Manjar Branco com Ameixa (Coconut Pudding with Prunes)

Instructions

1. Brush the mold with the neutral oil, then rinse it quickly with cold water and shake out the excess; this helps the pudding slip out.
2. Whisk the cornstarch into 150 ml of the whole milk until completely smooth.
3. Put the remaining whole milk, sweetened condensed milk, coconut milk and unsweetened grated coconut in a heavy saucepan and heat over medium heat, stirring, until steaming, about 5 minutes.
4. Whisk the cornstarch mixture again and pour it into the pan, stirring constantly. Cook, stirring and scraping the bottom, until the pudding boils and becomes very thick and glossy, then cook 2 minutes longer so the starch loses its raw taste, 8 to 10 minutes in all.
5. Pour into the prepared mold, tap it on the counter to settle, and cool for 30 minutes. Cover and refrigerate until firm, at least 6 hours.
6. For the prune syrup, combine the pitted prunes, granulated sugar, water and cinnamon stick in a small saucepan. Simmer over low heat until the prunes are plump and soft and the liquid is a dark, lightly thick syrup, 15 to 20 minutes. Remove the cinnamon stick and cool completely, about 1 hour.
7. To serve, run a thin knife around the edges and the center of the mold, set a rimmed plate on top and invert, giving a gentle shake to release the pudding. Spoon the prunes and syrup over the top and cut into 10 slices.