Brazilian recipe
Coconut Cornstarch Pudding (Manjar de coco)
This classic Brazilian chilled dessert is cherished for its velvety texture and delicate coconut flavour.
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Ingredients
1 litre whole milk
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornstarch
8 tablespoons granulated sugar
Where to find ingredients
You can find all ingredients at local grocery stores or supermarkets. Look for cornstarch in the baking aisle and desiccated coconut in the international or baking sections. If you cannot find unsweetened desiccated coconut, a lightly sweetened version may be used, though you should slightly reduce the added sugar.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a heavy-bottomed pot.
- Dissolve the cornstarch in a small splash of milk set aside from the total measure.
- Stir the dissolved cornstarch into the mixture in the pot.
- Place the pot over medium heat.
- Whisk constantly until the mixture thickens into a smooth cream.
- Continue to cook for one minute after it reaches a boil to ensure the starch is fully cooked.
- Pour the mixture into a lightly oiled decorative mould or one rinsed with cold water.
- Allow the dessert to cool to room temperature.
- Refrigerate for at least 2 hours until firmly set.
- Unmould and serve chilled, ideally accompanied by plum or strawberry syrup.
Observations
This recipe yields a refreshing and creamy dessert, perfect for serving chilled at any gathering. It boasts a firm consistency and a well-balanced coconut profile, pairing beautifully with traditional fruit syrups.
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