Brazilian recipe
Coconut Pudding (Manjar de coco)
This classic Brazilian dessert is celebrated for its velvety texture and straightforward preparation.
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Ingredients
1 liter whole milk
200 ml coconut milk
100 g unsweetened shredded dried coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
200 ml coconut milk
100 g unsweetened shredded dried coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
Where to find ingredients
You can find all ingredients at local supermarkets. Look for cornstarch in the baking aisle and unsweetened shredded coconut alongside dried fruits or specialty baking supplies.
Preparation method
- Combine the milk, sugar, coconut milk, and shredded coconut in a heavy-bottomed saucepan.
- Dissolve the cornstarch in a small portion of the reserved milk until smooth.
- Stir the dissolved cornstarch mixture into the saucepan.
- Place the pan over medium heat.
- Stir continuously to ensure the cream thickens evenly.
- Once it reaches a boil, cook for an additional minute.
- Transfer the mixture into a decorative mold lightly greased with oil 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 accompanied by plum or strawberry syrup.
Observations
This recipe delivers a refreshing and creamy dessert, best served chilled for any gathering. It achieves a firm consistency with a perfectly balanced coconut flavor, pairing beautifully with fruit-based syrups.
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