This decadent Coconut BlancMange recipe, a Caribbean-inspired pudding served with fresh fruit, is the perfect spring-time dessert!
Hi guys, it’s Renz again. Today I’m bringing you a recipe for a dessert I loved growing up: BlancMange. I was always in extreme joy, not only because this is a deliciously sweet, creamy pudding but the process of making this in a mold was fun for me.
If you are not following me over on my blog HomeMadeZagat, I mentioned that my mom came all the way from Trinidad and Tobago to stay with me for about a month. This is the longest she has ever stayed. Usually, after 2 weeks she is “missing her bed” and ready to go. Her being with me for a length of time allowed us to relive so many food memories. We cooked up a storm with Saturday soup and aloo pies, and she made pelau. Really, really good times.
I loved that we were able to try a lot of different foods while growing up. My mom’s family appreciated good food and new experiences and she allowed us the same. From appetizers to desserts, we got to try things, at least once.
I remember vividly our adventures of making blancmange. The dessert is a jellied pudding that we would set in a mold and wait excitedly for it to set. Then it would be the skill of getting it out of the mold without damaging it. Trust me even when damaged this is still yummy.
Honestly, this is not a traditional “Caribbean” dish. No fruits or island spices are involved. If you didn’t know, Trinidad and Tobago was once owned by the French (and the British and the Spanish). As a result, of ownership and being inhabited by slaves and indentured laborers, we have a lot of foods that are incorporated and infused with the African and East Indian influences. We are a true melting pot.
I beg you to at least try this one time.
So go ahead and pin it so that you can easily find it later.
- 1 pack gelatin - original flavor or coconut
- 1/4 cup water
- 1/2 cup condensed milk
- 1 cup evaporated milk
- 1/2 cup coconut milk
- 1/2 tsp vanilla
- 1/2 tsp nutmeg
- Coconut flakes - optional
- Heat water on stove on a low to medium heat
- Add gelatin to water and dissolve
- Add evaporated and condensed milk to gelatin mix till all gelatin is dissolved and mixture is warmed through
- Remove from heat and add vanilla, coconut milk and nutmeg.
- Pour into molds/dishes and refrigerate till set.
- To remove from molds, dip pan in warm water and gentle ease mixture from sides (don't worry it's firmer than you think)
- Sprinkle with coconut flakes and serve
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.