Coconut soup with mango and passion fruit sauce

Components

• One liter of milk
• 400 milliliters of coconut milk
• One can of condensed milk (395 g)
• 1 cup of shredded dried coconut
• 1 cup (measured with a tea cup) of cornstarch
• oil to consecrate the smoke

Watch the video for a detailed step-by-step guide.

Ready state

1. Lightly grease a large rectangular cake pan measuring 30 cm in length, 11 cm in width, and 7 cm in height with a thin coating of oil.

1. In a big pan, combine 3 cups (tea) of milk, coconut milk, condensed milk, and grated coconut, then whisk thoroughly. In a separate small bowl, dissolve the starch in the remaining milk.
2. Place the pot over medium heat. Once the milk mixture begins to boil, reduce the heat and pour in the milk combined with the dissolved starch. Stir continuously with a whisk for approximately 8 minutes until it thickens into a creamy consistency. Note the indicator: the cream will show marks from the whisk.
3. Remove the pan from the heat and promptly pour the coconut cream into the prepared mold; scrape the pan’s bottom with a silicone spatula and spread the cream evenly in the mold.
4. Place a film over the formwork to keep it in contact with the manjar, which helps avoid the development of a thick layer on the sweet. Allow it to rest at room temperature before refrigerating.
5. After the mangrove has warmed, place it in the refrigerator to set for a minimum of 3 hours (or prepare it the day before serving, if you prefer). In the meantime, make the syrup.
6. When ready to serve: take the mold out of the refrigerator and run the edge of a knife along the sides to loosen the mangrove (or carefully detach the mangrove from the pan using your fingertips). Place a plate over the dessert and immediately invert to release it from the mold.
7. Keep the mangrove with the cold syrup and serve it afterward.

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Components

• One mature sleeve
• 2 passion fruits (equivalent to 1 cup of pulp)
• 1 cup of granulated sugar
• 1 cup of water (tea)

Setup phase

1. Remove the peel and chop the sleeve into cubes of approximately 1 cm; place them in a small saucepan. Slice off the top of the passion fruit and scoop the pulp (including the seeds) into the pan using a spoon.

1. Add the sugar, pour in the water, and place over medium heat. Cook for approximately 25 minutes, stirring occasionally, until a syrup forms.
2. Place in a bowl, allow to marinate before covering, and refrigerate until fully chilled before serving.

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The mangrove can be prepared ahead of time and stored in the refrigerator for up to three days prior to serving. The syrup can be made as early as five days before serving.