Coconut and Madagascar vanilla blancmange: a smooth, creamy dessert

Blanc-manger coco et vanille de Madagascar : dessert crémeux tout doux

Coconut Blanc-Manger with Madagascar Vanilla: the Creamy, Velvety Dessert

Blanc-manger is a delicate dessert, often made with almonds in its classic version, but it lends itself wonderfully to an exotic coconut twist. Light and smooth, it perfectly showcases the floral delicacy of genuine Bourbon vanilla.

Ingredients (serves 6)

  • 40 cl coconut milk
  • 20 cl double cream
  • 1 Madagascar Bourbon vanilla pod
  • 80 g sugar
  • 3 sheets of gelatin (6 g)
  • Desiccated coconut for decoration

Preparation

1. Soften the gelatin. Soak the gelatin sheets in a large bowl of cold water for 10 minutes.

2. Infuse. Split the vanilla pod and scrape out the seeds. Heat the coconut milk with the seeds and pod, without bringing it to a boil. Add the sugar and stir until completely dissolved.

3. Incorporate the gelatin. Remove the pod. Remove the gelatin from the heat, squeeze out the excess water and add it to the hot coconut milk, whisking until completely dissolved.

4. Whip the cream. Allow the coconut-vanilla mixture to cool slightly. Whip the cold double cream until soft peaks form, then gently fold it into the lukewarm mixture using a spatula, taking care not to deflate the air bubbles.

5. Chill. Pour into glasses or individual moulds. Refrigerate for at least 4 hours, or ideally overnight.

6. Serve. Carefully unmould if using moulds, or serve directly in glasses topped with a little toasted desiccated coconut.

The Or Noir Vanilla Tip

Lightly toast the desiccated coconut in a dry pan before sprinkling it over the dessert: it develops a roasted aroma that contrasts beautifully with the sweetness of the vanilla.

The touch that makes all the difference

In such an elegant dessert, where only four main ingredients make up the recipe, the quality of each component is immediately noticeable. Try this dessert with our Pack of 10 Grand Cru Bourbon vanilla pods, available from just €15, with the code BIENVENUE10 for your first order.

Every order helps support the farming families of Sambava through our Mon Mada à Moi association: every purchase makes a difference.