Brazilian Coconut Flan with Plum Sauce (Manjar Branco)
Prep time
Cook time
Total time
Serves: 8
For the coconut flan:
  • - 200ml (1 cup) coconut milk
  • - ½ cup cornstarch
  • - 1 can (14 ounces) sweet condensed milk
  • - 1 liter (4½ cups) whole milk
For the plum sauce:
  • 14 ounces (2 cups) prunes (dried plums)
  • 1 cup sugar
  • 1 cup red wine (substitute for water if desired)
  • 1 cinnamon stick
  • ½ teaspoon ground cloves
Making the coconut flan:
  1. Combine the coconut milk and cornstarch in a large pot, whisking until the cornstarch is dissolved. Then, add the remaining ingredients and bring it to the stove, over medium low heat. Cook, stirring constantly (yeah, sorry!) until thickened and you start to see the bottom of the pan when you stir. That will probably take anywhere from 20 to 30 minutes!
  2. Run a bundt pan (or mini bundt pans for individual versions) under cold water, so it's wet when you pour the cream. That will help you release the flan later on.
  3. Transfer the cream to the wet pan and let it cool at room temperature. Then, refrigerate for at least 12 hours.
Making the plum sauce:
  1. Combine all the ingredients in a saucepan. Cook over medium low heat until it reduces and thickens into syrup consistency, about 10 minutes. Remove from heat and let it cool in the fridge.
Assembling the coconut flan:
  1. When ready to serve, turn the bundt pan into a serving platter to unmold the flan. You shouldn't have any problems if you wet your pan before pouring the cream, but you can run a butter knife along the edges to be safe.
  2. You can spoon some of the sauce over the flan or serve it white with the sauce on the side!
  3. Enjoy!
Recipe by Olivia's Cuisine at