Coconut pudding with prune sauce

Name: Coconut pudding with prune sauce
Total time: 45 min
Ingredients: 500ml of whole milk; 6 tbsp of cornflour; 500ml of double cream; 250ml of coconut milk; 100g of coconut, freshly grated or desiccated; 6 tbsp of sugar; 1/2 tsp vanilla paste; 200g of pitted prunes, chopped; 120ml of water; 50ml of red wine, (optional); sugar, to taste (I used 2 tbsp); 1 cinnamon stick; 2 cloves; 200g of pitted prunes, left whole

by Rosana McPhee

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Dessert
easy
8
45 minutes

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Rosana McPhee shares her recipe for Manjar de Coco, a Brazilian coconut pudding recipe commonly eaten at festivals or family gatherings. Served with a sticky sauce made from luscious prunes, this is a wonderful summer dessert fit for a big family barbecue.

First published in 2016

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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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Imperial

Coconut custard

500ml of whole milk
6 tbsp of cornflour
500ml of double cream
250ml of coconut milk
100g of coconut, freshly grated or desiccated
6 tbsp of sugar
1/2 tsp vanilla paste

Prune sauce

200g of pitted prunes, chopped
120ml of water
50ml of red wine, (optional)
sugar, to taste (I used 2 tbsp)
1 cinnamon stick
2 cloves

To finish the sauce

200g of pitted prunes, left whole

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Method

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

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

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

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

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

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

First published in 2016

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Rosana McPhee

Brazilian food and travel blogger, living in London.

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