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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