📝 About This Recipe
Transport your senses to the sun-drenched shores of Martinique and Guadeloupe with this quintessential French Antillean dessert. This elegant, snow-white coconut custard is prized for its velvety texture and the delicate balance of tropical coconut, warm vanilla, and a citrusy hint of lime. It is a cooling, sophisticated finale to any Creole feast, capturing the essence of Caribbean hospitality in every spoonful.
🥗 Ingredients
The Coconut Base
- 400 ml Full-fat Coconut Milk (high quality, canned)
- 300 ml Sweetened Condensed Milk (adjust for desired sweetness)
- 100 ml Whole Milk (can substitute with coconut water for a lighter profile)
Aromatics and Setting
- 10 grams Gelatin Powder (approximately 1.5 packets or 4 sheets)
- 3 tablespoons Cold Water (to bloom the gelatin)
- 1 piece Cinnamon Stick (whole)
- 1 teaspoon Lime Zest (finely grated, organic preferred)
- 1 Vanilla Bean (split and seeds scraped)
- 2 drops Bitter Almond Extract (optional, for traditional depth)
- 1 pinch Nutmeg (freshly grated)
For Garnish
- 1/4 cup Toasted Coconut Flakes (unsweetened)
- 1 cup Fresh Mango (diced into small cubes)
- 6 pieces Fresh Mint Leaves (for a pop of color)
- 1 Lime Wedges (for serving)
👨🍳 Instructions
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1
Begin by blooming the gelatin: Place the 3 tablespoons of cold water in a small bowl and sprinkle the gelatin powder evenly over the surface. Let it sit for 5-10 minutes until it becomes spongy.
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2
In a medium heavy-bottomed saucepan, combine the coconut milk, whole milk, and sweetened condensed milk. Whisk gently to incorporate.
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3
Add the cinnamon stick, the scraped vanilla bean seeds and the pod itself, the lime zest, and a pinch of freshly grated nutmeg to the milk mixture.
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4
Place the saucepan over medium-low heat. Bring the mixture to a very gentle simmer, stirring constantly to prevent the coconut milk from scorching or separating. Do not let it reach a rolling boil.
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5
Once simmering, remove the pan from the heat. Let the aromatics steep in the warm milk for about 5 minutes to infuse the flavors deeply.
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6
Remove the cinnamon stick and the vanilla pod from the liquid using a slotted spoon or tongs.
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7
Add the bloomed gelatin to the warm milk mixture. Whisk vigorously until the gelatin is completely dissolved and no streaks remain.
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8
Stir in the bitter almond extract if using. This provides the 'je ne sais quoi' typical of traditional Antillean recipes.
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9
For an ultra-smooth texture, pour the mixture through a fine-mesh sieve into a large measuring jug or bowl to remove the zest and any stray gelatin bits.
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10
Lightly oil 6 individual ramekins or a large decorative mold with a neutral oil (like grapeseed) or a tiny bit of coconut oil.
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11
Divide the mixture evenly among the ramekins. Let them cool to room temperature on the counter.
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12
Cover each ramekin with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until completely set and firm to the touch.
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13
To unmold, briefly dip the bottom of each ramekin into a bowl of warm water for 5 seconds. Run a thin knife around the edge and invert onto a serving plate.
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14
Garnish with a generous sprinkle of toasted coconut flakes, fresh mango cubes, and a sprig of mint before serving chilled.
💡 Chef's Tips
Always use full-fat coconut milk; low-fat versions will result in a watery, less creamy texture. If using gelatin sheets, soak them in cold water until soft, squeeze out the excess water, then whisk into the warm milk. Avoid boiling the mixture once the gelatin is added, as high heat can weaken the gelatin's setting power. For a vegan version, use agar-agar powder (2g) instead of gelatin and replace condensed milk with sweetened condensed coconut milk. To get the perfect zest, use a microplane to avoid the bitter white pith of the lime.
🍽️ Serving Suggestions
Serve with a side of fresh passion fruit pulp for a tart contrast to the sweet coconut. Pairs beautifully with a glass of chilled Ti' Punch (rum, lime, and cane syrup). Accompany with 'Langues de Chat' or light shortbread cookies for added crunch. Top with a drizzle of dark rum caramel sauce for a more decadent evening dessert. Serve alongside a vibrant tropical fruit salad macerated in lime juice and ginger.