Blan Manje, a creamy Haitian coconut dessert

This Blan Manje recipe is a breeze as it simply asks for a can of coconut milk unlike the original recipe, which actually calls for real coconuts. Indeed, the traditional recipe would have you
prepare your own coconut milk. But, for the sake of simplicity, I use the canned version.

Prep Time 30 minutes


  • 2 envelops of gelatin
  • ½ cup of water
  • 1 cup of sweet condensed milk
  • 2 cups of evaporated milk
  • 1 cup of coconut milk
  • 1 tbsp vanilla
  • 1 tsp nutmeg
  • Toasted shredded coconut for garnish


  1. Sprinkle the gelatin over the water
  2. Mix condensed milk and regular milk in a small pot
  3. Add the gelatin to the milk mixture
  4. Warm on the stove until the gelatin dissolves completely
  5. Remove from the stove and add the vanilla, nutmeg and coconut milk
  6. Pour in a dish and refrigerate until it sets
  7. Serve cold sprinkled with shredded coconuts.

Recipe Notes

Some people serve their blan manje with a prune sauce. But, personally, I'd rather sprinkle some toasted coconut on top of mine.