Mangar De Côco Recipes

MANJAR (DULCE DE LECHE) FROM SCRATCH

Steps:

• Bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. Reduce heat to medium-low, and continue cooking, and continuously stirring until the milk has thickened and turned a caramel color, about 1 hour or more.
• Stir in baking soda. Continue cooking until the caramelized milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.

TEMBLEQUE PUERTO RICAN COCONUT PUDDING

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.

MANGAR DE CôCO

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.