Manjar de coco

27 Oct

Two weeks ago or so, I was browsing through my flickr® contacts’ photostreams when I came upon what looked like a coconut flan.I was intrigued and thusly (and speedily) sent an email to Renata Demasio asking for the recipe—mostly for Ryan’s benefit.That coconut fiend.

According to Renata, manjar de coco (coconut flan) is a traditional Portuguese dish, in which the sauce is commonly made with prunes.Renata promptly replied to my email and kindly shared the recipe.

To all coconut fans out there, here it is:

Manjar de coco – from Renata Demasio, Brazil

300ml milk

300ml coconut milk

80g cornstarch

100g sugar

12g gelatin (no flavor, no color)

Put all the ingredients in a pan (except gelatin) and let the mixture cooks in medium heat until thick. Add the gelatin, already mixed with 5 tbsp of water and heat on the microwave for 10 seconds (or using according to the package). Put the cream in a mold and allow it to cool down. Put the pudding in the fridge and remove it from the mold when it is really cold.I made a caramel sauce with dried bananas. Originally it’s only made with sugar, water and the prunes, but I like to do a little different:

Sauce for the Manjar:

50g of dried bananas cut in small pieces (or prunes)

100g sugar100ml water

juice of 1 lemon

1 cinnamon stick,

3 cloves,

1 star anise,

4 whole blackpeppercorns,

4 coriander seeds and

3 whole allspice, heated in a small pan to intensify the flavor.

Melt sugar in a small saucepan over medium-low heat and stir until golden caramel. Pour in water, lemon juice, prunes or dry bananas and the spices and bring to boil.Lower the heat and boil until it has a light syrup consistency.

Using Renata’s recipe as the basis and inspiration, I took liberty in tweaking the recipe to my taste by using dried pineapple instead of dried bananas, along with replacing the coriander seeds with cardamom seeds and eschewing allspice since I don’t have it available.Moreover, I used a different measurement for the main ingredients:

2 cups milk
1 can coconut milk
4 tablespoons cornstarch
½ cup sugar
4 packets unflavored gelatin

I followed the instructions from Renata’s recipe except for the sauce part.What I did differently is that I heated everything minus the fruit.When the syrup became aromatic, thanks to the lovely spices, then I removed the spices and added in the fruit, which I left to simmer for 15 minutes before turning off the heat.

The photos are self-explanatory.

Note: Set aside 1/2 cup (of the 2c milk) in a separate bowl and leave in the fridge

Sprinkle the contents of 4 packets of unflavored gelatin onto the 1/2c milk that you previously set aside

Mmm.Nice, light, and satisfying.Make it and see taste for yourself.

Cheers Renata!Muito obrigada!

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One Response to “Manjar de coco”

  1. ryanr 29, October 2008 at 1:52 pm #

    It…was…DELICIOUS. And loved the light pineapple’y sauce; worked so very well with the coconut flan.

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