Manjar Blanco is a creamy coconut milk pudding from Mexico's Yucatán region, flavored with warm Mexican cinnamon and set in individual ramekins. Its velvety texture and distinctive canela spice make it a classic make-ahead dessert.
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In a blender, combine all ingredients except the canela and blend until combined.
Pour the mixture into a large (4-quart) saucepan over medium heat and add the canela.
Whisk constantly to avoid lumps and bring to a boil.
Remove canela and pour the mixture into 12 ramekins.
Cool until handleable, cover with plastic, place in refrigerator and allow the mixture to set, about two hours.
Cover ramekins with plastic wrap and refrigerate for up to 4 days. Serve chilled; do not reheat.
blender · large 4-quart saucepan · ramekins (12 needed) · whisk
Regular cinnamon works but lacks the subtle sweetness and complexity of Mexican canela. Canela is milder and more aromatic, so it's worth seeking out for authentic flavor.
Covered with plastic, it keeps for up to 4 days in the refrigerator.
The cornstarch can clump if not whisked constantly. Steady whisking ensures a smooth, lump-free pudding.
Yes. The ratio of milk to cornstarch to sugar is consistent, so you can halve or double it. Adjust ramekin quantity accordingly.
Cool the saucepan at room temperature until you can hold it comfortably without heat protection, then pour into ramekins and refrigerate for about two hours until fully set.
