Manjar de Coco: Creamy Brazilian Coconut Pudding

In a large saucepan, whisk together the sweetened condensed milk, coconut milk, whole milk, and cornstarch until smooth. Ensure there are no lumps.

Place the saucepan over medium heat, stirring constantly with a whisk or wooden spoon. Continue to cook for 10-15 minutes, or until the mixture thickens considerably and coats the back of a spoon.

Remove from heat and stir in the shredded coconut and vanilla extract. Mix well to combine.

Pour the pudding mixture into a 6-cup mold or individual ramekins. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

Refrigerate for at least 4 hours, or until completely set and chilled.

While the pudding chills, prepare the prune syrup: In a small saucepan, combine the pitted prunes, water, and sugar. Bring to a simmer over medium heat.

Cook for 5-7 minutes, stirring occasionally, until the prunes are softened and the syrup has slightly thickened. Remove from heat and let cool.

To serve, invert the chilled pudding onto a serving plate. Spoon the prune syrup over the top of the pudding.