Brazilian recipe
Coconut Cornstarch Pudding (Manjar de coco)
A classic Brazilian dessert, the coconut pudding is celebrated for its velvety texture and delicate flavor.
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Ingredients
1 litre of milk
200 ml of coconut milk
100 g of desiccated unsweetened coconut
6 tablespoons of cornflour
8 tablespoons of sugar
200 ml of coconut milk
100 g of desiccated unsweetened coconut
6 tablespoons of cornflour
8 tablespoons of sugar
Where to find ingredients
All ingredients are available in standard supermarkets. Cornflour (cornstarch) is found in the baking aisle. Coconut milk and desiccated coconut can be found in the international or baking sections.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a saucepan.
- Dissolve the cornflour in a small amount of reserved cold milk.
- Add the dissolved cornflour to the mixture in the saucepan.
- Place the saucepan over medium heat.
- Stir constantly until the cream thickens.
- Cook for one additional minute after reaching boiling point.
- Transfer the mixture into a decorative mould that has been lightly oiled or dampened with water.
- Allow the dessert to cool to room temperature.
- Refrigerate for 2 hours until it has firmly set.
- Turn out onto a serving plate and serve with plum or strawberry syrup.
Observations
This recipe produces a refreshing and creamy dessert, perfect for serving chilled on any occasion. The texture is firm yet smooth, and the coconut flavor is well-balanced, pairing beautifully with fruit-based syrups.
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