Brazilian recipe
Creamy Coconut Mold (Manjar de coco)
A traditional Brazilian dessert prized for its silky texture and delicate coconut flavor, this pudding is a refreshing treat for any gathering.
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Ingredients
1 liter whole milk
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornflour
8 tablespoons granulated sugar
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornflour
8 tablespoons granulated sugar
Where to find ingredients
You can find whole milk, sugar, and cornflour in the baking or staples aisle of any major local supermarket. Unsweetened desiccated coconut and coconut milk are typically stocked in the international or baking sections. If you cannot find coconut milk, a high-quality full-fat coconut cream can serve as a suitable substitute.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a heavy-bottomed saucepan.
- Whisk the cornflour into a small amount of the measured milk in a separate bowl until smooth.
- Stir the dissolved cornflour mixture into the saucepan.
- Place the saucepan over medium heat.
- Stir constantly using a wooden spoon until the mixture begins to thicken.
- Continue cooking for one minute once the mixture reaches a boil to ensure the starch is fully cooked.
- Pour the mixture into a decorative ring mold that has been lightly greased with neutral oil or rinsed with cold water.
- Allow the pudding to reach room temperature.
- Refrigerate for at least 2 hours until completely set.
- Invert onto a serving platter and finish with a classic plum or strawberry syrup.
Observations
This recipe yields a light and velvety dessert that is best enjoyed chilled. Its firm yet smooth consistency balances beautifully with sweet fruit compotes, making it a staple for elegant finishes to any meal.
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