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Coconut blancmange Recipe

Ingredients for people

  • Unsweetened condensed milk : 400 ml
  • Sweetened coconut milk : 400 ml
  • Cane sugar : 200 g
  • Gelatine leave(s) 2g : 6 whole
  • Vanilla pod(s) : 1 whole
  • Water : 200 ml
  • 1

    Soak the gelatine leaves in cold water.
    Split the vanilla pod with a sharp knife, scrape it then put the pod and the beans in 200ml of water. Add the sugar and mix well. Bring to a boil, remove from the heat and let infuse 15 minutes. Then add the gelatine and stir to dissolve it completely. Remove the vanilla pod.

  • 2

    In a food processor, pour the coconut milk, the condensed milk and the gelatined syrup. Whiz until you get a smooth mixture. Then pour it all into a mold or a dish and let it cool.
    Let it set in the refrigerator for 3 hours.

Chef's tip

«This dessert can be served with an exotic fruit or berry coulis. It's best when eaten really cold.»

A coconut flavored dessert from the Antilles, to be eaten cold.

Rate this recipe :

(10 votes)

  • Preparation  20mins
  • Cooking time  0h
  • Rest time  3hrs

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