Jump to Recipe· 4.3 from 75 reviews

There is something truly magical about the Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe. This luscious dessert combines the creamy, silky texture of coconut flan with the rich, vibrant sweetness of plum sauce, creating a dish that feels both indulgent and comforting. Whether you’re treating family or impressing guests, this recipe balances tropical flavors with the warmth of spices, making it a delightful finale to any meal you savor.

Ingredients You’ll Need

A small white plate with blue flower patterns holds a creamy white dessert shaped like a small dome with smooth, soft texture. On top of the dessert is a dark red berry sauce, thick and shiny, slowly dripping down the sides. A fresh green mint leaf sits at the center, adding a bright, fresh look. The plate is placed on a white marbled surface. Next to the plate is an open glass jar filled with the same dark red sauce and a white spoon inside. A silver spoon lies to the right of the plate, and a blue and white can of sweetened condensed milk sits tilted in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Although the Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe may seem exotic, it relies on simple, pantry-friendly ingredients that play vital roles in creating its texture and flavor. Each element from the creamy coconut milk to the spiced plum sauce adds layers of taste and beautiful color contrast to this stunning dessert.

  • Coconut milk: Provides a rich, tropical creaminess essential for the flan’s signature flavor.
  • Cornstarch: The secret to achieving that perfect silky, yet firm texture without eggs.
  • Sweetened condensed milk: Adds sweetness and smoothness, making the flan irresistibly luscious.
  • Whole milk: Balances the richness of coconut milk and helps make the flan creamy but light.
  • Prunes (dried plums): The star ingredient in the sauce, offering natural sweetness and depth.
  • Sugar: Enhances the plum sauce’s sweetness and helps it caramelize into a syrupy finish.
  • Red wine: Adds complexity to the plum sauce, though water can be used as a milder substitute.
  • Cinnamon stick: Brings a cozy warmth that complements the fruity plum notes wonderfully.
  • Ground cloves: Adds a subtle aromatic punch that lifts the plum sauce to the next level.

How to Make Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe

Step 1: Prepare the Coconut Flan

Start by whisking together the coconut milk and cornstarch in a large pot until the cornstarch has fully dissolved. This step is crucial because the cornstarch is what gives the flan its creamy yet set texture without using eggs. Next, pour in the sweetened condensed milk and whole milk. Place the pot over medium-low heat and stir constantly. It takes some patience—about 20 to 30 minutes—but you’ll know it’s ready when the mixture thickens and you can see the bottom of the pan momentarily as you stir.

Step 2: Set the Flan to Chill

While the flan mixture cooks, run a bundt pan or individual mini bundt pans under cold water so they’re wet when you pour in the custard. This simple trick helps the flan release easily once set. Pour the thickened cream into the pan and let it cool to room temperature. After that, pop it in the fridge for at least 12 hours to let the flan firm up perfectly.

Step 3: Make the Plum Sauce

The plum sauce adds an exciting fruity contrast that makes this flan truly unforgettable. Combine the prunes, sugar, red wine (or water if you prefer), cinnamon stick, and ground cloves into a saucepan. Simmer over medium-low heat until the mixture reduces and thickens into a beautifully syrupy consistency, which usually takes about 10 minutes. Let the sauce cool in the fridge so it’s ready when your flan is set.

Step 4: Assemble and Serve

When you’re ready to impress, invert the bundt pan onto a serving plate to unmold your Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe. Thanks to the wet pan, it should come out smoothly, but a gentle run of a butter knife around the edges can help if needed. Pour some luscious plum sauce over your flan or serve it on the side to allow guests to choose how much to add—either way, that contrast of creamy flan and spiced sauce is delectable.

How to Serve Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe

The image shows a single-layer creamy white dessert with a smooth, slightly shiny surface, sitting on a small, white pedestal plate decorated with tiny pink roses around the edge and light pink polka dots on the base. The dessert is topped and surrounded by a thick, dark red berry sauce that drips slightly down its sides, pooling at the bottom on the plate. A small green mint leaf rests on top of the dessert, adding a fresh pop of color. In the blurred background, there is a white marbled surface with a jar of berry sauce and a container partially visible. A silver spoon lies on the surface next to the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a fresh garnish elevates this dessert visually and enhances the flavor profile. Try topping your flan with toasted coconut flakes for an extra crunch or sprinkle some finely chopped pistachios to add color and texture. Fresh mint leaves can add a beautiful green pop and a refreshing counterpoint to the richness of the coconut cream and spiced plum sauce.

Side Dishes

This flan is a dessert that shines on its own, but pairing it thoughtfully can make an entire meal memorable. Consider serving it after a light, citrusy salad or a tangy grilled chicken to balance the meal. If you want to continue the tropical theme, a side of fresh mango or pineapple slices complements the coconut beautifully.

Creative Ways to Present

If individual servings sound fun, use mini bundt pans or even silicone molds to create personalized portions of the Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe. Layer the flan with plum sauce in clear glasses for a delightful triflesque presentation, garnished with fresh plum slices or a cinnamon stick. Play with presentation to make the experience as memorable as the flavor.

Make Ahead and Storage

Storing Leftovers

Because this coconut flan is custard-based, store any leftovers in an airtight container in the refrigerator. It will keep its creamy texture and delicious taste for up to 3 days. Make sure to cover the flan well to prevent it from absorbing other fridge odors.

Freezing

Freezing is not recommended for this dessert because the texture of coconut milk custard can change when thawed, becoming grainy or watery. For best results, enjoy the flan fresh or within a few days refrigerated.

Reheating

This dessert is best served chilled, so reheating is generally unnecessary. If you find it too firm after refrigeration, simply let it sit at room temperature for 10 to 15 minutes before serving. This restores the flan’s silky mouthfeel without losing its vibrant flavor.

FAQs

Can I substitute the red wine in the plum sauce?

Absolutely! If you prefer to keep this recipe alcohol-free, water works just fine. The flavor will be milder, but the cinnamon and cloves will still create a deliciously spiced sauce that complements the flan perfectly.

Is this recipe gluten-free?

Yes, the Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe is naturally gluten-free. All the ingredients are free of gluten, but always check your labels, especially for cornstarch, to be safe.

Can I make this flan eggless?

This recipe doesn’t use eggs at all, which is one reason it has such a lovely, set yet smooth texture. The cornstarch provides the necessary structure, making it a great option if you’re avoiding eggs.

How do I know when the flan mixture is thick enough?

You’ll notice the flan is ready when it thickens sufficiently that you can briefly see the bottom of the pan as you stir. It should coat the back of a spoon and hold its shape slightly. Patience is key for this step!

Can I use fresh plums instead of prunes for the sauce?

Fresh plums can be used, but cooking times and sweetness levels will vary. Prunes provide a natural syrupy sweetness and smooth texture ideal for this sauce, so if using fresh plums, you might need to add extra sugar and cook longer to get the right consistency.

Final Thoughts

Trust me when I say the Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe will become one of your favorite desserts to make and share. Its creamy richness and fragrant spices come together in a way that feels both comforting and exciting. Once you try it, you’ll be hooked on this beautiful taste of Brazil that’s perfect for any occasion.

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Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe

Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe

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4.3 from 75 reviews

Print Recipe

This Brazilian Coconut Flan with Plum Sauce (Manjar Branco) is a creamy, silky dessert combining the tropical richness of coconut milk with the smooth texture of condensed and whole milk flan. Paired with a fragrant, lightly spiced plum sauce made from dried prunes, red wine, and warming spices, this recipe offers a delightful blend of flavors and textures perfect for a special occasion or a comforting treat.

  • Total Time: 12 hours 55 minutes
  • Yield: 8 servings

Ingredients

Coconut Flan

  • 1 cup coconut milk (200 ml)
  • 1/2 cup cornstarch
  • 14 oz sweetened condensed milk (1 can)
  • 4 1/2 cups whole milk (1 liter)

Plum Sauce

  • 14 ounces (2 cups) prunes (dried plums)
  • 1 cup sugar
  • 1 cup red wine (or substitute water if desired)
  • 1 cinnamon stick
  • 1/2 teaspoon ground cloves

Instructions

  1. Prepare the Coconut Flan Base: In a large pot, whisk together the coconut milk and cornstarch until the cornstarch is completely dissolved. This ensures a smooth texture without lumps.
  2. Add Remaining Flan Ingredients: Stir in the sweetened condensed milk and whole milk. Place the pot on the stove over medium-low heat.
  3. Cook the Flan Mixture: Cook the mixture, stirring constantly to prevent sticking or burning. Continue until the mixture thickens noticeably and when you stir, you can see the bottom of the pan clearly. This will take approximately 20 to 30 minutes, so patience is key.
  4. Prepare the Bundt Pan: Run a bundt pan, or mini bundt pans for individual servings, under cold water to wet it. This wet surface helps in releasing the flan after it sets.
  5. Pour and Chill: Transfer the thickened cream into the wet bundt pan. Allow it to cool to room temperature before placing it in the refrigerator. Chill the flan for at least 12 hours to set properly.
  6. Make the Plum Sauce: In a saucepan, combine the prunes, sugar, red wine, cinnamon stick, and ground cloves. Cook over medium-low heat until the mixture reduces and thickens to a syrupy consistency, about 10 minutes. Remove from heat and refrigerate to cool.
  7. Unmold the Flan: When ready to serve, invert the bundt pan onto a serving platter to release the flan. If needed, run a butter knife gently around the edges to help loosen the flan to prevent breaking.
  8. Serve: Spoon the plum sauce over the flan or serve the sauce on the side. Enjoy this luscious, tropical dessert with its fragrant, spiced plum accompaniment!

Notes

  • Wetting the bundt pan before pouring in the flan mixture is crucial for easy unmolding.
  • Stir the flan mixture constantly during cooking to avoid lumps and prevent it from sticking to the pan.
  • If you prefer a non-alcoholic sauce, substitute the red wine with water.
  • Chilling the flan for a minimum of 12 hours is essential for proper setting and the best texture.
  • The plum sauce can be refrigerated for up to 3 days and reheated gently before serving.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Brazilian
  • Diet: Vegetarian

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