Brazilian recipe
Coconut Cornstarch Pudding (Manjar de coco)
This classic Brazilian dessert features a silky, firm texture and delicate coconut flavor, perfect for a refreshing treat.
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Ingredients
1 litre whole milk
200 ml coconut milk
100 g unsweetened shredded dried coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
200 ml coconut milk
100 g unsweetened shredded dried coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
Where to find ingredients
You can find whole milk and cornstarch in the baking aisle of any local grocery store. Coconut milk and unsweetened shredded coconut are typically stocked in the international or natural foods section. If you cannot find a fluted mold, a standard ring mold or any heat-safe container works well.
Preparation method
- Combine the milk, sugar, coconut milk, and shredded coconut in a large saucepan.
- Dissolve the cornstarch in a small splash of cold milk reserved from the total amount.
- Stir the dissolved cornstarch mixture into the saucepan.
- Place the pan over medium heat.
- Whisk or stir constantly until the mixture thickens into a pudding consistency.
- Continue to cook for one minute after it begins to boil.
- Pour the mixture into a decorative fluted mold that has been lightly oiled or rinsed with cold water.
- Allow the pudding to cool to room temperature.
- Refrigerate for at least 2 hours until fully set.
- Unmold onto a platter and serve with prune or strawberry syrup.
Observations
This recipe yields a cooling, creamy dessert that is best served chilled. Its consistency is firm yet smooth, with a well-balanced coconut profile that pairs beautifully with traditional fruit syrups.
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