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Blanc-manger coco
Coconut dessert
Martinique's set coconut dessert with lime and cinnamon (blanmanjé koko)
In Martinique, blanc-manger coco is the cool, wobbly dessert that closes a Christmas or Sunday family lunch: coconut milk and sweetened condensed milk scented with lime zest, cinnamon, vanilla and nutmeg, set and turned out of a mould. Many island cooks set it with gelatine, which is not vegetarian; this recipe uses agar-agar, a seaweed setting agent, so it is meat-free and holds well even in the heat. Serve it chilled with passion fruit or a guava coulis. Chef's tip: once the agar is in, keep the mixture boiling for 2 full minutes; agar only sets after it has been properly boiled.
- Total time
- 205 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ¾ cups coconut milkfull fat
- 1 cup whole milk
- 5 ½ oz sweetened condensed milk
- 1 oz caster sugar
- 1 strip lime zestpeeled with a vegetable peeler
- ⅛ oz agar-agar powderabout 1 level tsp
- 1 tsp vanilla extract
- 1 pinch grated nutmeg
To serve
- 3 passion fruits (optional)halved
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What you'll need
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Method
0/6 doneStep 1: Rinse a 750 ml mould or 6 ramekins with cold water and leave them wet; it helps the dessert slide out later.
Step 2: Put 1 ¾ cups coconut milk, 1 cup whole milk, 5 ½ oz sweetened condensed milk, 1 oz caster sugar, 1 cinnamon stick and 1 strip lime zest in a pan and warm over a medium heat until steaming. Take off the heat and leave to infuse for 10 minutes, then lift out the cinnamon and zest.
12 minStep 3: Whisk in ⅛ oz agar-agar powder until dissolved. Return to the heat, bring to a full boil and let it bubble for 2 minutes, whisking all the time. Common mistake: only warming the mixture; agar that has not boiled will not set, while a heaped spoonful too much gives a rubbery dessert.
3 minStep 4: Take off the heat and stir in 1 tsp vanilla extract and 1 pinch grated nutmeg. Pour into the mould or ramekins.
Step 5: Cool for 30 minutes, then chill for at least 3 hours, until set; it should wobble but hold its shape when the mould is tilted.
210 minStep 6: Run a knife round the edge, dip the base in hot water for 5 seconds and turn out onto a plate. Serve cold, with the pulp of 3 passion fruits spooned over.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 24 g
- Fat
- 16 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does blanc-manger coco take?
- About 205 minutes in total: 195 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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