Caribbean coconut blancmange

Name: Caribbean Coconut Blancmange (Authentic Recipe)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Martinique and Guadeloupe, French Antilles
Ingredients: 400 ml coconut milk; 250 g sweetened condensed milk; The zest of an untreated lime; 1 vanilla pod, seeds scraped (or vanilla extract); 1 pinch of ground cinnamon; 1 pinch of salt; 3 sheets of gelatine (about 6 g), or 2 g of agar-agar; Cane sugar, to adjust to taste, optional

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Caribbean coconut blancmange is a chilled gelled dessert native to Martinique and Guadeloupe, made from coconut milk, sweetened condensed milk, vanilla, and lime zest. Its silky, delicate texture and aromatic Caribbean spices make it an iconic French Antilles treat that's simple to prepare and perfect for advance preparation.

More like this:🌍Martinique and Guadeloupe, French Antilles 🏷️Caraïbes 🏷️Cuisine caribéenne 🏷️Cuisson:5 Dessert

🏷️

🏷️Guadeloupe

🏷️Martinique

Total

20 min

Servings

4

Recipe Source

View original recipe

From Nkosiagro · by Équipe NKOSI

Ingredients

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400 ml coconut milk
250 g sweetened condensed milk
The zest of an untreated lime
1 vanilla pod, seeds scraped (or vanilla extract)
1 pinch of ground cinnamon
1 pinch of salt
3 sheets of gelatine (about 6 g), or 2 g of agar-agar
Cane sugar, to adjust to tasteoptional

8 Ingredients

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Instructions

1
Soak the gelatine sheets in a bowl of cold water for 10 minutes, until softened.
2
In a saucepan, pour in the coconut milk and the sweetened condensed milk.
3
Add the lime zest, the seeds from the vanilla pod, the cinnamon and the salt.
4
Bring to a simmer over medium heat, stirring.
5
Off the heat, squeeze out the gelatine sheets and stir them into the hot mixture. Whisk until fully dissolved.
6
If using agar-agar, add it at the start of cooking and bring the mixture to the boil for a minute so it sets.
7
Taste and add a little cane sugar if you wish.
8
Pour the mixture into individual ramekins and leave to cool to room temperature.
9
Cover and refrigerate for at least 6 hours, ideally overnight.
10
Serve well chilled, plain or with a tropical fruit coulis.

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Tips & Notes

Pro tips

Soak gelatine sheets fully in cold water for 10 minutes before use; this ensures even dissolution when stirred into the hot mixture.
Bring the coconut and condensed milk mixture only to a simmer, not a rolling boil, to preserve the delicate flavour of the vanilla and lime zest.
If the mixture cools below body temperature before pouring, reheat gently over low heat to prevent premature setting in the saucepan.
Untreated lime zest is essential for authentic flavour; avoid treated or waxed limes, which can impart off-tastes.

Substitutions

Vanilla extract → 1 tsp vanilla extract (add with the coconut milk; omit vanilla pod)
Gelatine sheets → powdered gelatine (1 tsp, bloomed in cold water before stirring in)
Sweetened condensed milk → evaporated milk + 2 tbsp caster sugar (less rich, denser texture)

Storage & make-ahead

Cover and refrigerate for up to 3 days. Do not freeze. Serve directly from the fridge; no reheating required.

Equipment

gelatine sheets or agar-agar powder · individual ramekins or dessert glasses

Common Questions

Can I use agar-agar instead of gelatine sheets?

Yes. Use 2 g agar-agar instead of 3 sheets (6 g) gelatine. Add agar-agar at the start of cooking and bring the mixture to a boil for one minute so it sets properly.

How long does coconut blancmange need to chill?

At least 6 hours, though overnight (8–12 hours) is ideal for the firmest, cleanest set.

Can I make this dairy-free?

Sweetened condensed milk is dairy-based and integral to the texture and sweetness. There is no practical vegan substitute that replicates the recipe's result.