Silky Coconut Blancmange
A velvety coconut cream dessert infused with vanilla, set to a smooth, sliceable texture that melts on the tongue. Light, refreshing, and naturally gluten-free — perfect for warm weather entertaining or a simple weeknight treat.
🛒 Ingredients
20 servings
- 750 ml whole milk
- 250 ml coconut cream
- 80 g unsweetened desiccated coconut
- 5 tablespoons cornstarch
- 6 tablespoons caster sugar
- 1 vanilla pod
- 1 tablespoon neutral oil (for the mould)
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Directions
- 1
Split the vanilla pod and scrape out the seeds. Combine milk, coconut cream, sugar, desiccated coconut, and vanilla seeds in a saucepan. Stir well.
- 2
Dissolve the cornstarch in 100 ml of cold milk, whisking until completely smooth.
- 3
Heat the coconut mixture over medium heat, stirring constantly. Once it begins to simmer, pour in the cornstarch slurry in a steady stream while whisking.
- 4
Keep stirring over low heat for 2 to 3 minutes until the mixture thickens and coats the back of a spoon.
- 5
Lightly oil a ring mould or individual ramekins and pour in the mixture. Let cool to room temperature.
- 6
Cover with cling film pressed directly onto the surface and refrigerate for at least 2 hours. Unmould and serve with berry coulis or mango compote.
💡 Chef's Tip
Run a thin knife around the edges before unmoulding for a clean release. Individual ramekins make for a beautiful single-serve presentation at dinner parties.
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