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Manjar de coco - Brazilian coconut custard


Manjar de coco - Brazilian coconut custard 

For the pudding

3 cups whole milk

½ cup of condensed milk
8 tbsp sugar

2 cups coconut milk

5 tbsp corn starch

1 Bundt cake pan, lightly greased with canola or any flavorless oil

For the sauce

1 ½ cup pitted prunes
6 tbsp sugar

1 & ½ cups water

2 cloves

2 inch cinnamon stick



Mix pudding ingredients together in a pan. Set heat to medium and cook pudding until it thickens to a polenta consistency. Lower the temperature to minimum and simmer for another 5 minutes, stirring it at all times. Transfer mixture to greased Bundt cake pan. Cover with greased plastic film. Let it cool. Turn it upside down onto a nice platter. Refrigerate.

Place dried plums, cinnamon, cloves, sugar and water in a pan. Cook until prunes are soft and the liquid turns syrupy. Discard cinnamon stick and cloves. Let cool. Pour over pudding.
It can be served chilled or at room temperature.
This is super simple and a popular dessert that Brazilians adore.