Blanc-manger coco is the Antillean take on the French blancmange, set firm with coconut milk and a little lime zest. A cool, wobbling white pudding, it is the classic French-Caribbean dessert of Sunday lunches.
Spoon into blanc-manger coco and it wobbles, cool and silky, melting on the tongue into pure, sweet coconut perfumed with lime and a whisper of rum. Bite: rich and creamy yet light, intensely coconut, the lime zest brightening it and the gentle set giving a clean, melting texture. A simple, elegant French-Caribbean dessert, served cold with grated coconut.
Gelatin sets the sweetened coconut milk into a firm-yet-wobbling custard without eggs; heating (not boiling) dissolves it evenly, and chilling firms it. Lime zest and rum cut the richness of the coconut — a coconut take on the classic French blancmange.
Variations
With agar (vegetarian). Layered with passion-fruit coulis. With more rum. With condensed milk. In a large mold. With a caramel base.
On the Palate
Where Blanc-Manger Coco sits in the Martinican flavor cloud
Ingredients
Serves 6How it's made
8 steps · 20 min active + 20 min waiting
- 16 min
Soak 4 gelatin leaves in cold water (or measure agar).
- 28 min
Heat 600 ml coconut milk with 400 ml whole milk, 120 g sugar, and a strip of lime zest.
- 31 min
Add a pinch of cinnamon and a splash of rum (optional).
- 43 min
When hot (not boiling), stir in the softened gelatin until dissolved.
Watch outKeep the milk hot but never let it boil when you stir the gelatin in — a boil can weaken the set and leave you with a puddle instead of a wobble.
- 51 min
Strain out the lime zest.
- 62 min
Pour into a mold or individual glasses.
- 718 min
Chill at least 4 hours until set and wobbling.
Watch outIt's ready when a nudge makes the whole thing wobble as one and the surface springs back — soft-set, not liquid in the middle, not rubbery.
- 81 min
Unmold and serve cold, garnished with grated coconut.
