Creamy Coconut Blancmange with Caramel Prune Sauce
A silky, chilled coconut dessert topped with a luscious caramel prune sauce. Light yet indulgent, this crowd-pleaser is effortless to prepare and perfect for warm days and festive gatherings.
🛒 Ingredients
20 servings
- 600 ml whole milk
- 1 can (395 g) sweetened condensed milk
- 200 ml coconut milk
- 200 ml light cream
- 100 g shredded coconut
- 8 tablespoons cornstarch
- 150 g sugar (for the caramel sauce)
- 150 ml water (for the caramel sauce)
- 150 g pitted prunes
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Directions
- 1
In a large saucepan, whisk together the whole milk, condensed milk, coconut milk, shredded coconut, and cornstarch until completely smooth with no lumps.
- 2
Cook over medium heat, stirring constantly, for 3 to 4 minutes until the mixture thickens into a creamy, spoonable custard.
- 3
Remove from heat and gently fold in the light cream. Lightly dampen a bundt or ring mold with cold water, pour in the mixture, let cool to room temperature, then refrigerate for at least 4 hours.
- 4
For the caramel sauce: melt the sugar in a dry non-stick pan over medium heat without stirring until it turns a light, golden amber color.
- 5
Carefully pour in the water (watch for splattering) and add the prunes. Simmer on low heat for 6 to 8 minutes until the prunes are tender and the sauce is smooth and glossy.
- 6
Unmold the blancmange onto a serving plate, spoon the warm caramel prune sauce generously over the top, and serve well chilled.
💡 Chef's Tip
Watch the caramel carefully — pull it off the heat at a light amber color. Dark caramel turns bitter and can ruin the sauce. Make the blancmange the night before for the firmest texture and easiest unmolding.
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