Coconut Caramel Flan
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Submitted by Shaheda Yesmin
From the Chef
“My love for coconut made me doing this recipe.”
SERVES 6 PREP: 20 MINS BAKING: 40 MINS
CARAMEL SAUCE INGREDIENTS
1 cup white sugar
5 tablespoons green coconut juice
COCONUT CUSTARD INGREDIENTS:
3 cups thick coconut milk
1/3 cup white sugar
6 eggs, gently beaten egg
¼ teaspoon vanilla extract
125 g fresh green coconut meat
1. Preheat the oven to 2000C.
2. Make the coconut custard by gently heating the coconut cream and sugar in a saucepan over medium heat until warm and sugar has dissolves. Do not boil. Remove from the heat and let the mixture cool down. Gradually stir in the egg and vanilla extract. Strain the mixture and add the coconut meat.
3. To make the Caramel, bring the sugar and coconut juice to a boil in a saucepan over medium heat, without stirring. Cook until the sugar turns golden brown. Remove from the heat and pour the caramel syrup into 6 ramekins. Set aside.
4. Pour the coconut custard into the bowls containing the caramel syrup. Place the bowls in a baking dish half-filled with boiling water and bake in the oven for 40 minutes or until set (depending on oven strength). Remove from the oven, set aside to cool and chill in the refrigerator. Invert onto serving plates. Garnish and serve.
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