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Coco jelly , mango compote and chantilly

Serves 6 – 15 min preparation – 10 min cooking – 30 min cooling.

  • Heat 100ml of coconut milk, 1g of agargel and 15g of sugar.
  • Boil for 1 to 2 minutes, stirring from time to time.
  • Pour the mixture into small verrines (heat-proof dessert glasses) and allow cooling down to room temperature.
  • Store into the fridge for at least 30 minutes.
  • In a pan, cook 200g of diced mango in butter with the remaining sugar.
  • Top the coco jelly with the cooled mango compote, then with chantilly and finally with a pinch of freshly ground pepper.


  • 100ml coconut milk
  • 1g agargel
  • 30g sugar
  • 200g diced mango
  • 15g salted butter
  • chantilly (whipped cream)
  • pepper