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The dessert, Light and fresh

Coconut blancmange with mango coulis

Coconut blancmange is a chilled agar agar dessert served with a tangy mango coulis, for 6 people. It takes 30 minutes of active work, is made entirely the day before, and counts as an easy recipe. Budget €2.20 per person, and the key to success is boiling the agar agar for a full 2 minutes so it sets properly.

Here's a coconut blancmange with a tangy mango coulis, soft like a custard, and everything's been ready since yesterday.

Coconut blancmange with mango coulis
For
6 people
Work
30 min
Total time
7 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.20
Calories per person
260 kcalcalculated by Kiloach, your weight coach

Coconut blancmange has the texture of a soft custard, smooth and milky, flavored with coconut milk instead of vanilla. Toasted shredded coconut adds crunch against the creamy base, and the mango coulis cuts through with bright, fruity acidity.

This dessert works well for a spring or summer dinner with friends, especially after a heavier main course, when you want something light and colorful to finish. Kids tend to like its sweetness and its look served in small glasses, which also makes it an easy choice for a family meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 4 h 11
  2. The same day 1 step
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, make the blancmange and let it set in the fridge for at least 4 hours, and toast the coconut, which you keep at room temperature. The morning of, blend the mango coulis and chill it. Right before serving, just spoon the coulis over each blancmange and sprinkle with toasted coconut.

The ingredients

6 people

Pantry

  • Coconut milk 40 cl
  • Sugaroften in the pantry 80 g
  • Agar agar 1 tsp
  • Shredded coconut 40 g
  • Powdered sugaroften in the pantry 1 tbsp

Dairy

  • Whole milk 30 cl

Fruits and vegetables

  • Mangoes 2
  • Lime 1

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the coconut milk, whole milk, sugar, and agar agar together in a saucepan, bring to a boil while whisking, and let it boil for 2 minutes. 8 min

    Whisk before heating so the agar agar disperses evenly and doesn't clump.

  2. Pour the mixture into six ramekins or glasses, let cool slightly, then refrigerate. 4 h

    Agar agar starts setting as soon as it cools, so fill your glasses quickly.

  3. Toast the shredded coconut in a dry skillet, stirring, then let it cool in a bowl. 3 min

    Watch it closely, it goes from golden to burnt in seconds.

The same dayDuring the day, whenever you get a moment.

  1. Blend the mango flesh with the lime juice and powdered sugar, then chill this coulis.

    Pick fragrant mangoes that give slightly under your finger, the coulis won't need any added sugar.

When it's time to serveThe final touches, right in front of your guests.

  1. Top each blancmange with a spoonful of coulis and sprinkle with toasted coconut.

    Add the coconut at the last minute so it stays crisp.

Our tips to get it right

  • Use a thick coconut milk, scooped from the top of the can without shaking it too much, for a creamier blancmange.
  • If you don't have matching ramekins, use clear glasses instead, they show off the layers of coulis and blancmange nicely.
  • Unmold the blancmange by briefly dipping the bottom of each ramekin in hot water if you prefer plating it rather than serving it in the glass.

The variations

  • Swap the mango for blended fresh pineapple for a coulis that's just as tangy and easier to find year round.
  • For a lactose free version, replace the whole milk with more coconut milk, the dessert stays just as creamy.
  • For kids, sprinkle chocolate sprinkles instead of toasted coconut, it's more playful and skips the extra pan step.

What to serve it with

  • Iced green tea with lemon
  • Crisp almond tuile cookies
  • A strong espresso to close the meal

Storage

The blancmange keeps for 2 to 3 days in the fridge, covered or in closed ramekins. Store the coulis separately for up to 2 days. This dessert doesn't freeze well, agar agar turns grainy once thawed.

Questions about this recipe

Can you use gelatin instead of agar agar?

Yes, but the proportions change and the texture becomes softer, less firm. Use about 4 gelatin sheets for this amount of liquid, and skip the long boiling step.

How do you know the blancmange has set properly?

It should feel firm to the touch and unmold cleanly without running. If the center is still liquid after 4 hours, the agar agar wasn't boiled long enough.

Can you serve this dessert right in the ramekins?

Yes, that's actually simpler and skips the unmolding step. Just pick ramekins or glasses nice enough to go straight to the table.

What if the mangoes aren't ripe enough?

Add a bit more powdered sugar to the coulis to balance the tartness, and blend longer for a smoother texture. A spoonful of orange juice can also round out the flavor.

Can a coconut blancmange with mango coulis be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a coconut blancmange with mango coulis?

Allow 7 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a coconut blancmange with mango coulis?

About 260 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a coconut blancmange with mango coulis cost?

About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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