Snack · 50 min · brazilian

Manjar Branco (Coconut Pudding)

A Brazilian snack built around coconut milk and milk — on the table in 50 minutes. The macros do the talking: 5g protein, 64g carbs, and 17g fat in every 430-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Coconut milk
• 2 cups Milk
• 1 cup Sugar
• 0.5 cup Cornstarch
• 1 cup Prunes
• 0.5 cup Sugar
• 1 cup Water
• 1 Cinnamon stick

Steps

1. Whisk the coconut milk, milk, sugar, and cornstarch together until completely smooth — no lumps now, or no smoothness later.
2. Cook over medium heat, stirring constantly, until it thickens to a heavy, glossy cream that holds soft peaks, about 10 minutes.
3. Pour into a rinsed (not dried) ring mold — the film of water helps it release — and chill at least 4 hours until firmly set.
4. For the prune syrup, simmer the prunes with the sugar, water, and cinnamon stick 15 minutes until the prunes plump and the syrup turns ruby-dark. Cool.
5. Unmold the pudding onto a platter — it should slide out with a satisfying wobble — and spoon the prunes and syrup over and around it.
6. Serve chilled. The snowy coconut pudding against the dark, winey prunes is one of Brazil’s most beautiful desserts.

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