Best Manjar De Coco Recipes

Tembleque Puerto Rican Coconut Pudding image

Provided by Joanne Guzman

Time 3h15m

Yield 6

Number Of Ingredients 5

Steps:

Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 38.5 g, Fat 27.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 24.7 g, Sodium 98 mg, Sugar 25 g

Mangar de Côco image

Provided by Maria Pereira

Yield Makes 8 (dessert) servings

Number Of Ingredients 9

2 (1/4-oz) envelopes unflavored gelatin
1/2 cup cold water
2 cups whole milk
1 1/2 cups sugar, divided
1 (13- to 14-oz) can unsweetened coconut milk
4 large egg whites, at room temperature 30 minutes, or 1/2 cup yolk-free liquid egg whites such as Eggology
yolk-free liquid egg whites such as Eggology
Equipment: a 9- to 12-cup nonstick bundt or tube pan
Accompaniment: fresh mango slices and berries

Steps:

Sprinkle gelatin over cold water and let stand 2 minutes to soften.
Bring milk, 1 cup sugar, and 1/8 teaspoon salt to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat and stir in gelatin mixture until dissolved. Stir in coconut milk until smooth and cool to room temperature, stirring occasionally, about 45 minutes.
Beat egg whites with an electric mixer at medium-high speed until they just hold soft peaks. Beat in remaining 1/2 cup sugar, 1 tablespoon at a time, beating until whites hold stiff glossy peaks. Gently stir one third of egg-white mixture into coconut mixture with a whisk, then add remaining egg-white mixture, stirring to break up any lumps.
Pour into bundt pan and chill, uncovered, until set, at least 4 hours.
To unmold, gently separate gelatin from pan using a rubber spatula. Fill a large bowl with very warm water, then dip pan (do not submerge) in water 15 seconds. Invert a large plate over pan, then invert gelatin onto plate, gently lifting off pan.