Brazilian recipe
Creamy Coconut Blancmange (Manjar de coco)
A traditional Brazilian dessert, this chilled coconut pudding is celebrated for its velvety texture and straightforward 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 these staples at local supermarkets or wholesale grocers in Nassau and throughout the islands. Coconut milk and desiccated coconut are widely available in the international or baking aisles. For cornstarch, check the baking supplies section.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a heavy-bottomed pot.
- Dissolve the cornstarch in a small splash of milk set aside from the total amount.
- Pour the dissolved cornstarch into the pot with the milk mixture.
- Place the pot over medium heat.
- Stir constantly until the custard thickens to a smooth consistency.
- Continue cooking for one additional minute once it reaches a boil.
- Pour the mixture into a decorative mold lightly greased with oil or dampened with cold water.
- Allow the dessert to cool to room temperature.
- Refrigerate for at least 2 hours until fully set.
- Unmold onto a serving platter and serve with plum or strawberry syrup.
Observations
This recipe yields a refreshing and creamy dessert, perfectly suited for serving chilled on any occasion. The final result is firm yet delicate, offering a balanced coconut flavor that pairs exquisitely with fruit syrups.
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