The name Manjar comes from a Portuguese dish invented in the XVI century. The Portuguese Manjar was a pudding that had shredded chicken (or almonds), plenty of sugar and rice flour. Considered one of the four Brazilian classic desserts, apart from its name, our Manjar has not much to do with the Portuguese dish. The Brazilian Manjar is a flan made with coconut milk, corn flour and sugar. Initially the dessert was accompanied by sugar glucose, but in the 80s this classic was reinvented and started to be served with prune syrup. The combination of coconut and prunes is heavenly and I love it so much that I always played in the kitchen with these ingredients to create all sorts of recipes. Here is one of them: my prune and coconut cocktail. Made with Australian prunes!
1/3 cup caster sugar
1 cup (250ml) water
120g pitted prunes
150ml Malibu, chilled
50ml Cachaça (or rum), chilled
150ml coconut milk, chilled
20g desiccated coconut, to garnish
1. Pour coconut in a plate and dip 4 martini glasses onto the coconut to garnish the edges of the glasses. Chill the glasses in the freezer.
2. In a small frying pan melt the sugar over medium heat until just browned. Add the water and prunes, bring to the boil and cook, covered for 15-20 minutes or until the caramel is flavoured with prunes. Transfer to a jug and place in the fridge to cool completely.
3. Process the prune mixture and the remaining ingredients in a blender and pour among prepared cocktail glasses. Serve immediately.