Haitian blancmange shows a clear French influence in this delicate coconut gelatin dessert.
Light, refreshing, and subtly sweet, it’s the perfect way to cleanse the palate after spicy Haitian dishes.
Present it in a pretty mold and garnish with fruit for contrast—fruit adds a touch of sweetness that complements the mild coconut flavor. Enjoy!
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Haitian Blancmange (A Coconut Gelatin Dessert)
Course: Dessert
Cuisine: Haitian
Prep Time: 10 minutes
Chill Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
Author: International Cuisine
Ingredients
- Two 12 oz cans evaporated milk
- One 12 oz can coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3 packages gelatin
- 3/4 cup boiling water
- Zest of one lime
- Sugar to taste
- One 12 oz can fruit cocktail (drained)
Instructions
- Dissolve the gelatin in 3/4 cup of boiling water and set aside to bloom.
- Pour the evaporated milk into a large saucepan. Add sugar to taste and warm over medium heat until it begins to simmer—do not boil vigorously.
- Stir in the ground cinnamon, vanilla extract, and lime zest. Mix well.
- Add the dissolved gelatin to the warm milk mixture and stir until completely incorporated.
- Pour in the coconut milk and taste; adjust sweetness if needed.
- Drain the fruit cocktail. You can either fold the fruit into the mixture now or reserve it to decorate the top after the blancmange has set.
- Pour the mixture into a large bowl or a gelatin mold. Chill in the refrigerator for at least 6 hours, or until fully set.
- If you reserved the fruit, decorate the top of the set blancmange before serving.
- Serve chilled and enjoy.