French Coconut Flan Recipe

Coconut flan with caramel by Gracie is a gluten-free dessert. It is a kind of art and delicious in taste. Just make it at least once in a life time and taste it. Surely, you will want to repeat that experience!

Coconut flan… another delicious dessert. It is a sort of flat sponge cake, but it belongs to the group of desserts called CUSTARDS. Custard is a cooked mixture of milk or/and cream and egg yolks. I have never made any custard; so, this coconut flan is the first one in my collection. Made under one hour, the coconut flan has such the impressive mirror glaze effect that even trees over the window have been reflected on top of my flan! Well, this was first WOW!

Once I flipped the custard on the plate, I had another WOW… The bottom of the pie tin was covered with the rest of caramel that cracked into the real art… To tell the truth, I was keeping the pie tin with the remaining caramel for a few days: it was a pity to remove it.

The Coconut flan is one of the best desserts to impress your family or guests. Moreover, it is gluten-free; so, there is no worries with serving anyone.

Ingredients:

For custard:

• 410 g condensed milk, unsweetened
• 395 g condensed milk, sweetened
• 20 g soft brown sugar (cassonade)
• 6 whole eggs
• 205 g cold water
• 125 g grated coconut

For caramel:

• 200 g sugar
• 50 ml water

Instructions:

Heat the oven to 390 degrees F.

In a saucepan, pour the water, add sugar and bring to boil.

Once the caramel turns into a blond color,

pour it into the bottom of the pie pan * (diameter of 9″) and let it cool down.

In a separate bowl, add whole eggs and brown sugar, whisk well.

Add the unsweetened condensed milk and combine with the whisk. Add the sweetened condensed milk and cold water, whisk again.

Finally, add the coconut and combine.

Pour the preparation into the pie tin.

Bake the coconut flan in a bain-marie with a hot water at 390 degrees F for 30 minutes.

Remove the pan from the bain-marie and set aside to completely cool.

Once the coconut flan is cool, slide a knife blade between the cake and the mold. Then place a plate on top of the mold and flip the flan quickly using a sharp move.

The flan is covered by the caramel on top, while the coconut forms a biscuit-like base.

Enjoy!

Tips: While cooking caramel, do not use any spoon to mix. Only rotate the pan on top of the stove. It is very important to catch the right color of ready caramel to pour into a pan.

The recipe is taken from https://www.meilleurduchef.com and translated from French. It is re-written by me, but the authorship of the recipe belongs to Gracie. All posted pictures are mine.

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