Manjar Blanco with Plum Sauce is a traditional Brazilian dessert, very simple to prepare and absolutely delicious. It is a coconut-flavored cream, similar to flan but slightly firmer, with a smooth and creamy texture. In Brazil, it is typically made using freshly grated coconut, but in places where fresh coconut is hard to find, it can be substituted with dried coconut. The black plum sauce is delightful and can also be used for other desserts...
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Place all the ingredients in a saucepan. Mix well and cook over low heat, stirring constantly until the mixture begins to thicken.
Remove from heat and pour the mixture into a central-tube mold that has been lightly moistened with cold water.
Refrigerate for 2 hours.
Place all the ingredients in a saucepan and mix well.
Cook over medium heat until the plums are tender and the liquid has reduced by half.
Remove from heat and let cool.
Serve the Manjar Blanco by placing the plums in the center and drizzling with the plum sauce.
If fresh coconut is unavailable, dried coconut can be used as a substitute without compromising the flavor.
Lightly moisten the mold with cold water to make it easier to remove the dessert once set.
The plum sauce can be used as a topping for other desserts like flans, cakes, or puddings.
Can I use fresh coconut instead of grated coconut?
Yes, fresh coconut can be used for a more authentic flavor, but dried coconut works well as a substitute.
How long does the Manjar Blanco need to set in the refrigerator?
It needs to be refrigerated for at least 2 hours to set properly.
Can the plum sauce be made ahead of time?
Yes, the plum sauce can be prepared in advance and stored in the refrigerator until ready to use.
What can I use the plum sauce for besides this dessert?
The plum sauce is versatile and can be used as a topping for flans, cakes, puddings, or even sweet-and-savory dishes.
Is coconut essence necessary for the recipe?
Coconut essence enhances the flavor, but if unavailable, you can omit it or use vanilla essence as a substitute.
