Brazilian recipe
Creamy Coconut Mold (Manjar de coco)
A traditional Brazilian dessert, this chilled coconut pudding is celebrated for its velvet-like consistency and delicate flavor profile.
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Ingredients
1 liter of whole milk
200 ml of coconut milk
100 g of unsweetened desiccated coconut
6 tablespoons of cornstarch
8 tablespoons of granulated sugar
200 ml of coconut milk
100 g of unsweetened desiccated coconut
6 tablespoons of cornstarch
8 tablespoons of granulated sugar
Where to find ingredients
You can find all ingredients at local markets or neighborhood grocery stores. Look for the desiccated coconut and cornstarch in the baking aisle, and coconut milk in the canned goods section.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a saucepan.
- Dissolve the cornstarch in a small amount of reserved milk until smooth.
- Stir the dissolved cornstarch into the mixture in the saucepan.
- Place the saucepan over medium heat.
- Whisk constantly until the mixture thickens into a cream.
- Continue to cook for one minute after it reaches a boil.
- Pour the mixture into a decorative mold lightly greased with oil or dampened with cold water.
- Allow the dessert to cool to room temperature.
- Refrigerate for at least 2 hours until it is completely firm.
- Unmold and serve topped with a prune or strawberry syrup.
Observations
This recipe yields a refreshing and creamy dessert, perfect for serving chilled at any gathering. It achieves a firm yet smooth set, balancing the rich taste of coconut to pair beautifully with fruit-based syrups.
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