Brazilian recipe
Coconut Manjar (Manjar de coco)
This traditional Brazilian dessert is celebrated for its velvety texture, subtle coconut profile, and effortless preparation.
0.0 / 5 by 0 Reviews
Ingredients
1 litre 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 full-cream milk and granulated sugar at any local supermarket or provision shop. For the coconut milk and unsweetened desiccated coconut, check the baking or international foods aisle. Cornstarch is widely available in the baking section of any grocery store.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a heavy-bottomed saucepan.
- Dissolve the cornstarch in a small splash of cold milk reserved from the total amount.
- Stir the dissolved cornstarch mixture into the saucepan.
- Place the pot over medium heat.
- Whisk or stir constantly until the cream thickens significantly.
- Cook for an additional minute after the mixture 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 cold water.
- Allow the dessert to cool down to room temperature.
- Place in the refrigerator for 2 hours until fully set.
- Turn out onto a serving platter and serve with a plum or strawberry syrup.
Observations
This recipe yields a refreshing and creamy dessert that is best enjoyed chilled for any gathering. It achieves a firm, silky consistency with a balanced coconut flavor, making it the perfect canvas for your choice of fruit compotes or syrupy toppings.
Ratings and comments