Brazilian Vegan Manjar de Coco (Coconut Custard Pudding in Caramel Sauce) (In Portuguese)   
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For all ingredients, please use organic versions if available
1 liter soy milk
100 grams grated coconut
4 tablespoons cornstarch
6 tablespoons demerara sugar
7–8 drops vanilla extract

Caramel Prune Sauce
Sugar (to taste)
Water (enough to cover prunes)

  1. Dissolve the cornstarch with a little soy milk in a pan.
  2. Add the rest of the milk, the grated coconut, and the sugar in the pan.
  3. Turn on the heat low.
  4. Leave it on the heat for about 10-15 minutes to turn it into a porridge.
  5. Keep stirring it.
  6. When the mixture has turn into a good consistency, add in the vanilla extract.
  7. Turn off the heat.
  8. Put the mixture into another pan slowly, and then set it aside for about 20 minutes before taking it to the refrigerator.
  9. Let the mixture set in the refrigerator for about 1 hour and 20 minutes to 1 hour and 40 minutes.
  10. For topping, put prunes in a pan, fill it with water and added sugar to taste.
  11. Let it boil for 30-40 minutes on low heat and keep stirring it until it gets the consistency.
  12. Decorate the pudding with the topping.
  13. Ready to be served.
Note: Caramel Prune Sauce can be replace with chocolate topping, or jelly.

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