Manjar Branco is an old favorite of mine. A coconut pudding very commonly found in other cultures and known as Blancmange, blamesir, coconut flan. You name it.
For some reason mum used to prepare it only for our Christmas festivities so this simple dessert became a traditional dish in my family. In fact, mum has used the same jelly mold for ages to give it that very specific shape.
This coconut pudding is a refreshing dessert, very light in the mouth and it’s texture is almost like a firm custard.
So few days ago I found online that same vintage jelly mold of mum’s, except in a different colour. I ended up buying it and here it is this simple dish that brought me back some memories of my childhood, helping mum to decide which shaped lid we would use for the manjar branco on that Christmas.
1 l whole milk
250 ml coconut milk
7 tbsp cornstarch
1 tsp vanilla paste
¼ cup white sugar
1/2 cup water
100 g pitted dry prunes
Combine water and sugar in a small saucepan and cook it until it becomes a syrup. Add the prunes and give it a stir. Cook it for a few minutes until prunes and moist and soft. Reserve it.
In a saucepan, combine milk, cornstarch, coconut milk and vanilla paste. Stir well until completely dissolved.
Place the pan in medium-heat, stir it constantly while simmering it gently for about 15 minutes or until you have a very thick custard.
Slightly glaze the jelly mold with a bit of oil.
Pour the custard it the mold. Let it cool and then refrigerate for at least 2 hours or until set.
Unmold the manjar on a flat plate. Pour the prunes syrup over the pudding and your manjar branco is ready to be served.