RECIPE: Coconut Ring with Prunes

Recipe and words by Fern Rodrigues

Images by Maja Baska

This is a Brazilian classic for a festive day, including Christmas and New Year celebration.

It’s low cost and very easy to make. It can also be a good option for families with very selective little eaters who will turn their noses up to different foods at gatherings since it is a sweet packet of milk! It’s also rich in vitamin B12 and provides a good amount of protein, but also saturated fats from the coconut – maybe grannies and poppies with high cholesterol should give it a miss! 😉

COCONUT RING WITH PRUNES

(original name: Manjar de Coco)

Ingredients (12 portions)

1 litre cow’s milk*

1 cup coconut milk

1 cup coconut desiccated

¾ cup corn starch

½ cup sugar (or any other sweetener you like)

Prunes syrup

1 cup sugar

1 cup water

1-2 cups prunes (pitted or not)

Method

Mix all dry ingredients in a medium sauce pan. Mix it through with a balloon whisk. Add the liquid ingredients. Put it on medium heat and bring it to a boil, stirring constantly, until it thickens to a ‘custard’ consistency.

Lightly grease a round mould with a hole in the middle (metal or plastic) and pour in the coconut custard. Let it cool a little then keep it in the fridge for at least 3 hours.

Meanwhile, prepare the prunes syrup. Mix all prunes syrup ingredients in a medium sauce pan and bring it all to a boil, stirring occasionally, until it looks syrupy. You can mix the prunes with any other syrup you like instead.

To assemble it, take the mould out of the fridge, run a knife or spatula around it to unstick the dessert. Place a plate on top and turn it over. Coat it with prunes and syrup. It will keep in the fridge for 5 days.

*Notes: for a dairy-free version, you can use water. Replacing the full amount of cow’s milk for coconut milk may not work as its fat content will prevent the corn starch from setting. Also note that some plant-based milks curdle when heated.