Coconut Blancmange with Cranberry Sauce


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.


  • 350g/12oz desiccated coconut
  • 1.2 litres/2 pints milk
  • 6 tbsp cornflour
  • 115g/4oz caster sugar
  • 115g/4oz cranberries
  • 55g/2oz sugar
  • juice of ½ a lemon


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 dissolves then bring to the boil. Pour quickly over the cornflour, stirring briskly. Return to the heat and stir until large bubbles break the surface. Pour into a wetted mould, cool to room temperature, chill and unmould. Heat the cranberries with the sugar and lemon juice and pour over the blancmange.