Manjar branco (Coconut Pudding)

Manjar branco (Coconut Pudding)


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

Preparation method

  1. 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.
  2. 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.
  3. 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.
  4. Combine the syrup ingredients in a saucepan, cook over a moderate heat and stir until the sugar is dissolved.
  5. Boil until it becomes a thick syrup; it takes about 10 minutes.
  6. Let the syrup cool, then store in refrigerator.
  7. 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.
  8. Store in fridge.

Yield: 10 – 12 servings.

Posted on: 11 November 2011