Time: 3 Hour(s) 30 Minute(s)
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Blanc-manger coco (pronounced “blan manjay coco”) is one of the lightest, creamiest and most delicious dessert that you will encounter in French Caribbean countries such as Haiti, Guadeloupe or Martinique. The main ingredients are regular (dairy) milk as well as coconut milk combined together with gelatine and then refrigerated to obtain a jelly-like cake or elegant individual verrines.
For the blanc-manger coco
1. Moisten and chill a mold in a refrigerator
2. Over the stove at low heat, dissolve the sugar in the coconut milk. Stir, let simmer but do not boil
3. In a small bowl, pour the milk and spread the powdered gelatine on top. Mix well.
4. Once the coconut milk-sugar mixture is hot, remove from the stove and add the milk-gelatin mixture. Mix well and make sure that the gelatine is well dissolved.
5. Put the liquid in the mold and refrigerate for at least 3 hours
For the mango coulis:
6. Place all ingredients in a blender or a food processor and blend until a smooth mixture is obtained.
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