- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 760 kcal
Quick summary
“A timeless classic for holiday parties and family lunches, this manjar branco combines the unctuous creaminess of coconut milk thickened on the stove with the classic acidic and sweet plum syrup topping. It is worth making for the ease of the no-bake dessert that unmolds with a glossy perfection.”
What you need to know
- A maisena deve dissolver na água fria antes de entrar na panela quente para não formar grumos
- O cozimento em fogo médio exige mexer sem parar com espátula para não queimar a base
- A forma umedecida com água gelada é o segredo para o manjar se soltar com perfeição ao desenformar
Ingredients
Main
- 1 liter coconut milk
- 1 cup sugar
- 1/2 cup cornstarch
- 1 pinch of salt
- 1/2 cup water
- Plum syrup to serve
Instructions
Principal
- In a saucepan, mix the coconut milk, sugar, and a pinch of salt. Bring to medium heat, mixing well.
- In a separate bowl, dissolve the cornstarch in the water.
- When the coconut milk mixture is heated, add the dissolved cornstarch.
- Continue stirring until the mixture starts to thicken and form a smooth cream.
- Pour the mixture into a previously moistened flan mold.
- Let it cool at room temperature and then refrigerate for at least 4 hours.
- Unmold the manjar carefully.
- Serve with plum syrup on top.
Chef's tips
- Cozinhe o creme por pelo menos 3 a 5 minutos após levantar fervura para eliminar qualquer resíduo de gosto de amido cru
- Aguarde o creme esfriar totalmente em temperatura ambiente antes de transferir para a geladeira para não formar água de condensação
- Desenforme o manjar apenas gelado após as 4 horas mínimas, passando a ponta dos dedos umedecidos para descolar a borda
Variations
- Adicione meia xícara de coco ralado seco ou fresco à massa na panela para trazer textura mastigável ao corte
- Acrescente uma colher de sopa de água de flor de laranjeira ao creme ainda quente para conferir aroma floral árabe
- Sirva em taças individuais dispensando o desenforme e cobrindo cada porção com uma ameixa e calda morna
Substitutions
- O leite de coco tradicional de garrafa pode ser substituído por leite de coco fresco caseiro batido e coado
- O açúcar refinado pode ser substituído por açúcar demerara triturado ou açúcar cristal na mesma proporção
- A clássica calda de ameixas pretas pode ser trocada por calda caseira de frutas vermelhas ou goiabada derretida
How to store
Keep the unmolded manjar on a platter covered with plastic wrap in the refrigerator for up to 4 days. Keep the plum syrup in a separate container and drizzle only the slices at the time of serving so as not to stain the white.
Can it be frozen?
It is not recommended to freeze coconut manjar, as the cornstarch undergoes syneresis upon thawing, releasing a large amount of water and leaving the texture spongy. Keep the dessert only under regular refrigeration.
What to serve with
Pairs perfectly with warm black plum sauce, fresh apricot sauce, or sweet Port wine. It also makes an excellent pair with strong brewed coffee without sugar to balance the sweet profile of the coconut.
Frequently asked questions
Why did the coconut manjar break when unmolding?
This happens if it is unmolded while still warm or if the mold was not moistened with ice water before pouring the hot cream.
Can I use a silicone pan to make the manjar?
Yes, moistened silicone molds make it much easier to unmold, just pull the tabs slightly before turning onto the plate.
Can I make the plum syrup with the dried plums themselves?
Yes, boil 150g of pitted prunes with 1 cup of water and half a cup of sugar for 10 minutes until a shiny syrup forms.
How to avoid cornstarch lumps in the manjar?
Completely dissolve the cornstarch in the cold water before mixing it with the coconut milk and whisk vigorously with a wire whisk in the pan.
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