Brazilian recipe
Classic Creamy Manjar de Coco
Manjar de coco is a classic, velvety Brazilian coconut dessert that’s naturally refreshing and incredibly easy to pull off.
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Ingredients
1 liter whole milk
1 small can (approx. 200ml) coconut milk
100g desiccated shredded coconut (unsweetened)
6 tablespoons cornstarch
8 tablespoons granulated sugar
1 small can (approx. 200ml) coconut milk
100g desiccated shredded coconut (unsweetened)
6 tablespoons cornstarch
8 tablespoons granulated sugar
Where to find ingredients
You can find all these ingredients in the baking or international aisles of your local supermarket. Whole milk and sugar are kitchen staples. Coconut milk is usually found in the Asian or international section. Look for desiccated, unsweetened coconut in the baking aisle near the nuts and flours. Cornstarch is standard in the baking aisle. If you have a local Latin American grocery store, you may find a wider selection of canned coconut milk and pre-made prune syrups (often sold as 'calda de ameixa').
Preparation method
- In a medium saucepan, whisk together the milk, sugar, coconut milk, and shredded coconut
- Dissolve the cornstarch in a small splash of cold milk reserved from the liter
- Stir the dissolved cornstarch mixture into the saucepan
- Place the pan over medium heat
- Stir constantly until the mixture thickens into a smooth cream
- Continue to cook for one minute after it reaches a boil to ensure the starch is fully cooked
- Pour the mixture into a decorative mold that has been lightly greased with neutral oil or rinsed with cold water
- Let the dessert cool down to room temperature
- Chill in the refrigerator for at least 2 hours until completely set
- Unmold and serve chilled, topped with traditional prune or fresh strawberry syrup
Observations
This recipe delivers a silky-smooth and refreshing dessert, perfect for serving chilled at any gathering. It has a firm, jelly-like consistency and a balanced coconut flavor that pairs beautifully with a sweet fruit syrup.
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