Home › Simple Cocoanut Desserts › Cocoanut Blanc Mange

Cocoanut Blanc Mange

4 cups milk 1½ cup cornstarch 1/4 cup sugar 3 egg-whites 14 teaspoon salt 1 cup Dromedary Cocoanut 1 teaspoon vanilla extract Lemon Sauce 2 teaspoons cornstarch 1 cup sugar 2 cups hot water 1 tablespoon butter 1 egg-yolk 1 lemon For pudding: Scald milk, add cornstarch mixed with sugar, cook ten minutes, then add cocoanut, vanilla and whites of eggs beaten with salt. Pour into a wet mold and set aside to chill. Turn out, decorate with Dromedary Cocoanut and serve with lemon sauce made as follows: Mix cornstarch with sugar, add water gradually, and cook eight minutes, stirring constantly. Add grated rind and strained juice of lemon, butter and yolk of egg. Cool before serving.