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.