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Dessert

Cocoanut Blancmange

A coconut-flavored blancmange made with milk, gelatin, boiling water, and grated coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cocoanut Blancmange

Ingredients

Directions

Make the base

  1. Make a plain blancmange with a scant measure of milk.

  2. Add the gelatine to the milk.

Extract the coconut liquid

  1. Soak the grated coconut in boiling water for 15 minutes.

  2. Beat the soaked coconut hard in the water, then strain it through a coarse cloth.

  3. Squeeze and wring the cloth to extract all moisture from the coconut.

Set the dessert

  1. Whip the mixture together well and pour it into a wet mold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable dessert as it cools.
Milk
Forms the creamy liquid base that gives the blancmange its body.
Grated coconut
Adds coconut flavour and moisture-rich richness to the set dessert.

The step that matters

Pour into a wet mold. Gelatine tends to stick to dry metal, so a lightly wet mold lets the set dessert release cleanly when turned out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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