If the blanc-manger coco is one of Martinique's desserts par excellence today, its origin goes back to the beginning of the Middle Ages in the region of Persia. It would then have been introduced into Europe by Arab merchants. At the time, blanc-manger was a savory dish! It was around the 17th century that Europeans would have made it evolve into a sweet dish. This is how he would be brought by the French to Martinique at an unknown time.
Of course, like many recipes from other countries around the world, we have adapted it with our local fruits to make it a typically local recipe.
For 6 servings:
- 3 coconuts
- 400 gr of whipping cream
- 8 gelatin sheets
- 200 gr of sugar
- ½ liter of milk
- Small pieces of fruit (optional for decoration)
- Break then shell and peel so as to keep only the white walnut.
- Grate your coconut.
- Bring the milk to a boil.
- Lightly soften the gelatin sheets in cold water then add them to your saucepan along with the grated coconut.
- Let stand 2 to 3 minutes.
- Whip the whipped cream and the sugar into a whipped cream.
- As soon as the coconut milk has cooled, add it delicately to the whipped cream, then stir everything.
- Empty the preparation into a round mold.
- Let it harden in the refrigerator for 3 hours.
- Then put the mold in hot water for better release.