Brazilian recipe
Coconut Cornstarch Pudding (Manjar de coco)
This classic Brazilian coconut dessert is celebrated for its velvety texture and refreshingly simple preparation.
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Ingredients
1 liter whole milk
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
Where to find ingredients
You can find all ingredients at local supermarkets in Barbados, such as Massy Stores or Popular Discounts. Look for cornstarch and coconut products in the baking aisle. If unsweetened desiccated coconut is unavailable, you may use shredded coconut, though it will alter the texture slightly.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a saucepan.
- Dissolve the cornstarch in a small amount of cold milk reserved from the total volume.
- Stir the dissolved cornstarch into the mixture in the saucepan.
- Place the saucepan over medium heat.
- Stir constantly until the mixture thickens into a custard-like consistency.
- Continue to cook for one minute after it begins to boil.
- Pour the mixture into a mold that has been lightly brushed with vegetable oil or rinsed with cold water.
- Allow the dessert to cool to room temperature.
- Refrigerate for at least 2 hours until it has set firmly.
- Unmold the pudding onto a platter and serve with prune or strawberry syrup.
Observations
This recipe creates a smooth, creamy, and cooling treat that is best enjoyed chilled. The texture is firm yet delicate, offering a balanced coconut flavor that pairs exquisitely with fruit syrups or compotes.
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