Brazilian recipe
Coconut Blancmange (Manjar de coco)
A traditional Brazilian chilled dessert known for its velvety texture and delicate coconut flavor.
0.0 / 5 by 0 Reviews
Ingredients
1 liter milk
200 ml coconut milk
100 g unsweetened shredded coconut
6 tablespoons cornstarch
8 tablespoons sugar
200 ml coconut milk
100 g unsweetened shredded coconut
6 tablespoons cornstarch
8 tablespoons sugar
Where to find ingredients
Milk, sugar, and cornstarch are available at local supermarkets. Coconut milk and shredded coconut can be found in the baking or international aisles. As a substitute for fresh coconut milk, canned coconut cream can be used.
Preparation method
- Combine the milk, sugar, coconut milk, and shredded coconut in a saucepan.
- Dissolve the cornstarch in a small amount of reserved cold milk.
- Add the dissolved cornstarch to the mixture in the saucepan.
- Place the saucepan over medium heat.
- Stir constantly until the cream thickens.
- Cook for one additional minute after it reaches a boil.
- Pour the mixture into a decorative mold lightly greased with oil or dampened with water.
- Allow the dessert to cool to room temperature.
- Refrigerate for 2 hours until it sets firmly.
- Unmold and serve accompanied by plum or strawberry syrup.
Observations
This recipe produces a refreshing and creamy dessert that is best served chilled. The consistency is firm yet smooth, offering a balanced coconut profile that pairs perfectly with fruit syrups or compotes.
Ratings and comments