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Coconut Flan with Berry Sauce (Brazilian Manjar Branco) Recipe

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4 from 9 reviews

This Coconut Flan with Berry Sauce, also known as Brazilian Manjar Branco, is a creamy and luscious dessert combining rich coconut and condensed milk custard with a vibrant, tangy mixed berry sauce. Perfectly set and chilled overnight, it’s an impressive yet simple treat that balances sweetness and tartness beautifully, ideal for festive occasions or a refreshing finish to any meal.

Ingredients

Flan

  • 6 ¾ cups (1.5 L) whole milk
  • 1 ½ cups (300 mL) coconut milk
  • 2 cans (28 oz / about 790–800 g) sweetened condensed milk
  • 110 g (about 7/8 cup) cornstarch
  • Pinch of salt

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

Garnishes

  • Fresh berries
  • Grated coconut

Instructions

  1. Dissolve the cornstarch: In a large saucepan, whisk the whole milk and cornstarch until completely smooth and no lumps remain, ensuring the base mixture is uniform.
  2. Cook the flan mixture: Add the coconut milk, sweetened condensed milk, and a pinch of salt to the saucepan. Cook over medium to medium-low heat, stirring constantly for 12–18 minutes until the mixture thickens, becomes glossy, bubbles gently, and attains a pudding-like consistency.
  3. Prepare the mold: Lightly rinse a 10-cup mold, bundt pan, or pudding mold with water and pour out the excess, leaving a thin film of moisture. Carefully pour the hot flan mixture into the mold and tap it gently on the counter to release any air bubbles trapped inside.
  4. Cool and chill the flan: Let the flan cool at room temperature for 15–20 minutes. Then cover it with plastic wrap pressed gently against the surface to prevent a skin from forming. Refrigerate for at least 6–8 hours, preferably overnight, until fully set.
  5. Make the berry sauce: In a small saucepan, combine mixed berries, granulated sugar, lime or lemon juice, and a pinch of salt. Cook over medium heat, stirring occasionally until the berries soften and release their juices.
  6. Strain the berry sauce: Pour the cooked 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. Allow the sauce to cool completely before serving.
  7. Unmold the flan: Once the flan is fully chilled, place a serving platter over the mold and invert it confidently. Gently lift the mold to release the flan. If it sticks, wrap the outside of the mold briefly with a warm towel to loosen it.
  8. Serve: Spoon some of the cooled berry sauce over the top, letting it cascade down the sides of the flan. Garnish with fresh berries and grated coconut as desired for extra color and festive presentation. Serve chilled, with additional berry sauce on the side for individual servings.

Notes

  • Using fresh or frozen mixed berries works well for the sauce but adjust cooking time slightly if using frozen to fully defrost and soften.
  • Pouring water-moistened mold helps with easy release of the flan after setting.
  • Pressing plastic wrap gently on the flan surface prevents a skin from forming during refrigeration.
  • The berry sauce can be made a day ahead and kept refrigerated to enhance flavor.
  • If coconut milk is not available, you can substitute with full-fat canned coconut cream diluted with a little water for similar richness.

Find it online: https://bitezly.com/coconut-flan-with-berry-sauce-brazilian-manjar-branco-recipe/