Skip to main content
Dessert

Cocoanut and Chocolate Blanc Mange

A coconut and chocolate dessert made by marbling coconut and chocolate mixtures.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Cocoanut and Chocolate Blanc Mange

Ingredients

Directions

Make the base

  1. In a saucepan, combine milk and corn starch. Bring to a boil and cook for at least 15 minutes.

  2. Remove from heat and beat in the whipped egg whites.

Flavour and marble

  1. Divide the mixture in half. Stir the grated coconut into one half.

  2. Stir the grated chocolate into the other half while still hot.

  3. Pour the coconut mixture over the chocolate mixture to create a marbled effect.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Corn + chocolatetop 17% of all pairs
    Smell alikemoderate
    Cooked together987 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Corn + meattop 17% of all pairs
    Smell alikemoderate
    Cooked together414 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the liquid base that the starch thickens into a set blanc mange.
Corn starch
Thickens the milk as it boils, giving the pudding its body and firm set.
Egg whites
Whipped and folded in, they add lightness and airy texture to the set pudding.
Grated coconut
Adds coconut flavour and a soft, chewy texture to one half of the pudding.
Grated chocolate
Adds chocolate flavour and colour to the other half of the pudding.

The step that matters

Cook the milk and corn starch for the full 15 minutes. Starch granules only swell and thicken fully once the mixture boils and is held there long enough. Stopping early leaves a thin, grainy base that will not set firmly.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesCorn CakeCorn Cake90 recipesCorn Starch CakeCorn Starch Cake89 recipesChocolate CookiesChocolate Cookies76 recipes