoons cornflour
8 tablespoons caster sugar
200ml coconut milk
100g desiccated unsweetened coconut
6 tablespoons cornflour
8 tablespoons caster sugar
Where to find ingredients
You can find all these ingredients in the baking or international aisles of local supermarkets like Woolworths or Coles. For the coconut milk, look in the Asian grocery section; full-fat canned coconut milk provides the best creaminess. As a substitute for the traditional plum syrup, a berry coulis or a simple caramel works beautifully.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a heavy-based saucepan.
- Dissolve the cornflour in a small splash of the milk before adding to the pan to prevent lumps.
- Pour the dissolved cornflour mixture into the saucepan.
- Place the saucepan over medium heat.
- Stir continuously with a wooden spoon or spatula until the mixture thickens significantly.
- Continue to cook for one minute after it reaches a boil to ensure the cornflour is fully activated.
- Pour the mixture into a decorative ring mould that has been lightly greased with a neutral oil or rinsed with cold water.
- Allow the dessert to cool to room temperature.
- Place in the fridge for at least 2 hours until completely set.
- Carefully turn out onto a serving plate and serve chilled, ideally accompanied by a plum or strawberry reduction.
Observations
This recipe yields a cooling, creamy dessert that is best enjoyed chilled. It strikes the perfect balance between a firm, sliceable texture and the gentle sweetness of coconut, making it a versatile canvas for your favourite fruit syrups or compotes.
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