Coconut pudding with prune sauce
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.
Ingredients
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
Method
1
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
2
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
3
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
4
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
5
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
6
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
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Coconut pudding with prune sauce
