Manjar Branco com Calda de Axaixa
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 4 hours 30 minutes (includes chilling)
Servings: 8 slices
Country of Origin: Brazil
Description
Manjar Branco is a delicate Brazilian coconut blancmange served with a sweet prune syrup. Silky and bright white, it is a staple dessert for New Year's celebrations across the country.
Presentation
Unmold onto a rimmed dish and spoon deep purple prune syrup over top, allowing prunes to settle around the base.
Ingredients
Coconut Pudding:
1 can (14 oz / 397 g) sweetened condensed milk
1 cup full-fat coconut milk
2 cups whole milk
1/2 cup cornstarch
1/2 cup unsweetened shredded coconut
Prune Syrup:
1 cup pitted dried prunes
1 cup water
1/2 cup granulated sugar
1 cinnamon stick
Directions
Dissolve cornstarch in whole milk in a saucepan until free of lumps.
Add sweetened condensed milk, coconut milk, and shredded coconut to saucepan.
Cook over medium heat, stirring constantly, until mixture thickens into a glossy paste (about 10 minutes).
Pour hot pudding into a 9-inch ring mold rinsed with cold water (do not wipe dry).
Chill in refrigerator for at least 4 hours until firmly set.
For syrup, combine prunes, water, sugar, and cinnamon stick in a small pot over medium heat.
Simmer for 12 to 15 minutes until prunes soften and liquid forms a light syrup; let cool.
Unmold blancmange onto a platter and pour cooled prune syrup over top.
Optional Variations
Passion Fruit Topping: Replace prune syrup with cooked passion fruit pulp and sugar syrup.
Berry Compote: Serve with a red raspberry and blackberry syrup for a tart fruit balance.
Cooking Tips
Rinsing the mold with cold water before pouring in pudding prevents sticking when unmolding.
Keep stirring bottom of saucepan continuously so cornstarch does not form lumps or burn.
Nutrition Facts (Per Serving)
Calories: 290 kcal
Carbohydrates: 48 g
Protein: 5 g
Fat: 9 g
Saturated Fat: 7 g
Sodium: 85 mg
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