Brazilian recipe
Coconut Blancmange (Manjar de coco)
Coconut blancmange is a classic Brazilian dessert, known for its smooth texture and straightforward preparation.
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Ingredients
1 liter of milk
1 small bottle of coconut milk
100 g of unsweetened shredded coconut
6 tablespoons of cornstarch
8 tablespoons of sugar
1 small bottle of coconut milk
100 g of unsweetened shredded coconut
6 tablespoons of cornstarch
8 tablespoons of sugar
Where to find ingredients
All ingredients are available at local supermarkets and general grocery stores. As a substitute for coconut milk, you may use coconut cream, though it will alter the density.
Preparation method
- Mix the milk, sugar, coconut milk, and shredded coconut in a pot.
- Dissolve the cornstarch in a small amount of reserved milk.
- Add the dissolved cornstarch to the mixture in the pot.
- Place over medium heat.
- Stir constantly until the cream thickens.
- Cook for one more minute after reaching a boil.
- Transfer the mixture to a decorative mold previously greased with oil or simply moistened with water.
- Wait for the dessert to cool down.
- Refrigerate for 2 hours to set.
- Unmold and serve accompanied by plum or strawberry syrup.
Observations
This recipe yields a refreshing and creamy dessert that is best served chilled for any occasion. The consistency is firm and the coconut flavor is well-balanced, pairing perfectly with fruit syrups.
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