Coconut Pudding (Manjar Branco)
Coconut Pudding (<i>Manjar Branco</i>)
Rating: (1 rated)
  • 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.
  • Description
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