Brazilian recipe
Coconut Cornstarch Pudding (Manjar de coco)
This coconut pudding is a classic Brazilian dessert, celebrated for its smooth, velvety texture and straightforward preparation.
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Ingredients
1 liter milk
1 small bottle coconut milk
100 g unsweetened shredded dry coconut
6 tablespoons cornstarch
8 tablespoons sugar
1 small bottle coconut milk
100 g unsweetened shredded dry coconut
6 tablespoons cornstarch
8 tablespoons sugar
Where to find ingredients
All ingredients can be found at local supermarkets or general grocery stores; dried shredded coconut is often found in the baking aisle.
Preparation method
- Combine the milk, sugar, coconut milk, and shredded coconut in a saucepan
- Dissolve the cornstarch in a small amount of reserved milk
- Add the dissolved cornstarch to the mixture in the pan
- Place over medium heat
- Stir constantly until the cream thickens
- Cook for one more minute after it reaches a boil
- Transfer the mixture to a decorated mold lightly greased with oil or dampened with water
- Wait for the dessert to cool
- Refrigerate for 2 hours to set
- Unmold and serve with plum or strawberry syrup
Observations
This recipe yields a refreshing and creamy dessert, perfect for serving chilled at any gathering. It achieves a firm consistency with a perfectly balanced coconut flavor, pairing beautifully with traditional fruit syrups.
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