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Coconut Blancmange with Cranberry Sauce
Appears in
By Jennifer Paterson and Clarissa Dickson Wright
Published 1998
A pale and interesting pudding with a dramatic red sauce. Even those who dread the word blancmange will like the coconut effect, I hope. My various sojourns in the West Indies have left me with a taste for the fruit and a large supply of recipes.
Ingredients
Method
Put the coconut and milk in a saucepan and heat to a simmering point. Remove from the heat and stand for 30 minutes for the flavour to infuse. Strain through a cheesecloth, pressing to extract all the liquid.
Put the cornflour in a large bowl and blend to a smooth paste with some of the coconut milk. Put the rest of the coconut milk and caster sugar in a pan, heat gently until the sugar