Coconut Flan with Berry Sauce (Brazilian Manjar Branco)
A creamy, chilled Brazilian dessert made with coconut milk, whole milk, and sweetened condensed milk, then set until silky, sliceable, and topped with a bright homemade berry sauce. This elegant no-bake dessert is perfect for warm-weather gatherings, holidays, and make-ahead entertaining.
Ingredients
For the Coconut Flan (Manjar Branco)
- 6 ¾ cups (1.5 L) whole milk
- 1 ½ cups (300 mL) coconut milk
- 2 cans (28 oz / about 790–800g) sweetened condensed milk
- 110 g (about 7/8 cup) cornstarch
- Pinch of salt
For the Berry Sauce
- 450 g (about 3 cups) mixed berries, fresh or frozen
- ⅓ cup granulated sugar
- 1 tablespoon lime (or lemon) juice
- Pinch of salt
Optional Garnish
- Fresh berries
- Grated coconut
Instructions
- Dissolve the cornstarch: In a large saucepan, whisk the whole milk and cornstarch until completely smooth and no lumps remain.
- Cook the flan mixture: Add the coconut milk, sweetened condensed milk, and salt. Cook, over medium to medium-low heat, stirring constantly, for 12–18 minutes, until the mixture is thick, glossy, and bubbling, with a pudding-like consistency.
- Lightly rinse a 10-cup mold, bundt pan, or pudding mold with water, then pour out the excess, leaving behind a very thin film of moisture. Carefully pour the hot flan mixture into the mold, then gently tap it on the counter a few times to release any air bubbles.
- Let the flan cool at room temperature for about 15–20 minutes, then cover with plastic wrap (pressing it gently against the surface of the flan) and refrigerate until fully set, at least 6-8 hours, but preferably overnight.
- Make the berry sauce: In a small saucepan, combine the mixed berries, sugar, lime or lemon juice, and a pinch of salt. Cook over medium heat, stirring occasionally, until the berries soften and release their juices.
- Pour the berry mixture through a fine-mesh strainer, pressing with a spoon or spatula to extract as much sauce as possible. Discard the seeds and solids. Let the sauce cool completely before serving.
- Unmold the flan: Once fully chilled, place a serving platter over the mold and confidently invert it. Gently lift the mold to release the flan. If needed, briefly wrap the outside of the mold with a warm towel to help loosen it.
- Spoon some of the cooled berry sauce over the top, letting it gently cascade down the sides. If desired, decorate with fresh berries and grated coconut for extra color and a festive presentation. Serve chilled, with the remaining berry sauce on the side for spooning over individual slices.
Notes
- Leave a thin film of water in the mold. Lightly rinse the mold with water, then pour out the excess before adding the hot flan mixture. I found this worked better than greasing and helped the flan release cleanly.
- Using a silicone mold? Place it inside a supportive bowl, cake pan, or other sturdy container before filling. Because silicone is flexible, it can spread outward and flatten slightly once the hot manjar mixture is added.
- Whisk the cornstarch well. Make sure it’s fully dissolved in the milk before turning on the heat to prevent lumps and keep the flan silky and smooth.
- Cook over medium to medium-low heat. Gentle heat helps the mixture thicken evenly without scorching the bottom.
- Look for a pudding-like consistency. The mixture should be thick, smooth, and able to hold soft ribbons when stirred before pouring into the mold.
- Chill overnight if possible. While it can set in about 6 hours, overnight chilling gives the cleanest unmolding and best sliceable texture.
- Fresh or frozen berries both work well. Frozen berries may release a little more liquid, but they still make a delicious sauce. If your sauce is too thin with frozen berries, you can thicken it with a cornstarch slurry.
- Strain the berry sauce. This gives you a smoother, more elegant sauce and removes seeds for a silkier finish.
- Store leftovers covered in the refrigerator for up to 4–5 days. Keep any extra berry sauce stored separately for the best texture and presentation.
Nutrition
Calories: 415kcal, Carbohydrates: 61g, Protein: 10g, Fat: 16g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 38mg, Sodium: 331mg, Potassium: 516mg, Fiber: 1g, Sugar: 51g, Vitamin A: 403IU, Vitamin C: 3mg, Calcium: 354mg, Iron: 1mg