Coconut-Banana Blanc Manger with Roasted Chestnuts Recipe
Coconut-Banana Blanc Manger with Roasted Chestnuts
Flavors of Aquitaine
Total time: 30 to 60 minutes

Preparation time: 45 minutes

Difficulty: Average
Chef's Note

An original idea from Vincent Poussard for the AAPRA, adapted by Gourmetpedia

For 4 servings
- 250 g (9 oz.) fromage blanc
- 250 ml (1 cup) whipping cream
- 100 g (1/2 cup) finely granulated sugar
- 1 can of coconut milk
- 30 g (1 oz.) grated coconut
- 1 whole coconut
- 2 bananas
- 30 g (1 oz.) dark chocolate
- 30 g (1 oz.) white chocolate
- 300 g (10 oz.) fresh chestnuts
- 5 sheets of gelatin
  1. Boil a little coconut milk to soften the sheets of gelatin. Let cool to lukewarm.
  2. Blend the gelatin into the coconut milk; whisk in the fromage blanc.
  3. Whip the cream; gently fold into the coconut-cheese mixture. Add some slivers of roasted chestnut. Let set in the refrigerator. For a more attractive presentation, prepare the blanc manger in individual dishes.  


  1. Chop the coconut meat, dark chocolate and white chocolate.
  2. Dip the bananas in butter and sugar. 
  3. Unmold the blanc manger. Place the banana pieces on top.
  4. Sprinkle with coconut and slivers of chocolate. 
  5. Garnish with whole roasted chestnuts. 
More recipe ideas

Collaboration: Association Aquitaine de Promotion Agroalimentaire (AAPRA) and the Union Interprofessionnelle Châtaigne Périgord Limousin, Midi-Pyrénées

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