Manjar Branco

Manjar BrancoSome months ago I came across this Brazilian dessert on the wonderful blog Brazilian Flair in the USA. I had never heard of it before, but the combination of milk, coconut, plums, and caramel sauce was irresistible.

Manjar BrancoFor a long time I had plans to make manjar branco but never found the right opportunity. Finally, we had a lot of people gathered together for a churrasco (barbecue) and I was able to try this dessert. It turned out wonderful and was definitely one of the best desserts I have made and tasted. Unfortunately the next time I tried to make manjar branco it went horribly wrong but the taste was still wonderful.

Having one successful result with this recipe and several unsuccessful results I became pretty discouraged to try it again. My recommendation is once the mixture starts bubling set a timer for 20 minutes and do not remove the mixture from the heat until the time goes off!!!!!!!

I hope your first attempt will be as successful as mine was. And…..your following attempts continue to be a success.


1 liter milk
1 can sweetened condensed milk
1 cup coconut milk
100 g shredded coconut
5 tbsp cornstarch

200 g sugar
350 g canned plums

Add the milk, condensed milk, coconut milk, and shredded coconut to a saucepan and mix together well. In a small bowl put the cornstarch together with a little bit of milk, mix together and then add to the saucepan with the other ingredients. Place on medium to high heat and bring to a boil, stirring constantly. Continue to stir the mixture until it thickens, approximately 15 to 20 minutes. Once thickened pour into a bundt pan that has been run under water. Leave to cool for about 1 hour, then cover with aluminium foil and place in the fridge for 3 to 24 hours. Once the pudding is completely cooled turn onto a plate.

To make the caramel place the sugar in a saucepan and add about 2 to 3 tablespoons of water or liquid from the canned plums. Make sure that you do not make the sugar to wet. Place on a low to medium heat and let the sugar melt. Leave on the heat until the caramel begins to turn a light brown. Add the plums together with some extra water or liquid from the canned plums. Leave to boil for approximately 10 minutes, or until thickened. Set aside to cool. Once at room temperature pour the mixture over the coconut pudding and return to the fridge for at least 1 hour to cool sufficiently.Manjar Branco


5 thoughts on “Manjar Branco

  1. Hi Saskia!

    I’m brazilian, and this recipe is really my thing! Manjar branco is quite demonstrative about diversity of brazilian food: is influenced by portuguese and africans! The original recipe came from Portugal, and chicken breast was one of the main ingredients. Thus, africans substitute the chicken breast to coconut milk. (if you can read in portuguese, there is a short text here about the history:

    Congratulations for your manjar. I want to taste it! =D


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