Brazilian Coconut Pudding Ring (Manjar Branco)
This beautiful dessert is typically prepared in a ring pan or decorative mold. The unmolded pudding is garnished with shaved coconut or with dried fruit in syrup, usually prunes.
Serves: 8Hands-on: 25 minutesTotal: 4 hours 25 minutesDifficulty: Medium
- 1 Tbsp. vegetable oil
- 6 Tbsp. cornstarch
- 2 cups whole milk, divided
- 1 can (14 oz.) sweetened condensed milk
- 1 can (13.5 oz.) coconut milk
- ¼ tsp. salt
- 1 tsp. coconut flavoring
- 1 cup sugar
- ½ cup water
- 1 cup shaved coconut
- Carefully brush the inside of a ring mold or gelatin mold with the vegetable oil.
- Place the cornstarch in a small bowl and whisk ⅓ cup of the milk into the cornstarch until smooth. Set aside.
- Add the remaining milk, the condensed milk, the coconut milk, the salt, and the coconut flavoring to a saucepan. Whisk in the cornstarch mixture. Bring to a simmer over medium-low heat, stirring constantly, and cook until mixture thickens, about 15 minutes.
- Remove from heat and pour mixture into mold. Chill in refrigerator for at least 4 hours.
- Place the sugar and water in a saucepan. Bring to a simmer over medium heat and cook until sugar is dissolved. Add the coconut and simmer over low heat until softened, about 5 minutes. Remove from heat and let cool.
- To unmold pudding, loosen the edges with a knife, then place a plate on top of the mold and invert mold and plate together, flipping the mold onto the plate. Decorate with shaved coconut before serving.