Brazilian Coconut Pudding with Plum Caramel Sauce
Ingredients
- 1 liter whole milk
- 1 box condensed milk
- 1 box heavy cream
- 6 tablespoons cornstarch
- 1 bottle (200 ml) coconut milk
- 1 package (100g) shredded coconut (flaked)
Sauce
- 2 cups sugar
- 1 cup hot water
- 1 can (400g) plums in syrup
Preparation
In a large pot, combine cornstarch and milk, mixing until cornstarch is completely dissolved
Add condensed milk, coconut milk, shredded coconut, and heavy cream
Cook over medium heat, stirring constantly, until thickened and bubbling
Pour into a lightly oiled mold with a central hole
Cool slightly, cover with plastic wrap, and refrigerate for 4 to 5 hours or overnight
Sauce
Prepare the sauce once the manjar is set
In a pot, melt sugar over medium heat, stirring occasionally until dissolved
Gradually add hot water (taking care to avoid splatters)
Simmer over low heat, stirring, until smooth
If using plums, add them and simmer for 2 minutes
Cool the sauce, then pour over the chilled manjar
Decorate with plums
Tips
Use a 20 cm (8 inch) diameter mold with a central hole, about 8 cm (3 inch) height
Chilling overnight yields the best texture
