Brazilian recipe
Coconut Manjar (Manjar de coco)
A beloved Brazilian classic, this silky coconut pudding is a refreshing and delicate dessert that is simple to prepare.
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Ingredients
1 litre whole milk
200 ml coconut milk
100 g desiccated unsweetened coconut
6 tablespoons cornflour
8 tablespoons granulated sugar
200 ml coconut milk
100 g desiccated unsweetened coconut
6 tablespoons cornflour
8 tablespoons granulated sugar
Where to find ingredients
Find milk and sugar at any local general store. Desiccated coconut and coconut milk can be found in the baking or imported goods sections of major supermarkets like Carrefour or local grocery retailers. Cornflour is widely available in all dry goods sections.
Preparation method
- In a saucepan, combine the milk, sugar, coconut milk, and desiccated coconut.
- Dissolve the cornflour in a small portion of milk reserved from the total amount.
- Pour the dissolved cornflour mixture into the saucepan.
- Place the pan over medium heat.
- Stir constantly until the mixture thickens into a cream.
- Cook for an additional minute once it reaches a boil.
- Transfer the mixture into a decorative mould that has been lightly brushed with flavourless oil or rinsed with cold water.
- Allow the pudding to cool to room temperature.
- Refrigerate for at least 2 hours until it has set firmly.
- Turn out onto a serving platter and serve with a plum or strawberry reduction.
Observations
This recipe yields a cooling, creamy pudding that is perfect when served chilled. Its firm yet velvety texture carries the subtle, sweet essence of coconut, making it a versatile base that pairs beautifully with tangy or sweet fruit sauces.
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