Manjar de coco com calda de ameixa | Rita Lobo | Cozinha Prática

Experience the indulgent flavors of Brazil with "Manjar de Coco com Calda de Ameixa," an exquisite coconut pudding complemented by a luscious plum sauce. This creamy dessert combines the smoothness of coconut with the rich sweetness of prunes, offering a delightful treat perfect for any occasion.

Ingredients

🥥 400 ml Coconut milk Leite de coco
🥛 1 liter Milk Leite
🥫 1 can Condensed milk Leite condensado
🌽 1 cup Cornstarch Amido de milho
🛢️ A thin layer of Oil for greasing the mold
🍑 300 g Dried prunes with pits Ameixa seca com caroço
💧 2 ½ cups Water Água
🍬 ¾ cup Sugar Açúcar
🌿 1 Cinnamon stick Rama de canela

Instructions

1- Prepare the Mold:

• Lightly grease a 22 cm diameter, 6.5 cm high round mold with a hole in the middle using a thin layer of oil applied with a paper towel.

2- Combine Ingredients in Pot:

• In a medium pot, mix the coconut milk, 3 cups of milk, and the condensed milk. Stir well with a whisk to combine.

3- Dissolve Cornstarch:

• In a small bowl, dissolve the cornstarch in the remaining 1 cup of milk.

4- Cook the Cream:

• Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low.

5- Add Cornstarch Mixture:

• Gradually stir in the dissolved cornstarch, constantly stirring with the whisk, for about 3 minutes until a thick cream forms.

6- Transfer to Mold:

• Remove from heat and immediately pour the hot coconut cream into the prepared mold. Smooth the surface with a silicone spatula.

7- Cover and Cool:

• Cover the surface of the pudding with plastic wrap, ensuring it touches the surface directly. Allow to cool at room temperature before refrigerating for at least 3 hours, preferably overnight.

8- Unmold and Serve:

• Run a knife along the edges of the pudding to loosen it, then invert onto a serving platter. Serve with plum sauce.

9- Make the Syrup:

• In a small pot, combine the water and sugar. Stir to dissolve the sugar over medium heat.

10- Cook Prunes:
- Add the prunes to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 25 minutes until the prunes soften and a thin syrup forms.

11- Add Cinnamon and Finish Cooking:
- Add the cinnamon stick and continue cooking for 5 more minutes.

12- Cool the Sauce:
- Transfer the sauce to a bowl and allow it to cool to room temperature before chilling in the refrigerator.

Prep Time: 15 minutes
Cook Time: 30 minutes pudding, 30 minutes sauce
Total Time: Approximately 4 hours, including chilling time
Servings: 8
Calories: Estimated 250
Proteins: 5g
Fats: 8g
Carbohydrates: 45g
Equipment:

• 🥄 Whisk
• 🍲 Medium pot
• 🌡️ Measuring cups
• 🥄 Silicone spatula
• 🥣 Small bowl
• 🧊 Refrigerator
• 🥄 Wooden spoon

Cooking Tips:

• Use a non-stick mold to facilitate easy unmolding of the pudding.
• Ensure the plastic wrap directly touches the pudding to prevent skin formation.
• The sauce will thicken as it cools, so don't make it too thick initially.

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Manjar de Coco com Calda de Ameixa