Coconut Pudding (Manjar Branco)

Name: Coconut Pudding (Manjar Branco)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 150 ml (2/3 cup) sugar; 45 ml (3 tbsp) cornstarch; 6 egg yolks; ¼ vanilla bean, split in half and seeds removed; 1 can 400 ml coconut milk (see note); 125 ml (½ cup) milk; 125 ml (½ cup) sweetened shredded coconut, toasted

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Preparation 15 min
Cooking 5 min
Chilling 4 h
Servings 6

Végétarien
Sans noix
Sans gluten

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Ingredients

- 150 ml (2/3 cup) sugar
- 45 ml (3 tbsp) cornstarch
- 6 egg yolks
- ¼ vanilla bean, split in half and seeds removed
- 1 can 400 ml coconut milk (see note)
- 125 ml (½ cup) milk
- 125 ml (½ cup) sweetened shredded coconut, toasted

Preparation

- 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.
- 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.
- To serve, garnish with the shredded coconut.

Note from Ricardo

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

Personal Note

RICARDO Measuring Cups Set

35.99 $

This set of 4 stainless steel measuring cups will measure ingredients with precision. Professional grade quality, these cups can be inserted into each other for easy storage.

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