Brazilian recipe
Coconut Pudding (Manjar de coco)
This classic Brazilian dessert is celebrated for its velvety texture and straightforward preparation, making it a refreshing treat.
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Ingredients
1 litre whole milk
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornflour
8 tablespoons granulated sugar
200 ml coconut milk
100 g unsweetened desiccated coconut
6 tablespoons cornflour
8 tablespoons granulated sugar
Where to find ingredients
Find dairy and dry goods at local markets or supermarkets in areas like Dar es Salaam or Arusha; coconut milk is widely available in the tinned goods aisle. If fresh coconut is accessible, you may grate it as a substitute for desiccated coconut.
Preparation method
- Combine the milk, sugar, coconut milk, and desiccated coconut in a saucepan.
- Dissolve the cornflour in a small amount of cold milk set aside from the total measure.
- Whisk the dissolved cornflour into the pan mixture.
- Place the pan over medium heat.
- Stir constantly until the custard thickens to a smooth consistency.
- Cook for an additional minute after it reaches a boil to ensure the starch is fully incorporated.
- Pour the mixture into a decorative mould that has been lightly oiled or dampened with water.
- Allow the pudding to cool down to room temperature.
- Place it in the refrigerator for at least 2 hours to set completely.
- Turn it out onto a platter and serve with a plum or strawberry reduction.
Observations
This recipe yields a light, creamy, and cooling dessert, perfect for serving chilled at any gathering. It boasts a firm consistency and a well-balanced coconut flavor, pairing beautifully with traditional fruit syrups.
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