a glass filled with Coconut Pots de Crème with Rum-Stewed Prunes

Coconut Pots de Crème by Jaíne Mackievicz

This recipe for Coconut Pots de Crème with Rum-Stewed Prunes from Jaíne Mackievicz is based on her mom’s “easier” version of traditional Brazilian Manjar de Coco. The simple custards get a lovely topping of prunes full of rum and spice. Sounds pretty fabulous to us. Of course, a favorite dessert recipe from the winner of the Julia Child Challenge would sound pretty good to us. But we think you’ll like it too.

from Jaíne:

Growing up, this was my mom’s go-to recipe for any impromptu dessert, whether it was unannounced friends (which is so common in my culture), a busy weekend, or a quick fix for a sweet tooth. Not that I believe a in a cure for a sweet tooth.

she also transformed these into cake fillings, sometimes mixing chopped prunes into the crème itself and other times just intercalating crème and prunes between the layers. The leftover rum-flavored syrup was used to soak the sponge, which made it taste like a cake fit for adults. 10-year-old Jaíne loved getting to eat a small slice of it.

Read the whole story behind these Coconut Pots de Crème here.

a cake plate topped with Coconut Manjar, a Brazilian dessert

Traditional Manjar de Coco

Manjar de Coco, is a Brazilian coconut pudding recipe commonly eaten at festivals or family gatherings. Chef Rosana McPhee shares her family recipe on the Great British Chef website, so you can give that a try too. The texture is firmer than these pots de crème, made with the same ingredients in different amounts.

Here’s what you need for the Rum-Stewed Prunes:

  • California prunes or a mix of prunes + golden raisins
  • dark rum
  • water
  • granulated sugar or honey
  • cinnamon stick
  • vanilla extract

Making stewed prunes is easy: you simply pop the dried fruit, liquid and spices in a pot, and cook at a low boil or high simmer for about 10 minutes. That’s all it takes!

a spoon of rum stewed prunes and two bowls filled with the mixture

Yes, you can make it in advance:

These Coconut Pots de Crème are wonderfully easy to make ahead, but would be cold for serving in that case. If you’d like to try it this way, make sure to cover it with plastic film in contact to avoid the thin little skin naturally created on the surface of custards. The prunes can be stewed ahead too. Simply warm them just before serving.

a glass filled with Coconut Pots de Crème with Rum-Stewed Prunes

Coconut Pots de Crème with Rum-Stewed Prunes

Jaíne Mackievicz
This recipe for Coconut Pots de Crème with Rum-Stewed Prunes from Jaíne Mackievicz is based on her mom's "easier" version of traditional Brazilian Manjar de Coco.
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Chef Created
Servings 6 servings
Calories 581 kcal


  • 13.5 oz can full-fat pure coconut milk
  • 14 oz can sweetened condensed milk (I like La Lechera)
  • 3 TBSP cornstarch
  • 1 vanilla bean pod optional

Ingredients for the fruit:

  • 1 1/2 cups California prunes packed
  • 1 cup dark rum or water
  • 1/2 cup water
  • 3 TBSP granulated sugar or honey
  • 1 stick cinnamon
  • 1 TBSP vanilla extract optional


  • In a heavy small saucepan, combine the sweetened condensed milk, half of the coconut milk, and the vanilla bean pod, if using. In the other half of the coconut milk still in the can, whisk in the cornstarch to dilute, then pour it into the saucepan with the other ingredients.
  • Over medium heat, bring the mixture to a boil, whisking constantly. Reduce the heat to medium-low and whisk for about 5 minutes, until the mixture thickens completely. Be attentive as it thickens and burns quickly, so keep the heat adequately tamed.
  • With a ladle, pour the custard into small cups or a big bowl to serve family-style (do it however you’d like). Let it set at room temperature while you make the sauce.
  • In another heavy small saucepan, combine the dried fruit, rum (or water), water, sugar or honey, and cinnamon stick. Bring the mixture to a boil over medium heat, stirring occasionally and watching it carefully as the alcohol burns.
  • Cook for about 10 minutes, until the fruit has softened and the liquid starts to look syrupy.
  • Remove from heat and immediately add the vanilla extract.
  • Spoon the warm fruit sauce over the little pots de crème and serve right away.


This recipe serves 4-6, depending on the serving cups used


Calories: 581kcalCarbohydrates: 76gProtein: 8gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 95mgPotassium: 711mgFiber: 3gSugar: 59gVitamin A: 518IUVitamin C: 3mgCalcium: 225mgIron: 3mg
Keyword dessert
Tried this recipe? Want to save it for later?Share it on social and tag @CAPrunes or #CAPrunes!
Picture of Jaine Mackievicz standing in front of a bookshelf

Jaíne Mackievicz moved to the United States from the Brazilian Amazon in 2017 with one goal in mind. She wanted to learn to cook like her childhood hero, Julia Child.

She had originally hoped to attend the Gastronomy program at Boston University. When that didn’t work out, something different (or as she’ll tell you, something magical) fell into place. Jaíne had written a wildly successful article for the Julia Child edition of Cherry Bombe magazine. Her work made an impression on folks in the culinary world. When Food Network was casting the 2022 Julia Child Challenge, Jaíne was invited to audition – and won. She’s in the process of writing her first cookbook and maintains a weekly newsletter, Dinner at Jaíne’s.

Love this Coconut Pots de Crème with Rum-Stewed Prunes? Try these too:

Far Breton with a slice removed

Guy Branum’s Traditional Far Breton Recipe

Similar to a clafoutis, a Far Breton is an iconic prune dessert in the Brittany region of France, and Guy’s version is buttery, rich, and filled with brandy-spiked prunes. 

a plate of Italian stewed prunes

Italian Stewed Prunes by Alyssa Ponticello

These Italian style Stewed Prunes take a quick simmer in red wine and spices on their way to delicious. Alyssa Ponticello was inspired to make them by an incredible restaurant dessert in NYC. Sounds familiar? The same dessert was the genesis of this cake recipe too.

She serves them with with a dollop of mascarpone as a dessert, sometimes going the extra mile with whipped mascarpone and orange zest and a slice of candied citrus.

Want more of Jaíne’s recipes? Try her delicious Traditional Ukrainian Borscht recipe next, and her Arroz de Festa too.