Blanc Manger Coco – coconut pudding

Ingredients for 1 servings:

• 100 ml milk
• 400 ml coconut milk
• 100 g sugar
• 12 g agar-agar
• 1 vanilla pod(s)
• Cinnamon
• lemon zest
• 1 mango(s)
• 20 g sugar
• Mango juice

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

typical dessert in Martinique

Combine the sugar and coconut milk and heat over medium heat while stirring. As soon as the mixture begins to boil, add the cinnamon, vanilla seeds, and lemon zest and remove from the heat. Stir the milk and agar-agar until a lump-free mixture forms. Stir this into the coconut milk mixture and simmer for at least 2 minutes. Pour the still warm, thick mixture into small molds and let it cool in the refrigerator for at least 3 hours. For the mango sauce, caramelize the sugar in a saucepan. Add the orange or mango juice and the flesh of a ripe mango and stir. The more juice you add, the thinner the sauce will be. Purée the mixture until it forms a homogeneous, thick sauce. It can be enjoyed hot or cold. Turn the desserts out of the molds and serve with various toppings. Tip: Instead of agar-agar, you can also use animal-based gelatin, but the proportions will need to be adjusted.