Brazilian recipe
Coconut Pudding (Manjar de coco)
Coconut pudding is a classic Brazilian dessert, known for its smooth texture and simple preparation.
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Ingredients
1 litre milk
1 small bottle coconut milk
100 g unsweetened dried grated coconut
6 tablespoons cornstarch
8 tablespoons sugar
1 small bottle coconut milk
100 g unsweetened dried grated coconut
6 tablespoons cornstarch
8 tablespoons sugar
Where to find ingredients
Look for the ingredients in the dairy aisle, baking section, and fresh produce section of supermarkets or local markets. If needed, coconut milk and desiccated coconut can be used as substitutes for fresh coconut preparations, but keep the original ingredient when possible.
Preparation method
- Mix the milk, sugar, coconut milk and grated coconut in a saucepan
- Dissolve the cornstarch in a small amount of the reserved milk
- Add the dissolved cornstarch to the mixture in the pan
- Place over medium heat
- Stir constantly until the cream thickens
- Cook for one more minute after it comes to a boil
- Transfer the mixture to a decorated mould previously greased with oil or simply moistened with water
- Let the dessert cool
- Refrigerate for 2 hours to set
- Unmould and serve with plum sauce or strawberries
Observations
This recipe makes a refreshing, creamy dessert that is ideal to serve chilled for any occasion. The texture sets firmly, and the coconut flavour is well balanced, pairing perfectly with fruit sauces.
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