Brazilian recipe
Coconut Pudding (Manjar de coco)
This classic Brazilian dessert is celebrated for its velvety texture and straightforward preparation, offering a perfect balance of coconut flavor.
0.0 / 5 by 0 Reviews
Ingredients
1 litre whole milk
200 ml coconut milk
100 g desiccated unsweetened coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
200 ml coconut milk
100 g desiccated unsweetened coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
Where to find ingredients
Find whole milk and sugar in any local grocery store. Coconut milk and desiccated coconut are readily available in the baking or international food aisles of larger supermarkets in Banjul and beyond. Cornstarch is often found in the baking essentials section.
Preparation method
- Whisk the milk, sugar, coconut milk, and desiccated coconut together in a large saucepan.
- Dissolve the cornstarch in a small amount of cold milk set aside from the main quantity.
- Pour the cornstarch slurry into the saucepan mixture.
- Place the pan over medium heat.
- Stir constantly to ensure a smooth texture as the cream thickens.
- Continue to cook for one minute after it reaches a boil to ensure the starch is fully activated.
- Pour the mixture into a ring mold lightly brushed with neutral oil or rinsed with cold water.
- Allow the pudding to reach room temperature.
- Refrigerate for at least 2 hours until the dessert has firmly set.
- Unmold onto a serving plate and serve with a plum or strawberry sauce.
Observations
This recipe yields a refreshing and creamy dessert that is best enjoyed chilled, making it an ideal treat for any gathering. Its firm consistency and delicate coconut profile pair beautifully with fruit coulis or syrups, serving as a staple comfort sweet.
Ratings and comments