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Brazilian Coconut Flan with Plum Sauce (Manjar Branco) Recipe

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4.3 from 75 reviews

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

Find it online: https://flavorhug.com/brazilian-coconut-flan-with-plum-sauce-manjar-branco-recipe/