Brazilian recipe
Creamy Coconut Mold (Manjar de coco)
A traditional Brazilian dessert, this chilled coconut pudding is celebrated for its velvety texture and elegant simplicity.
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Ingredients
1 liter whole milk
200 ml coconut milk
100 g unsweetened shredded coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
200 ml coconut milk
100 g unsweetened shredded coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
Where to find ingredients
You can find whole milk, sugar, and cornstarch at any local market or grocery store. Coconut milk and unsweetened shredded coconut are typically found in the baking or international foods aisle. If you cannot find a specific brand, any standard quality coconut milk will suffice for this recipe.
Preparation method
- Whisk the milk, sugar, coconut milk, and shredded coconut together in a large saucepan.
- Dissolve the cornstarch in a small splash of cold milk taken from the total amount.
- Pour the dissolved cornstarch into the saucepan with the remaining ingredients.
- Place the pan over medium heat.
- Stir continuously until the mixture thickens into a cream.
- Continue cooking for one minute after it reaches a boil to ensure the starch is fully cooked.
- Pour the mixture into a decorative ring mold that has been lightly greased with oil or rinsed with cold water.
- Allow the dessert to cool to room temperature.
- Refrigerate for at least 2 hours until completely firm.
- Unmold onto a serving platter and serve with a classic plum or strawberry syrup.
Observations
This recipe creates a refreshing, silky dessert that is best enjoyed well-chilled. It achieves a firm, smooth consistency with a balanced coconut flavor, serving as the perfect canvas for rich fruit syrups.
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