Brazilian recipe
Creamy Coconut Manjar with Plum Sauce
A traditional Brazilian chilled dessert, Manjar de coco is celebrated for its velvety texture and delicate coconut flavour, making it a perfect no-fuss pudding for any gathering.
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Ingredients
1 litre whole milk
1 small tin (approx. 160-200ml) coconut milk
100g desiccated coconut (unsweetened)
6 tablespoons cornflour
8 tablespoons caster sugar
1 small tin (approx. 160-200ml) coconut milk
100g desiccated coconut (unsweetened)
6 tablespoons cornflour
8 tablespoons caster sugar
Where to find ingredients
You can find most of these ingredients in any major UK supermarket. Whole milk, caster sugar, and cornflour are standard pantry staples. Desiccated coconut is usually located in the baking aisle. Coconut milk (often in cans) is found in the 'World Foods' or Asian cooking section. For the traditional serving, prunes for the syrup can be found in the dried fruit section, or you can use fresh strawberries when in season.
Preparation method
- Whisk the milk, sugar, coconut milk, and desiccated coconut together in a large saucepan
- Dissolve the cornflour in a small splash of cold milk in a separate bowl until smooth
- Stir the dissolved cornflour mixture into the saucepan
- Place the pan over medium heat
- Stir constantly to ensure the mixture thickens evenly without catching on the bottom
- Once it reaches a boil, keep stirring and cook for one additional minute
- Pour the mixture into a wet or lightly oiled mould or ring tin
- Allow the pudding to come to room temperature
- Chill in the fridge for at least 2 hours until fully set
- Turn out onto a serving plate and top with a traditional prune or fresh strawberry compote
Observations
This recipe yields a refreshing and wonderfully creamy dessert that is best enjoyed chilled. It sets with a firm yet delicate wobble, with the natural coconut flavour balanced perfectly by a sweet, tangy fruit syrup.
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