Coconut Blancmange with Prune Caramel Sauce
A silky, creamy coconut blancmange crowned with a rich dark prune caramel sauce. This elegant make-ahead dessert is surprisingly simple and guaranteed to impress at any dinner table.
🛒 Ingredients
12 servings
- 800 ml whole milk
- 200 ml coconut cream
- 100 g desiccated coconut flour
- 1 can sweetened condensed milk (397 g)
- 3 tablespoons cornstarch
- 250 ml water
- 300 g caster sugar
- 200 g pitted prunes
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Directions
- 1
Combine the whole milk, coconut cream, condensed milk, and coconut flour in a blender. Blend until completely smooth.
- 2
Add the cornstarch and blend briefly to incorporate.
- 3
Pour the mixture into a heavy-bottomed saucepan and cook over medium heat, stirring constantly, until it thickens to a creamy pudding consistency, about 12–15 minutes.
- 4
Immediately pour into a lightly greased bundt or pudding mould. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- 5
Roughly chop the prunes and place them in a saucepan with the water and sugar.
- 6
Cook over medium-high heat, stirring until the sugar dissolves, then simmer over low heat until reduced to a thick, dark amber sauce. If it becomes too thick, stir in a splash of warm water.
- 7
Unmould the blancmange onto a serving plate and spoon the prune sauce generously over the top before serving.
💡 Chef's Tip
This dessert is best made the night before — the flavour deepens beautifully after several hours in the fridge. Run a thin knife around the edge of the mould before turning out to ensure a clean release.
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