Brazilian recipe
Coconut Pudding (Manjar de coco)
A traditional Brazilian dessert prized for its silky texture and effortless preparation.
0.0 / 5 by 0 Reviews
Ingredients
1 liter 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
Find these essentials at local supermarkets in the dairy and baking aisles. If coconut milk is unavailable, it can be substituted with full-fat coconut cream diluted with a little water to match the required volume.
Preparation method
- Combine the milk, sugar, coconut milk, and shredded coconut in a saucepan.
- Dissolve the cornstarch in a small amount of the cold milk reserved from the total.
- Pour the dissolved cornstarch mixture into the saucepan.
- Place over medium heat.
- Stir continuously until the mixture thickens into a cream.
- Continue to cook for one minute after it begins to boil.
- Pour the mixture into a decorative mold that has been lightly oiled or rinsed with cold water.
- Allow the dessert to cool to room temperature.
- Refrigerate for at least 2 hours until fully set.
- Unmold and serve with a plum or strawberry reduction.
Observations
This recipe yields a refreshing and creamy dessert that is best served chilled. It offers a firm consistency and a well-balanced coconut flavor, making it a perfect match for sweet fruit coulis or syrups.
Ratings and comments