Brazilian recipe
Coconut Cornstarch Pudding (Manjar de coco)
A traditional Brazilian dessert, this coconut pudding 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 or grocery stores. The milk and sugar are staples, while coconut milk and shredded coconut are typically located in the baking or international foods aisle. Cornstarch can be found in the baking section.
Preparation method
- Combine the milk, sugar, coconut milk, and shredded coconut in a saucepan.
- Dissolve the cornstarch in a small amount of the measured milk before adding it to the pan.
- Pour the dissolved cornstarch mixture into the saucepan with the other ingredients.
- Place the pan over medium heat.
- Stir constantly until the custard begins to thicken.
- Cook for an additional minute once the mixture reaches a boil.
- Transfer the mixture into a decorative mold that has been lightly oiled or dampened with water.
- Allow the dessert to cool to room temperature.
- Refrigerate for 2 hours until fully set.
- Unmold and serve with your choice of plum or strawberry syrup.
Observations
This recipe yields a refreshing and creamy dessert that is best served chilled for any gathering. It features a firm consistency and a perfectly balanced coconut flavor, making it an ideal match for various fruit syrups.
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