Brazilian recipe
Coconut Blancmange (Manjar de coco)
Manjar de coco is a classic Brazilian chilled dessert, celebrated for its velvety texture and straightforward preparation.
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Ingredients
1 litre whole milk
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornflour
8 tablespoons sugar
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornflour
8 tablespoons sugar
Where to find ingredients
You can find all these staples at major supermarkets in Gaborone or local retailers. Look for the baking aisle for cornflour and desiccated coconut, and the tinned goods or international aisle for coconut milk.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a heavy-based saucepan.
- Dissolve the cornflour in a small splash of milk kept aside from the total amount.
- Stir the dissolved cornflour into the milk mixture in the pan.
- Place the pan over medium heat.
- Stir continuously until the mixture thickens into a smooth cream.
- Cook for one additional minute once it reaches a boil.
- Transfer the mixture into a decorative mould that has been lightly brushed with neutral oil or rinsed with cold water.
- Allow the dessert to cool to room temperature.
- Refrigerate for at least 2 hours until fully set.
- Turn out onto a serving plate and enjoy with a plum or strawberry sauce.
Observations
This recipe yields a refreshing and creamy dessert, best served chilled for any gathering. It achieves a firm, set consistency with a balanced coconut flavour that pairs perfectly with fruit syrups or compotes.
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