Coconut blancmange is a very simple and refreshing dessert! One of the chef's favorite recipes.
Soak the gelatine sheets in a bowl of cold water.
Bring the coconut milk, condensed milk, and powdered sugar to a boil.
Then add the drained gelatin and the powdered vanilla.
Pour into ramekins or small silicone molds. Let cool at room temperature, then refrigerate for at least 4 hours.
Unmold.
To finish, serve with liquid caramel or a fruit sauce (mango, passion fruit, or raspberries). Sprinkle with grated coconut.
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