Coconut Blancmange with Prune Sauce
A silky-smooth coconut pudding inspired by the beloved Brazilian classic, where condensed milk and coconut milk combine for an irresistibly creamy texture. Draped with a rich prune sauce, this elegant no-fuss dessert is ideal for make-ahead entertaining and always draws compliments at the table.
🛒 Ingredients
8 servings
- 1 litre whole milk
- 5 heaped tablespoons cornstarch
- 200 ml coconut milk
- 50 g desiccated coconut
- 1 can (395 g) sweetened condensed milk
- Prune sauce for serving
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Directions
- 1
Soak the desiccated coconut in half the coconut milk for about 10 minutes until softened and well hydrated.
- 2
In a cold saucepan, whisk together the whole milk, cornstarch, remaining coconut milk, and condensed milk until fully combined with no lumps.
- 3
Cook over medium heat, stirring constantly, until the mixture thickens. Continue cooking for 2 to 3 minutes to ensure the starch is fully cooked.
- 4
Fold in the soaked coconut, stir well, and remove from heat.
- 5
Pour into a lightly moistened mould, allow to cool slightly, then refrigerate for at least 4 hours or overnight.
- 6
Unmould onto a serving plate and drizzle generously with prune sauce just before serving.
💡 Chef's Tip
Run a thin knife along the edges before unmoulding for a clean release. This pudding keeps well in the fridge for up to 3 days — the coconut flavour deepens beautifully overnight.
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