Coconut Blanc-Manger

Coconut Blanc-Manger with Chia, Flax & Agar

Blancmange (from the French blanc-manger) is a smooth, creamy dessert typically made with milk or cream, sugar, and a thickening agent such as cornstarch or gelatin. It is often flavored with vanilla, almonds, or fruit and set in a mold before serving. I wanted to create a blanc manger using alternative thickeners to gelatine. I thought this would be the perfect application. This makes a perfect light dessert, or even to eat for breakfast, or a super classy brunch.

The agar, chia, and flax help set the blanc mange beautifully, creamy yet light texture. This version is dairy-free, refined sugar-free, and packed with nourishing ingredients while staying true to the classic French dessert.

Ingredients: 

• 1 1⁄2 cups (360ml) full-fat coconut milk

• 1 cup (240ml) homemade almond milk

• 3 tbsp maple syrup (or honey)

• 1 tsp vanilla extract

• 1/2 tsp almond extract (optional, for a classic almond aroma)

• 1 tsp orange zest (or lemon zest, for brightness)

• 1⁄4 tsp ground cinnamon

• 1 tsp agar powder

• 1 tbsp ground flaxseed (adds body & a slight nutty flavor)

• 1 tbsp chia seeds (natural thickener, slight textural element)

• Pinch of sea salt

For Garnish:

• Fresh berries (raspberries, blackberries, or pomegranate seeds)

• Toasted coconut flakes

• Honey

• Crushed toasted almonds

Instructions:

1. Prepare the base:

   • In a saucepan, combine the coconut milk, almond or oat milk, maple syrup, vanilla, almond extract (if using), citrus zest, cinnamon, and salt.

   • Whisk well and heat over medium heat until warm but not boiling.

2. Bloom & activate thickeners:

   • In a small bowl, whisk the agar powder with 2 tbsp warm water until dissolved. Stir it into the saucepan.

   • Add the ground flaxseed and chia seeds to the coconut milk mixture, whisking constantly to prevent clumping.

   • Bring the mixture to a gentle simmer, stirring frequently. Let it simmer for 3-5 minutes to activate the agar and allow the flax and chia to absorb liquid.

3. Strain & pour into molds:

   • Remove from heat and strain through a fine-mesh sieve to remove any bits of zest or seed clusters.

   • Pour into lightly greased ramekins or silicone molds or small glasses.

4. Set & chill:

   • Let the blanc-manger cool at room temperature for 10-15 minutes, then transfer to the fridge for at least 3-4 hours (or overnight) to fully set.

5. Unmold & serve:

   • Run a knife around the edges of the mold and gently invert onto plates.

   • Garnish with fresh berries, toasted coconut, and a drizzle of maple or honey.

Notes & Variations:

• For extra creaminess, replace 1⁄4 cup almond milk with more coconut milk.

• For a nut-free version, use oat milk instead of almond milk.