Brazilian recipe
Coconut Manjar (Manjar de coco)
A classic Brazilian dessert, Coconut Manjar is celebrated for its silky texture and elegant, straightforward preparation.
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Ingredients
1 litre whole milk
200 ml coconut milk
100 g desiccated unsweetened coconut
6 tablespoons cornflour
8 tablespoons caster sugar
200 ml coconut milk
100 g desiccated unsweetened coconut
6 tablespoons cornflour
8 tablespoons caster sugar
Where to find ingredients
You can find whole milk, caster sugar, and cornflour at any local general grocery store. Coconut milk and desiccated coconut are widely available in the dry goods or baking aisle of supermarkets or through local kirana stores. For the garnish, prunes or fresh strawberries can be sourced from local vegetable and fruit vendors or reliable hypermarkets.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a heavy-bottomed saucepan.
- Whisk the cornflour into a small amount of reserved milk until completely smooth and lump-free.
- Stir the dissolved cornflour mixture into the saucepan.
- Place the pan over medium heat.
- Stir continuously until the custard thickens to a smooth consistency.
- Continue to cook for one minute after it reaches a boil to ensure the starch is fully cooked.
- Pour the mixture into a decorative ring mould that has been lightly greased with oil or rinsed with water.
- Allow the dessert to cool to room temperature.
- Transfer to the refrigerator for at least 2 hours to set completely.
- Carefully unmould and serve, traditionally accompanied by prune or strawberry syrup.
Observations
This recipe creates a refreshing and creamy dessert that is perfect when served chilled. The consistency is firm yet delicate, offering a balanced coconut flavor that pairs exquisitely with fruit-based syrups or reductions. It is an ideal conclusion to a meal, embodying the traditional culinary heritage of Brazil through its simple and harmonious profile.
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