Recipe: Coconut and Lime Blancmange

Name: Coconut and Lime Blancmange
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 4 yogurts "smooth plain"; 25 cl (1.1 cups) coconut cream; 60 g (2.1 oz) shredded coconut; 50 g (1.75 oz) brown cane sugar; 1 packet vanilla sugar; zest of 1 lime; juice of 3 limes (2 may be enough if you prefer less acidic); 4 sheets of gelatin

By sylviam ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 10 min

Total 10 min

Servings 8 serv.

Ingredients for 8 servings

4 yogurts "smooth plain"
25 cl (1.1 cups) coconut cream
60 g (2.1 oz) shredded coconut
50 g (1.75 oz) brown cane sugar
1 packet vanilla sugar
zest of 1 lime
juice of 3 limes (2 may be enough if you prefer less acidic)
4 sheets of gelatin

Step-by-step directions

Soak the gelatin sheets in a bowl of cold water.
In a mixing bowl, combine the yogurts, coconut cream, shredded coconut, lime zest and sugar.
Add the drained gelatin to the lime juice and heat over low heat while whisking. (very gently just to ensure the gelatin is well melted)
Then incorporate it into the yogurt base.
Pour into your mold and refrigerate for at least 3 hours
For decoration, sprinkle with shredded coconut.
My personal touch:
I also decorated with slices of limes, sweet heart sprinkles and pink hearts (recipe for Japanese macarons coming soon)
You can of course prepare this dessert the day before and use yellow lemons if you prefer.