Recipes  
Coconut Pudding (<i>Manjar Branco</i>)
Coconut Pudding (<i>Manjar Branco</i>)
Open in full-screen mode

Coconut Pudding (Manjar Branco)

Preparation
15 MIN
Cooking
5 MIN
Chilling
4 H
Servings
6
Share

Ingredients

Preparation

  1. In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the egg yolks, vanilla bean and seeds. Add the coconut milk and milk.
  2. Bring to a boil over medium heat and simmer, whisking constantly, for about 1 minute or until the mixture thickens. Strain and pour into six 125 ml (½ cup) ramekins. Cover with plastic wrap directly on the cream. Refrigerate for 4 hours or overnight.
  3. To serve, garnish with the shredded coconut.

Note

Avoid using light coconut milk in this recipe, because its taste is too faint and the pudding won’t be as creamy.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.