Manjar de Coco: Authentic Brazilian Coconut Pudding with Plum Syrup

Have you ever tried Manjar de Coco? If not, get ready for a dessert that will truly enchant your palate. This Brazilian coconut pudding is a real delicacy, featuring an incredibly smooth texture and a flavor that is sure to impress. Best of all, this recipe is quick, easy to make, and uses simple ingredients you likely already have in your pantry.

Ingredients for the Brazilian Coconut Pudding:

Pudding:

• 1 cup cornstarch.
• 4 cups whole milk.
• 2 cans (14 oz each) sweetened condensed milk.
• 13.5 oz (approx. 400 ml) canned coconut milk.

Plum Syrup:

• 1 cup granulated sugar.
• 1/2 cup water.
• 3.5 oz (100g) pitted dried prunes.

How to Make Manjar de Coco:

Pudding:

1. In a saucepan, while off the heat, dissolve the cornstarch in the 4 cups of milk.
2. Add the two cans of sweetened condensed milk and the coconut milk.
3. Turn the heat to medium and stir constantly until the mixture thickens.
4. Cook for an additional 15 minutes over medium-low heat.
5. Pour the mixture into a lightly greased ring mold (or pudding mold) and refrigerate for at least two hours to set.

Plum Syrup:

1. In a small saucepan, melt the sugar over medium heat until it forms a golden caramel.
2. Add the water gradually, stirring quickly so the caramel doesn’t clump.
3. Add the pitted prunes and let it simmer for about two minutes.
4. Remove from heat and let the syrup cool.

Assembly:

1. Once the coconut pudding has firmed up in the refrigerator, carefully unmold it onto a serving plate.
2. Pour the cooled plum syrup over the pudding, covering the surface.
3. Allow the pudding to absorb some of the syrup before slicing.
4. Serve each slice with a generous spoonful of the syrup, enjoying the delicious contrast between the creamy coconut pudding and the sweet, tangy plums.

Pro-Tips:

It is important to stir constantly so the pudding becomes silky smooth and lump-free. Use a greased 9-inch ring mold (or similar) to achieve the classic shape. Let it chill for at least two hours to ensure it sets properly.

Prep Time:

Preparation is quick, taking about 15 minutes to cook the pudding mixture, plus 2 hours to chill. The plum syrup takes about 10 minutes to prepare.

Yields:

This recipe yields enough to serve the whole family.

A Touch of Nostalgia:

Manjar de Coco is a dessert that brings back the nostalgia of “grandma’s kitchen.” Many who grew up with this delight remember versions made with fresh homemade coconut milk. Today, with the convenience of store-bought canned coconut milk and condensed milk, we can recreate this authentic delicacy quickly and easily without losing that classic flavor.