Coconut and Vanilla Blancmange




An easy, delicious blancmange recipe, a far cry from the packet mixes of old! The setting agent used is Agar flakes, that comes from a sea vegetable used in Japanese cooking. Perfect for vegetarians and vegans. Works amazingly at setting jellies, blancmanges and other deserts and is totally tasteless. It’s also 80% fibre so great for the digestive system.

Prep time: 5 minutes Cook time: 10 minutes Serves: 4


  1. Pour the boiling water onto the agar flakes to produce a paste.
  2. Gently heat the coconut milk, vanilla and sweet freedom.
  3. Once warm stir in the agar paste and slowly raise the temperature.
  4. Stir continuously for 10 minutes, until the flakes have dissolved and the milky liquid becomes smooth and begins to thicken.
  5. Pour into moulds/ramekins/glasses.
  6. Leave at room temperature to set for 3 hours or pop into the fridge to speed up the process.
  7. Serve sprinkled with desiccated coconut, raspberries and cream.