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Manjar de Coco: Brazilian Coconut Pudding with Prune Sauce Recipe

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4 from 56 reviews

Manjar de Coco is a traditional Brazilian coconut pudding known for its creamy texture and rich coconut flavor. This dessert combines shredded coconut, coconut milk, and sweetened condensed milk, thickened with cornstarch, and is served chilled with a luscious homemade prune sauce that adds a delightful sweet and fruity contrast.

Ingredients

Coconut Pudding

  • 1 tablespoon neutral oil (for greasing the mold)
  • 1 liter whole milk
  • 50 grams unsweetened shredded coconut
  • 400 milliliters coconut milk (1 can)
  • 395 grams sweetened condensed milk
  • 100 grams cornstarch

Prune Sauce

  • 200 grams granulated sugar
  • 200 grams pitted prunes
  • 115 milliliters hot water
  • Pinch of salt

Instructions

  1. Prepare the reserved milk: Pour 240 milliliters (1 cup) of whole milk into a bowl and set aside for later use.
  2. Grease the mold: Lightly coat your chosen mold with 1 tablespoon of neutral oil, evenly spreading it with a paper towel or pastry brush to ensure the pudding releases easily after setting.
  3. Blend ingredients: In a blender, combine the 50 grams of unsweetened shredded coconut, 395 grams sweetened condensed milk, 400 milliliters coconut milk, and the remaining 760 milliliters (0.76 liters) of whole milk. Pulse a few times to break down the coconut pieces and mix well. Let this mixture sit for about 10 minutes to allow the flavors to meld.
  4. Bloom the cornstarch: Whisk the 100 grams of cornstarch thoroughly into the reserved 240 milliliters of whole milk. The cornstarch will settle at the bottom as it rests, so whisk it again just before using to keep it well combined.
  5. Cook the pudding base: Pour the blended coconut mixture into a large pot over medium to medium-high heat. Stir frequently for about 5 to 7 minutes until the mixture nears a simmer.
  6. Add cornstarch mixture: Whisk the cornstarch and milk blend once more, then slowly pour it into the simmering pot while stirring constantly with a spatula, scraping the sides and bottom to prevent a film from forming.
  7. Thicken the pudding: Continue stirring vigorously, now using a whisk, until the mixture thickens and ribbons off the whisk, indicating it can hold its shape when poured.
  8. Mold and chill: Pour the hot pudding into the prepared mold and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool on the counter for about 1 hour, then refrigerate for at least 6 hours or ideally overnight to set completely.
  9. Prepare the prune sauce: In a pan over medium heat, melt 200 grams granulated sugar until it turns golden. Quickly add the 200 grams pitted prunes, 115 milliliters hot water, and a pinch of salt. The mixture will bubble vigorously; stir continuously until smooth and glossy. Remove from heat and cool to room temperature.
  10. Unmold and serve: Run a thin knife around the edge of the pudding mold, invert it onto a serving plate, and gently lift away the mold. Spoon the room-temperature prune sauce over the pudding, allowing it to cascade down the sides, and arrange some prunes attractively on top before serving.

Notes

  • Allowing the pudding to chill overnight enhances its flavor and texture.
  • Pressing plastic wrap directly onto the pudding surface prevents skin formation for a silky texture.
  • The prune sauce can be made ahead and refrigerated; bring to room temperature before serving.
  • Use a non-stick or silicone mold for easier unmolding.
  • For a less sweet version, reduce the amount of sweetened condensed milk slightly.

Find it online: https://recipethrive.com/manjar-de-coco-brazilian-coconut-pudding-with-prune-sauce-recipe/