Original name: Manjar de coco
Origin: Brazil
Ingredients
Coconut Pudding
2 liters of coconut milk (5 cans)
500 gr sugar
1 liter water
200 gr (around 20 tablespoons) cornstarch (Maizena)
Caramel Prune Sauce
200 gr dried Prunes
240 gr sugar
480 ml water (enough to cover prunes)
Preparation
Coconut pudding is to be done first, since it needs to rest in fridge before serving. Mix the coconut milk and the sugar in a pan, and bring to a boil (high heat). In the meanwhile, dissolve the cornstarch in the water. When the coconut milk starts boiling, add the water and cornstarch. Bring it to a boil again, always stirring. When it boils, turn on the heat low. Keep stirring until it thickens. After it thickens, add it to the pudding pan, cover with plastic wrap and let it rest in the fridge for at least 1:30h.
For topping (caramel prune sauce), put prunes in a pan, fill it with water and sugar. Let it boil for 30-40 minutes on low heat and keep stirring it (every now and then). It should have a caramel color. If needed, add more water.
When serving, decorate the pudding with the topping.