Cocoanut Blanc Mange
This classic dessert, Cocoanut Blanc Mange, offers a creamy and refreshing treat with a delicate coconut flavor. The recipe combines cornstarch, milk, and coconut for a smooth texture, then is chilled to perfection. Serve this elegant dessert with a custard sauce for a satisfying and comforting experience.
Ingredients
- 1/4 cup Cornstarch
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Salt
- 2 tablespoons Cold Water
- 2 cups Whole Milk
- 2/3 cup Shredded Coconut
- 2 large Egg Whites
- 1/2 teaspoon Vanilla Extract
- 2 Egg Yolks
- 1/3 cup Granulated Sugar
- 1/8 teaspoon Salt
- 1 tablespoon All-Purpose Flour
- 2 cups Whole Milk
- 1 teaspoon Vanilla Extract
- 1/4 cup Candied Cherries, Preserved Pineapple, or Nuts (optional) (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, whisk together the cornstarch, sugar, and salt with the cold water until smooth.
- 2Gradually add the milk to the cornstarch mixture, stirring constantly to prevent lumps. Cook in a double boiler for 20 minutes, stirring occasionally, or over medium heat for 10 minutes, stirring constantly, until the mixture thickens.
- 3Remove from heat and let cool slightly. Stir in the shredded coconut and the stiffly beaten egg whites. Add the vanilla extract.
- 4If desired, add 1/4 cup of nuts, candied cherries, or preserved pineapple.
- 5Pour the mixture into molds that have been wet with cold water. Chill in the refrigerator until set. Serve with custard sauce made from the egg yolks.
- 6In a double boiler, beat the egg yolks. Slowly add the sugar and the flour, well blended, the salt, and the milk. Cook in a double boiler until thick enough to coat a silver spoon. Add the vanilla extract and serve cold.