Coffee Coconut Blancmange… an agar agar twist to this traditional pudding just because I’m still experimenting with agar agar! Also, if you know me a little, coffee is one of my most favourite flavours for dessert. The other being chocolate of course!
The traditional blancmange is made normally with cream/milk & thickened with gelatin or cornstarch. Since I had agar agar staring at me, I thought why not.
Also coffee was on my mind, then I saw a tin of coconut cream.
Well, the rest is history & the outcome was this very pretty and nicely set pudding, a Coffee Chocolate Blancmange! Serve it with a deep chocolate sauce, maybe a crisp amaretti on the side. What’s not to love
I might try making it with 100% coconut cream next time, perhaps a dairy version with cream. Seems exciting enough to experiment with. Do let me know if you try!
You can find more COFFEE desserts here, more eggless desserts here, or more puddings here.
Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!
Coffee Coconut Blancmange
Ingredients
- 400 ml coconut cream
- 200 ml coconut milk
- 75 g coconut sugar 1/2 cup {to taste}
- 2 tsp coffee
- 2 tbsp Kahlua {or 1 tsp coconut/coconut extract}
- 2 tsp agar agar
Instructions
- Place all ingredients except Kahlua in a heavy bottom pan and whisk to mix. Simmer to a boil and continue to cook on low for 5 minutes, stirring often.
- Stir in Kahlua/extract.
- Strain into mold, cool, then leave to set overnight in the fridge.
- Loosen the edges gently with a knife, then gently overturn onto platter, and give a firm shake to loosen.
- Serve with a dark chocolate sauce, a kahlua cream sauce etc, maybe a crisp amaretti biscuit.