Brazilian recipe
Coconut Pudding (Manjar de coco)
Coconut pudding is a classic Brazilian dessert, prized for its smooth texture and simple preparation.
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Ingredients
1 litre milk
1 small jar coconut milk
100 g unsweetened dried shredded coconut
6 tablespoons cornstarch
8 tablespoons sugar
1 small jar coconut milk
100 g unsweetened dried shredded coconut
6 tablespoons cornstarch
8 tablespoons sugar
Where to find ingredients
Look for the ingredients in the dairy aisle, baking section, and coconut products shelf at supermarkets or neighborhood grocery stores. If needed, cornstarch can be substituted with cornflour, keeping the same quantity.
Preparation method
- Mix the milk, sugar, coconut milk and shredded coconut in a saucepan
- Dissolve the cornstarch in a small amount of the reserved milk
- Add the dissolved cornstarch to the mixture in the saucepan
- Bring to medium heat
- Stir constantly until the cream thickens
- Cook for another minute after it comes to a boil
- Transfer the mixture to a decorated mould previously greased with oil or just moistened with water
- Let the dessert cool
- Refrigerate for 2 hours to set
- Unmould and serve with plum or strawberry syrup
Observations
This recipe makes a refreshing, creamy dessert that is best served chilled for any occasion. The texture is firm and the coconut flavour is nicely balanced, pairing perfectly with fruit syrups.
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