My OperaCoconut Blanc-Mange
Tuesday, June 9, 2009 2:36:25 AM
I believe Pudding-like desserts are common in almost every culture. In Brazil, we have two different really traditional ones, adapted from our Portuguese traditions. The first one is the Caramel-Milk version (which more often than not is made with sweetened condensed milk). It is pone of our favorites, and I have already seen similar versions of it in the Spanish culture, too, as well as it still keeps some similarity to the French Crème Brûlé.
The second traditional pudding here in Brazil most probably comes from the Arab domination on Portugal, by the Century X. The original version is the Malabi, which is an almond flavored pudding. In Brazil, we have adapted to our common flavors, from the colonization period. Having almonds here in Brazil was something extremely rare, by the 16 or 17 hundreds. But the lady slaves, ordered by their Portuguese mistresses to make some kind of dessert using what was available here in tropical lands, had no other option than substitute almonds for the most common Brazilian ingredient: Coconut.
The second traditional pudding here in Brazil most probably comes from the Arab domination on Portugal, by the Century X. The original version is the Malabi, which is an almond flavored pudding. In Brazil, we have adapted to our common flavors, from the colonization period. Having almonds here in Brazil was something extremely rare, by the 16 or 17 hundreds. But the lady slaves, ordered by their Portuguese mistresses to make some kind of dessert using what was available here in tropical lands, had no other option than substitute almonds for the most common Brazilian ingredient: Coconut.
The substitution of Coconut for the so commonly used Almonds in Portugal is the origin of many typically Brazilian sweets. Quindim, Queijadinha and Maria-Mole are other desserts with similar “Coconut adaptation”. The name of this one..? Manjar Branco. (I know, nothing really surprising for something widely called Blancmange, Mangiare Bianco or Blamensir, would not be really different in Portuguese…)
Serve it chilled, with a delicious prune syrup, or, as like to do, pair it with other tropical flavors, especially Lychees, which I buy in light syrup, canned, and then reduce a little.
In my pics, up above, you'll see it with strawberry compote. Down here, the white one is with lychees and the other, in the background, cherry compote. (I know, it's got a really bad focus...)
Coconut Blanc-Mange
Manjar Branco
Yelds 8 portions
Adapted from Cozinha Temperada
250g Fresh Shredded Coconut
200ml Coconut Milk
1l whole-milk
1 can (300ml) sweetened condensed milk
6 or 7 tbsp. cornstarch
¼ cup white sugar
This is another straightforward process…
Blend the shredded coconut with the coconut milk. Add some whole milk to it, if needed.
Pour the coconut mixture in a large saucepan.
In a small bowl, mix the cornstarch with 3 or 4 tbsp. milk, to form a liquid paste. Add it to the saucepan. Add the remaining milk, the sweetened condensed milk, and the sugar.
Turn the fire on, in middle heat, and start stirring the mixture.
Cook for nearly 30 minutes, stirring constantly, until you have a really thick consistency, when the custard starts to fall down in dollops from the spoon.
Transfer it to a 1,5l tube-pan or 8 smaller ramekins, very lightly coated with oil. Chill it for at least 6 hours or more. To serve, un-mold it and cover with some kind of fruit compote, preferably prune (for a traditional flavor), or any other tropical fruit, for a different taste.
Unregistered user # Tuesday, June 9, 2009 10:54:57 PM
Renato MoraesRhiga # Tuesday, June 9, 2009 11:44:34 PM
Unregistered user # Saturday, June 13, 2009 12:23:48 PM