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!