Coconut Blancmange

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • envelopes unflavored gelatin
  • cup kirsch or rum
  • ½ cup plus 1 tablespoon confectioners’ sugar
  • 3⅔ cups Coconut Cream
  • 1 teaspoon almond extract
  • 2 tablespoons toasted coconut (optional)
  • 1 pint whole fresh or frozen strawberries
  • Sugar


  1. Sprinkle the gelatin into the kirsch, then stir over hot water until the gelatin dissolves. Stir constantly until clear.

  2. Combine confectioners’ sugar with coconut cream and stir until thoroughly dissolved. Continue stirring and add kirsch and dissolved gelatin in a thin stream. Add the almond extract. Pour the mixture into a one-quart ring mold which has been rinsed in cold water. Chill until firm.

  3. When ready to serve, run a small spatula around the rim of the dessert. Dip the bottom of the mold twice, but briefly, into warm water. Wipe the bottom dry, place a round plate over the mold, and invert it quickly. Sprinkle the blancmange with toasted coconut, if desired, and fill the center with strawberries sweetened with sugar to taste. The strawberries also may be marinated in kirsch or rum if desired.

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