Coconut Blancmange Recipe

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.