Some time ago I posted a recipe for Manjar Branco, one of my favourite deserts. The first time I made this desert it worked beautifully and I didn’t find it too difficult to make. Unfortunately, I never really managed to recreate my first successful attempt and after several failures I gave-up trying to make it.
A little while ago I stumbled across a new recipe for Manjar Branco and decided that I had to give it a go again. This new recipe I found takes much more cornstarch, so this makes it a pretty fool-proof recipe. My previous recipe works well, but you need to have patience. Because of the low cornstarch content it takes longer for the milk mixture to reach the thickness you need in order for the pudding to properly set in the fridge. In general, my previous recipe took close to 30 minutes to reach the right thickness. This new recipe takes 10 minutes!
Although this recipe works really well, I do need to warn you that it can go too fast, and therefore you need to watch the mixture very closely as it begins to thicken. You do not want the mixture to be too thick as it will then be difficult to place into the prepared tin or bowls and will result in a heavy dessert.
In my recipe I recommend a measurement between 1/4 to 1/2 cup of cornstarch. If you want to use the full 1/2 cup of cornstarch in your recipe the mixture will come to thickness very fast. If you use the lesser amount it will take a bit longer, but there will be less chance of it becoming too thick!
Instead of making a caramel sauce with prunes I made a sweet blackberry sauce to accompany my Manjar Branco. If you don’t have blackberries you can make a simple fruit salad with mango, papaya, pineapple and oranges. Just make sure to add a nice amount of orange juice to the fruit salad so that there is some extra liquid to accompany the Manjar Branco.
1/4 to 1/2 cup cornstarch
1 cup milk
1 can sweetened condensed milk (395g)
200ml coconut milk
100g coconut flakes
1 cup fruit salad or blackberry sauce
Dissolve the cornstarch with a bit of milk in a bowl. Mix well, making sure that there are no lumps. Add the remaining milk, condensed milk, coconut milk and coconut flakes in a medium pan. Add the cornstarch mix. Bring to a boil on low to medium heat, stirring constantly; approximately 10 minutes. Once mixture is boiling allow to thicken. Once thickened, remove from heat and pour into 6 small dessert bowls. Cover with plastic wrap and place in fridge to cool.
When you are about to serve, spoon the fruit salad or blackberry sauce on top.
To make the blackberry sauce, place approximately 300g of blackberries in a pan, add about 1/4 cup of water and bring to the boil. Once boiling add 1/2 cup of white sugar and allow to boil for 15 to 20 minutes. Do not crush the fruit. Allow to cool and serve with the manjar branco.