Manjar BrancoCoconut Flan

Silky Coconut Milk Pudding under Prune Syrup.

• 8 portions
• Prep 20 mins
• Cook 10 mins
• Nacional

Manjar branco is the white coconut flan that anchors the Brazilian buffet table, always under its plum-dark prune syrup — a Portuguese inheritance gone tropical. Its virtue is texture: starch-thickened coconut milk that slices clean yet melts on the tongue.

Ingredients

Pudding

• •400 ml coconut milk (1 can)
• •400 ml whole milk
• •200 g sugar
• •4 tbsp cornstarch
• •1 pinch fine sea salt

Prune syrup

• •12 pitted prunes
• •150 ml water
• •3 tbsp sugar

Method

1. Dissolve the starchWhisk the cornstarch into the whole milk until completely smooth in a heavy pot — no lumps survive this stage, so take the time.
2. Cook to silkAdd the coconut milk, sugar, and salt and cook over medium heat, stirring constantly, until it thickens to a slow-blanketing custard, about 8 minutes. It will pass through a phase of looking wrong before it turns glossy — keep stirring.
3. MoldPour into a 1.5-liter ring mold or 8 individual cups, smooth the top, and chill at least 4 hours.
4. Prune syrupSimmer the prunes, water, and sugar for 5 minutes into a dark loose syrup. Cool completely.
5. Unmold and dressDip the mold in hot water for 10 seconds, invert onto a plate, and spoon the prunes and syrup over.

Questions