Lactose-free Coconut Manjar

The coconut manjar recipe originated in Asia, probably in India or Indonesia. Coconut was introduced to Brazil by the Portuguese in the 16th century and quickly became a popular ingredient in Brazilian cuisine.

The coconut manjar recipe was brought to Brazil by Asian immigrants, who began producing coconut manjar for their own consumption.

In the 20th century, coconut manjar began to be produced on a commercial scale in Brazil. Today, this sweet is popular across the country and is served in restaurants and cafes.

Here are some theories about the origin of coconut manjar:

Indian origin: coconut manjar is believed to have originated in India, where it is known as payasam. Payasam is made with coconut milk, sugar, and rice.

Indonesian origin: it is believed that coconut manjar also originated in Indonesia, where it is known as bubur santan. Bubur santan is made with coconut milk, sugar, and rice.

Brazilian origin: it is believed that coconut manjar emerged in Brazil from milk manjar recipes.

Coconut manjar is a traditional sweet from Brazilian cuisine. It is a creamy and tasty sweet that is served as a dessert.

Here is a basic coconut manjar recipe:

Lactose-free Coconut Manjar

Ingredients for the delicacy:

1 cup sugar or 1 tablespoon condensed milk

5 full tablespoons of cornstarch

900 ml of water

1 dry coconut with water

 

Ingredients for the syrup:

1 cup of sugar

2 cups of fresh cherries

250 ml of water

 

Meal preparation method:

Blend the coconut with the water in a blender for approximately one minute, pour it into a pan, add the cornstarch and the sugar, mix well until the starch dissolves, cook over medium heat until it thickens, pour the manjar into a mold with a hole in the center, and refrigerate for approximately two hours.

Syrup preparation method:

Place the water, the cherries, and the sugar in a saucepan; bring to a boil over medium heat for approximately twenty minutes or until the syrup thickens; place the syrup in a bowl with a lid; and refrigerate for approximately one hour.

Assembly:

Unmold the manjar on a plate and pour the syrup over it. Decorate with the cherries, and that's it!