Coconut Blancmange with Prune Compote
A silky, melt-in-your-mouth coconut dessert topped with a rich caramelized prune sauce. This stunning ring-mold treat is effortless to make yet impressive enough for any dinner party or special occasion.
🛒 Ingredients
20 servings
- 1 litre whole milk
- 1 can sweetened condensed milk (395 g)
- 1 bottle coconut milk (200 ml)
- 1 carton heavy cream (250 g)
- 110 g cornstarch
- 180 g granulated sugar
- 480 ml water
- 30 pitted prunes (170 g)
- 2 tbsp shredded coconut (optional)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Blend the whole milk, condensed milk, coconut milk, cream and cornstarch together until completely smooth.
- 2
Pour into a heavy-bottomed saucepan and cook over medium heat, stirring constantly, for about 20 minutes or until the mixture thickens and coats the back of a spoon.
- 3
Lightly wet a ring mold with cold water and pour in the hot cream. Let it rest for 30 minutes at room temperature.
- 4
Cover with plastic wrap and refrigerate for at least 1 hour, until firmly set.
- 5
To make the compote, melt the sugar in a saucepan over medium heat until golden caramel forms. Carefully add water and prunes, then simmer for 20 minutes until syrupy.
- 6
Let the compote cool completely. Unmold the chilled blancmange onto a serving plate, spoon over the prune compote and serve.
💡 Chef's Tip
Stir in 2 tablespoons of shredded coconut before molding for extra texture and flavour. Can be made up to 24 hours ahead — keep dessert and compote separately refrigerated until serving.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
