Manjar de Coco

🔥 Prep

• Measure 400 ml of coconut milk and pour into a measuring cup.
• Measure 4 tablespoons of cornstarch and place in a small bowl.
• Measure 0.5 cup of sugar and set aside.
• Measure 100 g of prunes, pit if necessary, and roughly chop.

🔥 Cook

• 1. In a medium saucepan, combine the 400 ml coconut milk, 0.5 cup sugar, and 4 tbsp cornstarch; whisk until smooth over medium heat.
• 2. Stir constantly for 5 minutes until the mixture begins to thicken and becomes glossy.
• 3. Reduce heat to low and continue to cook, stirring, for another 3-4 minutes until the pudding coats the back of a spoon.
• 4. Meanwhile, in a small saucepan, combine the chopped 100 g prunes with 2 tablespoons water and simmer over medium-low heat for 5 minutes until soft, then mash to form a plum syrup.
• 5. Remove the coconut pudding from heat and stir in the prepared plum syrup until fully incorporated.
• 6. Transfer the mixture to serving dishes, smooth the tops, and let cool to room temperature, then refrigerate for at least 2 hours to set.

🔥 Serve

• Serve the chilled Manjar de Coco in individual dessert glasses or bowls.
• Drizzle each serving with an extra spoonful of the plum syrup.
• Garnish with a few whole prunes or a sprinkle of toasted coconut flakes if desired.