Coconut Blancmange

Ingredients

6 servings

• 75 cl of milk
• 400 g of coconut (shredded)
• 300 g of sugar
• 4 gelatin sheets
• 6 eggs
• 1 vanilla bean

Steps

1. 1

   Place the gelatin leaves in a bowl of cold water to soften.

2. 2

   Heat the milk in a saucepan with the vanilla bean split in half lengthwise. Ask one of your parents to cut the bean and stay next to you to help with the stove.

3. 3

   Add the coconut.

4. 4

   When the mixture boils, remove it from the heat.

5. 5

   Crack the eggs, separating the yolks from the whites.

6. 6

   Whisk the yolks with the sugar until the mixture whitens.

7. 7

   Filter the milk with a strainer or a fine-mesh sieve over a saucepan to collect all the coconut and milk.

8. 8

   Then, little by little, pour the hot milk over the egg yolk and sugar mixture, stirring vigorously so the yolks do not cook.

9. 9

   Squeeze the gelatin leaves well between your fingers then incorporate them into the milk.

10. 10

    Put back on low heat, stirring constantly so the gelatin melts well. Be careful, the mixture must not boil! Stay next to one of your parents for this cooking step!

11. 11

    Pour the mixture into a serving dish, individual cups, or a nice mold that you will turn over when the time comes.

12. 12

    Let cool to room temperature.

13. 13

    Cover with plastic wrap and place in the refrigerator for 12 hours.