Coconut Flans

Warm weather is finally here and I start thinking about lighter desserts like these coconut flans garnished with tropical fruit. These are simple, delicious, and all of the work except for putting it on a plate can be done in advance!

The Recipe

by volume                                               by weight

1/3 cup sugar                                      66 grams sugar

3 tablespoons water                      32 grams water

1/2 cup heavy cream                      113 grams heavy cream

3/4 cup coconut milk                    180 grams coconut milk

1/4 teaspoon salt                            1 gram salt

2 large eggs                                      136 grams eggs

1 large egg yolk                               18 grams egg yolk

1/3 cup Coco Lopez                     72 grams Coco Lopez

1 teaspoon dark rum                   4 grams dark rum



Mix the sugar and water together in a small saucepan.

Without stirring, cook the sugar to a golden caramel.

Allow the bubbles to subside (30 seconds or so) so you don’t get spattered.

Pour in to 4 ramekins (there is only room in this pan for 3 of the dishes!) and swirl to coat the bottom and a bit of the sides of the dishes.

Whisk the eggs, yolk, and the rum together until smooth. Warm the heavy cream, Coco Lopez, coconut milk, and salt in a saucepan and then whisk in to the egg mixture. It isn’t necessary for this mixture to boil but just be hot enough to incorporate the Coco Lopez which will melt.

Pour through a fine mesh strainer to remove any solids.

Divide the mixture equally between the ramekins. Bake in a water bath for 30 minutes until just set in the middle.

Cool to room temperature and then cover and refrigerate overnight.

When ready to serve, run a spatula or small knife around the edge of the custard.

Flip over on to a plate and shake the ramekin gently if necessary to remove the custard. Let the caramel run down onto the plate. I like to leave it in an abstract pattern but you can gently tip the plate so the caramel covers the surface of the plate if desired.

Garnish the plate with finely diced tropical fruits. I used banana, mango, and kiwi.




These coconut flans are very adaptable. If you don’t care for rum, substitute vanilla or another liquor of your choice.

The fruits could also  be exchanged for any others that you like. Raspberries and blueberries are great choices as are different tropical fruits such as papaya and passion fruit.



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