Blanc-manger coco: a light and fresh dessert for those hot summer days

 Name: Blanc-manger coco
Eaten in: French Caribbean
Foodie: Gen

Blanc-manger coco (pronounced “blan manjay coco”) is one of the lightest, creamiest and most delicious dessert that you will encounter in French Caribbean countries such as Haiti, Guadeloupe or Martinique. The main ingredients are regular (dairy) milk as well as coconut milk combined together with gelatine and then refrigerated to obtain a jelly-like cake or elegant individual verrines.

Blanc-manger coco recipes across the Web are highly variable with people sometimes including egg whites and mixing different types and quantities of coconut and dairy condensed milk. In my recipe, however, I discarded the egg whites and used almond milk instead of dairy, condensed milk so that the blanc-manger coco is egg free, gluten free and lactose free and still (apparently) has the same great taste as the real thing! As far as coconut milk is concerned, you can either make it yourself by pressing/squeezing grated coconut or go the easy way (like I did) by taking it from a can. The cherry on the cake is the mango coulis to be enjoyed with the coconut-flavoured dessert. Enjoy!

Blanc-manger coco

Serves 4-6
Prep time 3 hours, 30 minutes
Cook time 30 minutes
Total time 4 hours
Meal type Dessert


  • 400ml coconut milk
  • 100ml milk (dairy if you can have it, otherwise almond, rice or soy)
  • ⅔ cup granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 2 envelopes of powdered gelatine (2 tablespoons)
  • 2 ripe mangoes
  • 1 Medium lemon
  • 2 teaspoons (gluten free) icing sugar


1. STEP 1: For the blanc-manger coco:
2. Moisten and chill a mold in a refrigerator

3. Over the stove at low heat, dissolve the sugar in the coconut milk. Stir, let simmer but do not boil

4. In a small bowl, pour the milk and spread the powdered gelatine on top. Mix well

5. Once the coconut milk-sugar mixture is hot, remove from the stove and add the milk-gelatin mixture. Mix well and make sure that the gelatine is well dissolved.

6. Put the liquid in the mold and refrigerate for at least 3 hours

7. STEP 2: For the mango coulis:
8. Place all ingredients in a blender or a food processor and blend until a smooth mixture is obtained.


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