Light and at the same time striking, coconut flan is one of those recipes that appeals to different palates. The combination of coconut milk and cream ensures creaminess, while grated coconut adds texture and flavor without weighing it down.
Read also
-
Gastronomy
Easy, No-Bake 4-Ingredient Coconut Flan
-
Gastronomy
Healthy coconut flan is a light and protein dessert
Another positive point is practicality. The recipe doesn’t require a blender or complicated techniques, just be careful with the syrup and the bain-marie in the oven. Once cooled, the flan acquires the perfect consistency for unmolding and serving.
Here’s how to prepare:
Ingredients
4 eggs 90 g sugar 200 ml coconut milk 1 small can of cream 70 g grated coconut 1 cup (tea) sugar 1/2 cup (tea) filtered water
6 images
Close the modal.
1 of 6
To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
Getty Images2 of 6
Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
Getty Images3 of 6
Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
Getty Images4 of 6
Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
Getty Images5 of 6
For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
Getty Images6 of 6
It is normal that the first attempts are not perfect. Cooking is a learning process
Getty Images
Preparation method
In a saucepan, add the sugar from the syrup and heat over low heat until it melts and forms a golden caramel.
Carefully add water and stir until completely dissolved.
Pour the syrup into the chosen mold, spreading it well over the bottom and sides.
In a bowl, mix the eggs until smooth.
Add the sugar, coconut milk, cream and grated coconut, mixing well.
Pour the mixture into the caramelized mold and cover with aluminum foil.
Bake in a preheated oven at 180°C, in a bain-marie, for approximately 1 hour or until set.
Remove from oven, let cool and refrigerate for at least 4 hours.
Gently unmold and serve chilled.
About The Author
