Coconut blancmange — also known as blanc manger coco or coconut flan — is a beloved Caribbean dessert from the French Antilles, originally of Persian and medieval European origin. Its name roughly translates as “white food” in Old French. Made with coconut milk and vanilla, it’s simple, light, refreshing and perfectly suited to hot summer days.
The Foolproof Method
Ingredients (serves 4)
- 125 g desiccated coconut
- 200 ml coconut milk
- 150 ml whole milk
- 1 vanilla pod, scraped
- 2 tbsp sugar
- 3 gelatine sheets
- Zest of 1 lime
Instructions
- Soak the gelatine sheets in cold water for 5 minutes.
- Bring the milk to the boil with the vanilla pod and lime zest. Remove from heat, add the desiccated coconut and leave to infuse for 10 minutes.
- Strain through a fine sieve, pressing to extract all the flavour. Return the strained milk to the heat.
- Add the sugar and squeezed-out gelatine sheets. Stir over low heat until dissolved.
- Pour into ramekins and refrigerate overnight.
- To unmould: run a knife around the edge and invert onto a plate. Decorate with toasted coconut flakes and a twist of lime.
Enjoy! 🥥🌴