Coconut Flan – Recipe Pastry Workshop
I have a weakness for coconut, whether it’s coconut milk, shredded coconut or fresh coconut. I’d say that after chocolate, butter and milk or cream, coconut milk and shredded coconut are the two ingredients that I have in my cupboards at all times. There’s something about the delicacy of coconut that makes me wanna go back to it as often as possible. I find it irresistible paired with chocolate, raspberries or strawberries and I often buy it fresh just to chew on it as a snack. The richness and smoothness of fresh coconut is sublime, but I love coconut milk just as much. And in desserts such as this coconut flan truly shines!
As I opened the fridge the other day, there it was – a can of coconut milk – next to it there was a can of sweetened condensed milk and a spark was lit. What if I made some sort of flan or creme caramel that includes both of them?! I thought about the taste of coconut and caramel together for a second and the next thing I know I was already making caramel and preparing my mini flan molds. I knew it was going to taste great, but wasn’t expecting to be this intense. You can definitely feel the flavor of coconut as you take spoonfuls of flan.. it lingers on your palate together with the caramel sauce formed in the molds. The caramel sauce simply drips off the flan and adds extra richness and sweetness. To finish the flans I though a sprinkle of shredded coconut or coconut flakes and some spun sugar is all these flan ever need and I was right. The simplicity of this dessert is what makes it this good! It tastes great, it looks amazing, it’s delicate and creamy, yet rich and intense, it’s all you can ask for from a dessert that focuses on coconut.
- 300 g eggs
- 300 g sweetened condensed milk
- 400 g coconut milk
- 125 g heavy cream
- 5 g vanilla extract
- 1 g salt
- 200 g sugar
- 70 g water
- Pre-heat your oven to 330F – 165C.
- Prepare 4-6 ramekins (depending on their size) by placing them in a deep dish pan.
- Combine the sugar and water in a saucepan and place over medium flame. Cook until it begins to caramelize, washing down the sides of the saucepan with a brush dipped in cold water.
- When the sugar reaches a golden amber color, remove from heat and pour into your prepared ramekins, swirling them around to coat the bottom and sides of the ramekins with caramelized sugar. Work carefully as the caramel is incredibly hot! Place aside.
- Mix the eggs, condensed milk, coconut milk, cream, vanilla and sugar in a bowl. Give it a quick mix with a whisk then pass this mixture through a fine sieve to remvoe any egg pieces that might be left.
- Evenly pour the mixture into your ramekins.
- Pour 2-3 cups of hot water in the pan surrounding the ramekins and bake for 35-40 minutes.
- When done, allow to cool in the pan then carefully loosen up the edges of each flan and turn them upside down on a serving platter.
- Top the coconut flan with shredded coconut and spun sugar before serving.
June @ How to Philosophize with Cake says
What a great idea! This sounds like a delicious flan variation. Love the spun topping you added, very pretty 🙂
Thank you, June! Spun sugar is always a hit!
This looks like a coconut custard I would eat in Thailand. Looks beautiful x
Thank you, Ruby.
Katalina @ Peas and Peonies says
I love flan, I love creamy baked desserts and the coconut flavor adds such a nice tropical twist.
Tropical flavors are one my weaknesses when it comes to desserts 😀
Louise | Cygnet Kitchen says
Creme Caramel is one of my favourite desserts, I love your coconut version, Oana! Coconut milk is so versatile, I always have a few cans in the cupboard, I can’t wait to try this! x
Thank you, Louise. Coconut milk is indeed, versatile and quite healthy as well.
Hello. Thanks for sharing us this recipe. Can we replace the evaporated milk by cream? I find to sweet for me.