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5 from 1 vote
blanc-manger
Coconut Blancmange
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Blancmange, a dessert born in the Middle Ages that traveled extensively over the centuries, is now a classic recipe in the French West Indies.
Course: Dessert
Cuisine: Vegetarian, West Indian
Servings: 6 people
Author: Vera Abitbol
Ingredients
  • 2 cups coconut milk
  • cup condensed milk
  • 2 oz. fresh coconut , finely grated
  • Zest of 2 organic limes
  • 1 pinch ground cinnamon
  • 1 tablespoon rum
  • 1 pinch salt
  • 1 vanilla pod , cut lengthwise and scraped
  • 1 oz. agar (or 6 gelatin sheets), softened in a bowl of cold water
Instructions
  1. In a large non-stick pan, pour the coconut milk, grated coconut and sweetened condensed milk.

  2. Add cinnamon, vanilla seeds, salt and the zest of limes.
  3. Stir in constantly and bring to a simmer over medium heat.
  4. Add rum.
  5. Off the heat, add the agar or squeezed gelatin.
  6. Whisk until dissolved.
  7. Pour into a greased large mold with patterns or in individual ramekins.
  8. Allow to cool before putting the blancmange in the refrigerator for at least 6 hours.
  9. Serve plain or with a tropical fruits coulis.