This light and creamy coconut dessert is a Caribbean classic, combining rich flavors of coconut milk, condensed milk, and warm spices. It’s simple to make, incredibly smooth, and always served chilled. Add a touch of elegance with toasted coconut for garnish!
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How to Make Coconut Pudding or Blan Manje
To make Blan Manje, you start by combining coconut milk, sweetened condensed milk, and evaporated milk. These ingredients give the pudding its creamy, smooth base, while the sweetened condensed milk adds sweetness.
The next key step involves blooming gelatin in water, which you’ll later mix into the milk base to help the pudding set. Gelatin gives the pudding its soft, sliceable structure while maintaining a silky texture.
To enhance the flavor, you’ll stir in vanilla extract and ground nutmeg. The warm spices infuse the pudding with a rich, aromatic taste that complements the coconut’s natural sweetness.
After preparing the mixture, pour it into individual dishes or a mold and refrigerate it for several hours until it firms up. This chilling time allows the pudding to achieve its signature texture—firm yet creamy, ready to be sliced and served.
Before serving, garnish the Blan Manje with toasted shredded coconut for a crunchy, flavorful topping that enhances the overall coconut taste. For a fresh twist, you can also top it with mango slices or berries.
While it’s traditionally made with dairy, you can easily adapt it for vegan diets by substituting agar-agar for gelatin and using dairy-free milk alternatives. Whether you’re enjoying it after a meal or serving it at a special occasion, this smooth, coconut-infused pudding is sure to delight.
Coconut Pudding
Ingredients
- 2 envelopes gelatin powder
- ½ cup water for blooming gelatin
- 1 cup sweet condensed milk
- 2 cups evaporated milk
- 1 cup coconut milk
- 1 tablespoon vanilla extract
- 1 teaspoon nutmeg ground
- Toasted shredded coconut for garnish
Instructions
- In a small bowl, mix the gelatin powder with 1/2 cup of water. Let it sit for 5 minutes to bloom. This step is crucial for dissolving the gelatin evenly.
- In a large saucepan, combine the sweet condensed milk, evaporated milk, and coconut milk. Warm the mixture over medium heat, stirring occasionally, until it’s fully combined and hot, but not boiling.
- Remove the saucepan from the heat. Stir in the vanilla extract and nutmeg, mixing well to incorporate the warm spices into the creamy mixture.
- Once the gelatin has bloomed, gently stir it into the warm milk mixture. Make sure the gelatin is fully dissolved for a smooth texture.
- Pour the mixture into individual serving dishes or a large mold. Let it cool to room temperature before placing it in the refrigerator to chill for at least 4 hours or until fully set.
- Before serving, garnish with toasted shredded coconut for a delightful crunch and extra coconut flavor.
Notes
The Secret to Perfectly Set Pudding
Ensure the gelatin is fully dissolved in the warm milk mixture, and don’t rush the cooling process. This will give you a perfectly set, creamy pudding every time.
Variations
- Vegan Version: Swap the gelatin for agar-agar and use a plant-based condensed milk alternative. Be sure to follow the instructions for using agar-agar as it sets differently.
- Spice it Up: Add a pinch of cinnamon along with the nutmeg for extra warmth.
- Tropical Twist: Try serving the pudding with a topping of mango chunks or pineapple slices for a fruity finish.
Storage Tips
Store any leftover Blan Manje in the fridge for up to 3 days, covered with plastic wrap. It’s best enjoyed within the first day or two while the texture is at its creamiest.
Frequently Asked Questions
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
