📝 About This Recipe
A crown jewel of Brazilian family gatherings, Manjar Branco is a silky, snow-white coconut custard that perfectly balances tropical sweetness with a sophisticated touch. This traditional dessert features a delicate, melt-in-the-mouth texture contrasted by a rich, mahogany-hued syrup of simmered prunes and warm spices. It is a cooling, elegant masterpiece that captures the soulful essence of Brazilian hospitality in every spoonful.
🥗 Ingredients
The Coconut Custard
- 1 liter Whole milk (full fat is recommended for creaminess)
- 400 ml Coconut milk (two standard bottles or cans, full fat)
- 395 grams Sweetened condensed milk (one standard tin)
- 1 cup Cornstarch (leveled)
- 50 grams Unsweetened shredded coconut (fine or medium flake)
- 1 pinch Salt (to balance the sweetness)
- 1 teaspoon Vanilla extract (optional, for depth)
The Prune Syrup (Calda de Ameixa)
- 200 grams Dried pitted prunes (soft, high quality)
- 1.5 cups Granulated sugar
- 2 cups Water
- 1 piece Cinnamon stick (about 3 inches long)
- 3-4 pieces Whole cloves
- 1 teaspoon Lemon juice (to prevent crystallization)
👨🍳 Instructions
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1
Start by preparing your mold. Lightly grease a 9 or 10-inch Bundt pan or a traditional tube pan with a very thin layer of neutral oil or rinse it with cold water and leave it slightly damp; this ensures the pudding releases perfectly later.
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2
In a large, heavy-bottomed saucepan, whisk together the cold milk and cornstarch until the starch is completely dissolved and no lumps remain.
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3
Add the coconut milk, sweetened condensed milk, shredded coconut, and a pinch of salt to the saucepan. Stir well to combine.
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4
Place the pan over medium heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the bottom and corners of the pan to prevent the mixture from sticking or burning.
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5
Once the mixture begins to thicken and reaches a boil, reduce the heat to low. Continue cooking and stirring vigorously for another 5-7 minutes to ensure the cornstarch is fully cooked and the texture is velvety.
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6
Remove from heat and stir in the vanilla extract if using. Immediately pour the hot custard into the prepared mold, smoothing the top with a spatula.
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7
Let the pudding cool to room temperature on the counter. Once cool, cover with plastic wrap (pressing it against the surface to prevent a skin from forming) and refrigerate for at least 4-6 hours, or ideally overnight.
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8
While the pudding sets, prepare the syrup. In a medium saucepan, combine the sugar, water, cinnamon stick, and cloves.
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9
Cook over medium heat without stirring until the sugar dissolves and the liquid begins to simmer. Add the prunes and the lemon juice.
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10
Simmer the syrup for 15-20 minutes until it reduces slightly and achieves a light syrupy consistency and a beautiful amber color. The prunes should be plump and soft.
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11
Remove the syrup from the heat and let it cool completely. Transfer to a glass jar and refrigerate until ready to serve.
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12
To serve, gently pull the edges of the pudding away from the mold with your fingers to break the vacuum. Invert the mold onto a large rimmed serving platter.
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13
Slowly lift the mold away. Pour the chilled prune syrup over the top, allowing the prunes to settle in the center hole and the syrup to cascade down the sides.
💡 Chef's Tips
For an ultra-smooth texture, you can strain the milk and cornstarch mixture through a fine-mesh sieve before cooking. Always cook the custard on low-medium heat; rushing the process can lead to a 'floury' taste if the cornstarch doesn't cook through. If the pudding resists unmolding, dip the bottom of the pan in warm water for 10 seconds to loosen the edges. You can substitute the prunes with dried apricots or even a fresh berry coulis if you prefer a modern twist. Make sure the syrup is completely cold before pouring over the pudding to prevent the custard from melting.
🍽️ Serving Suggestions
Serve chilled as a refreshing finale to a heavy Brazilian 'Feijoada' lunch. Pair with a glass of ice-cold Sparkling Moscato or a traditional Brazilian Cafezinho. Garnish with a few fresh mint leaves for a pop of color against the white custard. This dessert is best enjoyed within 3 days; keep refrigerated at all times. For a festive look, sprinkle toasted coconut flakes over the syrup just before bringing it to the table.