If you like desserts that are soft to the mouth and “coconut-y,” Blancmange, which literally means “white (blanc in French) eat (mange in French),” is for you. One of the definitions of Blancmange, as found online, is “a jelly-like dessert, stiffened usually with cornflour and set in a mould.” Another definition is “sweet almond flavored milk thickened with gelatin or cornstarch, usually molded.” My version of Blancmange, on the other hand, is the one we eat in Haiti, and it always includes coconut milk and, depending on who is making it, it may include tropical fruit cocktail (drained and cut into small pieces) and/or be served (this one is a MUST for me) with a sprinkling of addictive, toasted coconut flakes. You can also choose to serve it unmolded on a plate, or (if you are scared that you might encounter difficulties unmolding it) right in the dish in which it is preferred (i.e. a pyrex). I found the basis for this recipe in globaltableadventure.com, but after having made it once, I tweaked it more than just a bit. You will find that eating a slice of this dessert with a very generous sprinkling of toasted coconut flakes is a delight to your palate.  I love the contrast between the softness/jello-like consistency of the Blancmange and the crispiness of the coconut flakes. My son himself likes an even higher ratio of coconut flakes to the dessert itself; the blancmange must be 100% covered with the flakes. I do the same thing too sometimes and it is wonderful.

Share: