Coconut milk and prune pudding

Name: Coconut milk and prune pudding (Manjar)
Yield: Serves 6-8
Cuisine: Portuguese
Ingredients: 240 ml/16 tbsp cornflour (cornstarch); 60 ml/4 tbsp caster (superfine) sugar; 800 ml/½ pints/3 cups coconut milk; 500 ml/17 fl oz/2 generous cups sweetened condensed milk; 1 litre/1¾ pints/5 cups milk; 300 g/11 oz stoned (pitted) ready-to-eat prunes; 120 ml/4 fl oz/½ cup red wine; 250 ml/8 fl oz/1 cup water; 350 g/12 oz/1½ cups caster (superfine) sugar; 1 stick cinnamon; 3 whole cloves

Manjar

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

Manjar started out as a savoury soup enjoyed in the Portuguese court in the

16th century, but gradually lost its savoury elements. By the time it came to Brazil in the 19th century, the recipe was a rich dessert laced with sugar and coconut milk.

Ingredients

240 ml/16 tbsp cornflour (cornstarch)
1 litre/1¾

Europe
Americas
Portugal
Brazil
Dessert
Vegetarian
Gluten-free
South America

Method

1 In a heavy pan, blend the cornflour with about 120ml/4fl oz/½ cup of the milk, then stir in the rest of the milk together with the condensed milk, coconut milk and caster sugar.

2 Put the pan over a medium heat and bring to the boil, stirring constantly. Continue stirring for 2-3 minutes, until it turns into a thick custard.

3 Rinse the inside of a 1.2-1.35 litre/2-2¼ pint/5-5