Brazilian recipe
Coconut Pudding (Manjar de coco)
A traditional Brazilian dessert, this creamy coconut pudding is beloved for its velvety texture and effortless 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 all ingredients at local markets or supermarkets. Look for the cornstarch in the baking aisle and the coconut milk in the international or canned goods section. If desiccated coconut is unavailable, you may use fresh finely grated coconut as a substitute.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a heavy-bottomed saucepan.
- Dissolve the cornstarch in a small portion of the milk kept aside to prevent lumps.
- Pour the dissolved cornstarch into the saucepan with the rest of the ingredients.
- Place the saucepan over medium heat.
- Stir continuously with a wooden spoon or spatula until the mixture thickens.
- Once it reaches a boil, cook for one more minute, stirring constantly.
- Pour the mixture into a decorative ring mold lightly greased with vegetable oil or rinsed with cold water.
- Allow the pudding to cool down to room temperature.
- Place in the refrigerator for at least 2 hours until fully set.
- Invert onto a serving platter and serve chilled with a prune or strawberry sauce.
Observations
This recipe creates a refreshing, silky dessert that is best enjoyed chilled. It features a firm yet delicate consistency and a perfectly balanced coconut flavor, making it an excellent match for vibrant fruit coulis or syrups.
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