| Time | Servings | Difficulty |
|---|---|---|
| 00:40 | 6 | Easy |
Introduction
To share
Coconut blancmange is a typical Creole recipe from the West Indies. This dessert has a texture between flan and pannacota with coconut and spices, served with a mango and exotic fruit sauce. A trip for the taste buds guaranteed!
The extra thing:
- Make the blancmange directly in half a coconut
- Replace fresh coconut pulp with shredded coconut rehydrated in water
Ingredients
|
White Eat Coco
|
|
| 1 coconut | |
| 20 g coconut milk | |
| 560 g whole milk | |
| 1 tsp cinnamon | |
| 1 vanilla pod | |
| 2 lime zest only | |
| 80 g sugar | |
| 2.5 sheets of gelatin | |
|
Exotic mango sauce
|
|
| 2 mango very ripe | |
| 3 passion fruit | |
| 5cl water |
Instructions
|
1
|
Prepare the coco blancmange (the day before)Open the coconut and remove the pulp. Grate it or chop it using a blender.
|
|
2
|
Put the whole milk, coconut milk, cinnamon, scraped split pod, sugar, lime zest and coconut pulp in a saucepan. Boil 5 mins.
Leave to cool then rest for 1 night in the refrigerator. |
|
3
|
Place a tea towel over a bowl and pour the contents of the pan, squeeze to extract the very fragrant coconut milk. You can also use a potato masher to do this.
|
|
4
|
Rehydrate the gelatin in a bowl of cold water.
Heat the flavored coconut milk, squeeze out the gelatin, turn off the heat and incorporate the gelatin. Pour the mixture into muffin tins. Reserve in the refrigerator and let set for 6 to 7 hours. |
|
5
|
Prepare the exotic mango sauce the same dayPeel the mango and put it in a small bowl.
Cut the passion fruit in half and transfer the flesh with that of the mango. Add the water and blend using an immersion blender. |
|
6
|
Unmold the coconut whites on a deep plate and serve surrounded by mango passion sauce.
Serve well chilled. |
