The “manjar branco” is a traditional New Year’s Eve dinner party recipe. In Brazil the color white, a symbol for peace in African culture, brings good luck.
This pudding is perfect for dessert, especially after a hearty meal such as “feijoada” or “churrasco”.
For the pudding:
• 100 g corn starch
• 150 g sugar
• 1 litre milk
• 30 g dry grated coconut, optional
• 200 ml coconut milk
For the prune syrup:
• 25 pitted dried prunes
• 200 g sugar
• 350 ml water
- Dissolve the starch in the coconut milk, add all other pudding ingredients and cook in a thick bottomed pot over medium heat, stirring to prevent the cream from sticking to the bottom of the pan.
- Once thickened, cook for another 2 minutes, stirring constantly. If you want to pour the pudding into individual dessert bowls (not unmould), you can add more 200 ml milk or coconut milk to make it softer.
- Pour the hot cream into a tube pan (lightly oiled with corn oil) or into individual dessert bowls. Allow to cool then store covered in the fridge. Prepare the day before eating for best results.
- Combine the syrup ingredients in a saucepan, cook over a moderate heat and stir until the sugar is dissolved.
- Boil until it becomes a thick syrup; it takes about 10 minutes.
- Let the syrup cool, then store in refrigerator.
- Unmold the pudding onto a deep serving plate and pour the prune syrup over it. If using individual dessert bowls pour the syrup just before serving.
- Store in fridge.
Yield: 10 – 12 servings.
Posted on: 11 November 2011