Blanc-manger Coconut Flan Recipe
Blanc-manger Coconut Flan
Flavors of Martinique
Total time: 1hr to 2hr

Cooking time: A few minutes
Cooling time: 5 hours

Difficulty: Easy
Chef's Note

This coconut blanc-manger, very easy to prepare, is made from evaporated milk, coconut milk, gelatin, cinnamon, vanilla and lime. It is eaten like a flan (if you add a lot of gelatin) or in a creamy version, served on its own or with a slice of pineapple cake, for instance.

Editor's note
A non-traditional but delicious twist: toast the coconut in a dry skillet or with a little butter or palm oil. 

- 400 ml coconut milk
- 200 ml unsweetened evaporated milk
- 100 g fine sugar
- 3 gelatin leaves
- 3 g lime zest
- 1 cinnamon stick
- 1 vanilla bean
- coconut, grated

Lighter Version (texture)
- + 100 ml whipping cream

Lighter Version (calories)
- Replace evaporated milk with 2% milk
  1. Soak the gelatin leaves in a bowl of cold water for 10 minutes.
  2. In a saucepan, bring the coconut milk, evaporated milk and sugar to a boil.
  3. Add the squeezed gelatin, lime zest, grated cinnamon and split scraped vanilla bean. Mix well.
  4. Pour the mixture into small molds or ramekins. Let cool to room temperature before refrigerating for at least 5 hours to set.
  5. Unmold. 
More recipe ideas

Photo and collaboration: Jumbo Car Martinique. Rent a car to go out and taste true coconut blanc-manger when you visit the island. In the original recipe, the coconut milk is homemade and the flavor is incomparable. 

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