Blancmange Coco is a classic Creole dessert from the French Caribbean — a light, fragrant coconut and vanilla jelly that melts on the tongue. I first discovered it in Guadeloupe, at a tiny beachside stall with a view of the turquoise sea. I was completely blown away by the explosion of flavours in such a simple little dessert!
Ingredients (serves 4)
- 125 g desiccated coconut
- 200 ml (20 cl) coconut milk
- 150 ml (15 cl) whole milk
- 1 exhausted vanilla pod (the seeds have been scraped out)
- 2 tablespoons white sugar
- 3 sheets of gelatine
- Zest of 1 lime
Instructions
- Place the gelatine sheets in a bowl of cold water and leave to soften for 5 minutes.
- In a saucepan, bring the milk to the boil with the vanilla pod and lime zest. Turn off the heat, stir in the desiccated coconut, cover and leave to infuse for 10 minutes.
- Strain the milk through a sieve, then bring it back to a gentle boil. Reduce the heat to low, and stir in the sugar and softened gelatine sheets until fully dissolved.
- Pour the mixture into individual ramekins. Leave to cool at room temperature, then refrigerate overnight.
For an extra-indulgent version: make your own coconut milk
If you want to take the flavour to another level, make your own fresh coconut milk! Note: you’ll need to start two days ahead.
- Crack open a coconut by hammering it all around while rotating it in your hand. Remove the brown skin.
- Grate the coconut flesh using a food processor or grater.
- Warm the milk in a pan with the vanilla pod and lime zest. Pour through a sieve onto the grated coconut.
- Blend the mixture thoroughly, then pour into a bowl along with the pod and zest. Refrigerate overnight.
- The next day, set up a clean second bowl and a clean cloth or muslin. Pour the coconut mixture through the cloth and squeeze firmly to extract all the coconut milk.
- Pour this fresh coconut milk into a saucepan and heat gently with the gelatine and sugar. Pour into ramekins and refrigerate overnight.
Enjoy! 🥥🌴
Tip: Unmould the blancmange onto a plate just before serving and decorate with toasted coconut flakes and a twist of lime zest for a beautiful presentation.