Manjar Blanco

The last of this years showcase I am again featuring something coconut. This Brazilian treat popular around the holidays is a delightful coconut pudding molded and then topped with plum sauce.

1 (14 oz.) can sweetened condensed milk
1/2 c. cornstarch
Pinch Salt
2 c. milk
2 c. coconut milk
1/2 tsp. vanilla extract

Plum jam for serving

Whisk together the milk and the cornstarch until smooth and all the lumps are out. Add the sweetened condensed milk, salt, and coconut milk and whisk to combine.

Heat the mixture over medium high heat, stirring constantly. Cook and stir until the mixture thickens. Remove from the heat and immediately pour in to molds or small custard dishes to set up. It starts to thicken immediately to work quickly.

Chill the custard for an hour to cool completely. Cover with plastic wrap and chill overnight.

Gently pull on the sides of the custard to loosen from the dish and unmold on to a serving plate. Top with plum jam and serve. 


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