Brazilian recipe
Creamy Coconut Pudding (Manjar de coco)
A quintessential Brazilian chilled dessert, this coconut pudding is celebrated for its velvety texture and straightforward preparation.
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Ingredients
1 litre of milk
200 ml of coconut milk
100 g of unsweetened desiccated coconut
6 tablespoons of cornstarch
8 tablespoons of white sugar
200 ml of coconut milk
100 g of unsweetened desiccated coconut
6 tablespoons of cornstarch
8 tablespoons of white sugar
Where to find ingredients
Find fresh or long-life milk and sugar at local Freetown markets or grocery stores. Desiccated coconut and coconut milk are commonly found in the baking or international food aisles. For a traditional serving, prune or strawberry syrup can be sourced from the pantry or fruit stalls.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a heavy-bottomed saucepan.
- Dissolve the cornstarch in a small portion of the milk kept aside from the main quantity.
- Pour the dissolved cornstarch mixture into the pan with the other ingredients.
- Place the saucepan over medium heat.
- Stir constantly to ensure the custard thickens evenly without lumps.
- Continue to cook for one minute once the mixture reaches a boil.
- Pour the mixture into a decorative ring mould that has been lightly greased with oil or rinsed with cold water.
- Allow the pudding to reach room temperature.
- Refrigerate for at least 2 hours until fully set.
- Turn out onto a serving plate and serve with a plum or strawberry reduction.
Observations
This recipe yields a refreshing and creamy dessert that is perfect for serving well-chilled at any gathering. It achieves a firm, sliceable consistency with a balanced coconut flavor that pairs exquisitely with fruit syrups or compotes.
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