Brazilians LOVE anything coconut, and I am no exception. ‘Manjar Branco’ (Brazilian coconut pudding) was a favorite growing up in Rio, where the coconuts would literally fall onto our head if we were not careful. My parents home was a paradise of sorts, with all sorts of fruit trees growing all around. Good times. Simple, light and sweet just like this coconut milk pudding known in English as blancmange.
You will need:
- 1 can condensed milk
- 2 cups of milk
- 1 cup coconut milk
- 4 tbsp cornstarch
- 1 tsp vanilla extract
In a saucepan, combine condensed milk, milk, coconut milk, cornstarch and vanilla extract. Stir well until completely dissolved.
Place the pan in medium-heat, stir it constantly while simmering it gently for about 15 minutes or until you have a very thick custard.
Slightly glaze the jelly mold with a bit of oil.
Pour the custard it the mold. Let it cool and then refrigerate for at least 2 hours or until set.
Unmold the manjar on a flat plate.
For the Syrup:
- ¼ cup white sugar
- 1/2 cup water
- 1 cup pitted dry prunes
Combine water and sugar in a small saucepan and cook it until it becomes a syrup. Add the prunes and give it a stir. Cook it for a few minutes until prunes and moist and soft. Pour the prunes syrup over the pudding and your manjar branco is ready to be served.
You can also serve them in individual cups like this one.
Or in pretty glasses like this serving suggestion by Sabine Hueck Catering in Germany.
Main Photograph Brazilian Foodie.