Blanc manger coco Recette Le Point de vue Sainte-Marie Martinique
©Blanc manger coco Recette Le Point de vue Sainte-Marie Martinique|MDES

Coconut blancmange

Preparation15 minutes
Cooking10 minutes


  • 50cl coconut milk
  • 40cl sweetened condensed milk
  • 100 ml water
  • 1 vanilla bean
  • 1 pinch of nutmeg
  • 1 pinch of cinnamon
  • 1 lime
  • 9 sheets of gelatin
  • 1 dash white rum


  1. In a saucepan, pour in the water, cinnamon, vanilla, nutmeg, and the zest of one lime. Bring to a simmer over medium heat and reduce by half.
  2. Add the coconut milk and sweetened condensed milk. Stir and bring to a simmer.
  3. Soak the gelatin sheets in cold water.
  4. Remove from heat, stir in the drained gelatin. Dissolve well and let cool.
  5. Pour into individual cups, preferably metal (demolds more easily).
  6. Let cool and put in the refrigerator and let set for 6h minimum.
  7. Unmold and serve chilled with slices of fresh fruit (mango, pineapple, papaya, etc..) or an exotic fruit coulis.

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