Brazilian recipe
Coconut Blancmange (Manjar de coco)
A classic Brazilian dessert known for its velvety texture and simple preparation.
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Ingredients
1 liter of milk
1 small bottle of coconut milk
100 g of unsweetened dried shredded coconut
6 tablespoons of cornstarch
8 tablespoons of sugar
1 small bottle of coconut milk
100 g of unsweetened dried shredded coconut
6 tablespoons of cornstarch
8 tablespoons of sugar
Where to find ingredients
All ingredients are commonly available in local supermarkets and grocery stores. Cornstarch can be found in the baking aisle; unsweetened shredded coconut is often in the baking or organic sections.
Preparation method
- Mix 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 saucepan
- Place over medium heat
- Stir constantly until the cream thickens
- Cook for one more minute after reaching a boil
- Transfer the mixture to a decorative mold previously greased with oil or simply moistened with water
- Wait for the dessert to cool
- Refrigerate for 2 hours to set
- Unmold and serve accompanied by plum or strawberry syrup
Observations
This recipe results in a refreshing and creamy dessert, perfect for serving chilled on any occasion. The texture is firm and the coconut flavor is well-balanced, pairing perfectly with fruit syrups.
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