Coconut cream blancmange with rhubarb and banana recipe

Coconut Cream Blancmange with Rhubarb and Banana recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful recipe combines the creamy richness of coconut cream with the tangy sweetness of rhubarb and banana. The blancmange, a classic French dessert, is given a tropical twist with the addition of coconut, creating a luscious and indulgent treat. The tartness of the rhubarb perfectly balances the sweetness of the banana, resulting in a harmonious blend of flavors. This recipe is a perfect choice for those looking to satisfy their sweet tooth while enjoying a unique and refreshing dessert.

Keywords: coconut cream, blancmange, rhubarb, banana, tropical.

Coconut cream blancmange with rhubarb and banana recipe details

Coconut cream blancmange with rhubarb and banana recipe, recipe Rating: 4.9
Number of votes:134 

Ingredients

300 ml	single cream or milk
1 packet(s)	blancmange powder for 0,5 l milk
6 tbsp	sugar
200 ml	coconut milk, unsweetened
500 g	rhubarb
125 ml	cherry juice
15 g	cornstarch, (1 heaped tbsp)
1	banana
	To garnish:
	coconut flakes
	mint

Instructions

Mix 5 tablespoons of the single cream or the milk with the blancmange powder and 3 tablespoons of sugar. Bring the remaining single cream or milk together with the coconut milk to the boil. Stir in the blancmange powder mixture and boil for 1 minute until the mixture thickens. Stir frequently. Pour the blancmange into a bowl which was rinsed with cold water and place the bowl into the fridge for approximately 4 hours to set.

Cut the rhubarb in small pieces.

Mix 2 tablespoons of cherry juice with the cornstarch until well combined. Bring the remaining cherry juice to the boil, add the rhubarb and simmer for approximately 5 minutes. Season to taste with sugar. Thicken with the cornstarch mixture. Peel the banana, cut in small pieces and fold in.

Divide the rhubarb compote into 4 dessert bowls, arrange some blancmange on top and garnish with coconut flakes and mint.

Preparation time:
ca. 35 min
Resting time:
ca. 4 hrs
Grade of difficulty:
medium
Calories per portion:

380kcal