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Coconut Blancmange

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Coconut Blancmange

4 servings

Ingredients 4 oz sweetened condensed milk
1 can, 13-14 oz coconut milk
2 tablespoons sugar
1 teaspoon unflavored gelatin

Preparation: Soak the gelatin in two tablespoons of cold water in a small bowl. In a saucepan, combine the coconut milk, condensed milk, and the sugar. Stir the mixture over medium heat until it comes to the boil. Remove from the heat, add the softened gelatin to the hot mixture, and stir again until the gelatin is completely dissolved. Pour into individual glasses or ramekins and refrigerate until set.


Coconut Blancmange

We went to lunch at Les Boucaniers on a lovely spring afternoon in 2008. They are located on the ocean side of Nettle Bay. There is an enclosed dining room and several tables in the sand. The photo on the left was taken from our table and will enlarge if clicked. It will then reveal the island of Anguilla in the distance. The photo below was taken from the beach and shows many boats in Marigot Harbor with the central mountains rising behind Marigot, the French capital.



Sophie Sophie at Vinissimo has paired the ethereal taste of of a coconut blancmange with a Sainte Croix du Mont Chateau Grand Dousprat 2004 ($13), a Champagne Bauchet "cuvée Roland" ($40), or a Rivesalts "Cuvée Aimé" Domaine Cazes 1980 ($65). Nicolas served us an old rum from Martinique when we tasted this dish.

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