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Coconut pudding with prune sauce

Coconut pudding with prune sauce

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This recipe is for the Brazilian delicacy, Manjar de Coco (coconut custard). It is also known as Coconut blancmange, or 'Treat of the Gods' and is a very simple, sweet treat that dates back to colonial Brazil. It differs from other creams and puddings, as it is traditionally served with prune sauce, rather than the more common caramel sauce. There are only a few ingredients in coconut pudding and it doesn’t require much culinary trickery. It is sweet, light and just delicious when served with my aromatic prune reduction. In Brazil, it is eaten at festivals all over the country and makes a fantastic, tropical addition to any summer celebration. As usual, every Brazilian household has its own recipe, but here is my version.

Ingredients

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Method

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1
Make the custard the day before serving. Pour 240g of the milk in a bowl and sift in the cornflour. Stir with a spoon until the cornflour has dissolved and set aside
2
Combine the cream, sugar, vanilla paste, coconut milk, grated coconut and the remaining milk in a medium saucepan and place over a medium heat. Bring to the boil, stirring all the time to prevent the mixture from sticking to the bottom of the pan
3
Once boiling, gradually add the cornflour and milk mixture and continue to stir until the mixture has thickened over a low heat. Remove from the heat
4
Rinse a bundt mould with water (to prevent the custard sticking), then pour the custard into the mould. Cover with cling film, allow to cool, then refrigerate overnight
5
To make the prune sauce, heat all of the ingredients (except the whole prunes) in a medium pan and simmer for 10–15 minutes, or until the prunes have softened and formed a homogeneous syrup. Add the whole prunes and cook for a further 5 minutes
6
Let the syrup cool completely before turning the custard out onto a serving plate and drizzling over the prune syrup. Decorate the top of the pudding with a few of the whole prunes
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