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White coconut pudding (Manjar) topped with diced kiwi, mango, and berries
Coconut pudding with fresh fruit

Manjar Blanco: Creamy Coconut Milk Pudding with Tropical Fruit

Author: Flavelo
Recipes Cakes and Desserts
A variation of 'Tembleque', this dessert relies on cornstarch gelatinization rather than egg proteins or gelatin to achieve its structure. The result is a pudding with a specific 'trembling' wobble texture that is lighter and cleaner on the palate than dairy-heavy custards. It is a perfect vehicle for acidity from fresh fruits.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 400 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Whisk: Constant whisking is required while cooking to prevent the cornstarch from clumping at the bottom.
  • Silicone Molds or Ramekins: For setting the pudding into individual shapes.

Allergen Information

⚠️ Coconut

Instructions

1 ✓

Prepare a slurry by dissolving cornstarch in 1/2 cup of COLD milk. Heat the remaining milk with the sugar.

Tip: The slurry method is non-negotiable. Adding starch directly to hot liquid causes immediate exterior gelatinization (clumps) with raw powder inside.
2 ✓

Once the milk simmers, stream in the slurry while whisking constantly. Cook for 2 minutes to activate the starch.

Tip: You must cook it for a full minute after boiling to cook out the raw flour taste, but don't overcook, or the starch bonds will break down and liquefy again.
3 ✓

Pour into moistened molds and refrigerate for 2 hours to set.

Tip: Rinsing the molds with cold water creates a micro-layer of hydration that prevents the pudding from sticking to the silicone/metal.

Recipe FAQ

Vegan?
Yes, this recipe uses coconut milk and cornstarch, so it is naturally dairy-free and vegan.
Lumpy texture?
You likely added the cornstarch to hot liquid without making a slurry first. Strain it to save it.
Storage?
Keep refrigerated. Good for 3-4 days.

Ingredients

  • 4 cups Coconut Milk (or Whole Milk)
  • 3/4 cup Sugar
  • 1 cup Shredded Coconut
  • 4 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1 whole Mango (diced)