Brazilian recipe
Coconut Cornstarch Pudding (Manjar de coco)
This classic coconut dessert is a staple of Brazilian tables, celebrated for its silky texture and effortless preparation.
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Ingredients
1 litre whole milk
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornflour
8 tablespoons caster sugar
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornflour
8 tablespoons caster sugar
Where to find ingredients
You can find these staples at local Fiji supermarkets or general grocers. Cornflour and sugar are available in the baking aisle, while canned coconut milk and desiccated coconut are commonly stocked in the baking or Asian ingredients section.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a heavy-bottomed saucepan.
- Dissolve the cornflour in a small amount of the measured milk before adding it to the pan.
- Pour the dissolved cornflour mixture into the saucepan with the other ingredients.
- Place the saucepan over medium heat.
- Stir constantly to ensure the mixture thickens evenly without sticking.
- Once it reaches a boil, continue to cook for a further minute to ensure the cornflour is fully incorporated.
- Transfer the mixture into a decorative mould that has been lightly greased with oil or rinsed with cold water.
- Allow the pudding to reach room temperature.
- Place in the refrigerator for 2 hours until it has set firmly.
- Turn it out onto a serving platter and serve with a plum or strawberry sauce.
Observations
This recipe delivers a refreshing and creamy dessert that is best served chilled for any occasion. The consistency is firm yet delicate, with a balanced coconut flavor that pairs perfectly with fruit syrups or compotes.
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