Makes a 1 1/2 quart, large molded dessert There’s something about jello that’s so 1897. So Victorian. So old-school. So… over-the-top-retro. You see, 1897 is the magic year gelatin and fruit syrup were first combined to make the wobbly dessert we’re familiar with today.  Fast forward through several decades and continents and you get today’s recipe, blancmange. It’s loaded up with evaporated and coconut milks, making it jello’s creamy counter part. It’s the reason Haiti’s get up in the morning. At least, I like to think so. This wibbly-wobbly dessert is fun for kids to make – you’ll find it at weddings and other celebrations. While it is not very sweet it is creamy, smooth and silky, almost like eating a wet coconut cloud. The tradition hails from France, where these sorts of molded desserts are extremely popular. Haiti was a French colony, so it’s only natural they put their Caribbean twist on the dessert. Ingredients: 1/2 tsp vanilla extract, optional 1, 13.5 oz can coconut milk 2, 12 oz cans evaporated milk 3 packets …