Blancmange with coconut milk
2 servings
10 minutes
Coconut milk blancmange is an exquisite dessert originating from French cuisine and popular in Italy. Its velvety texture harmonizes with the refined taste of coconut milk and subtle almond notes. This dessert is perfect for a light meal finale, enveloping taste buds in soft sweetness and creamy consistency. Easy to prepare at home with minimal ingredients, its chilled serving makes it especially refreshing in warm weather. A magnificent choice for an elegant dinner or a sophisticated treat for guests.
1
Bring 300 ml of coconut milk to a boil with sugar over medium heat. Mix the remaining coconut milk with starch until a smooth paste forms.
- Coconut milk: 400 ml
- Sugar: 60 g
- Coconut milk: 400 ml
- Cornstarch: 40 g
2
Pour hot coconut milk into the starch mixture, stir, and pour everything back into the pot. Continuously stirring, bring it back to a boil and simmer for 2-3 minutes. The mixture should become very thick.
3
Remove the pudding from heat, add flavorings, stir and pour into molds. Cool first at room temperature, then in the refrigerator for a few hours.
- Almond extract: 1 teaspoon
