Blanc Manger Coco – Coconut Pudding
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 ml milk
- 400 ml coconut milk
- 100 g suar
- 12 g aar aar
- 1 vanilla pod (s)
- cinnamon
- Lemon zest
- 1 mango (s)
- 20 g suar
- Mango juice
Print Recipe
Pin Recipe Instructions
- Mix sugar and coconut milk and heat over medium heat while stirring. As soon as the mixture starts to boil, add the cinnamon, vanilla pulp and lemon zest and remove from the hob.
- Mix milk and agar agar until a lump-free mass forms. Stir these into the coconut milk mixture and simmer for at least 2 minutes. Fill the still warm, viscous mass into small molds and let them cool in the refrigerator for at least 3 hours.
- For the mango sauce, caramelize the sugar in a saucepan. Add orange or mango juice and pulp to a ripe mango and stir. The more juice you add, the more runny the sauce will be. Puree the mixture until it forms a homogeneous, thick sauce. It can be enjoyed both warm and cold.
- Turn the desserts out of the molds and serve with various toppings.
- Tip: Instead of agar-agar, you can also use animal gelatine, but the proportions must then be adjusted.
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