Quick Coconut Flans

This one is for my lovely colleague Laura, whose birthday it is today and she loves all things coconut! It is a handy Lockdown recipe as most of the ingredients are long life, but you wouldn’t guess it from the flavour. They are lovely and light, perfect served with a minted fresh fruit salad.

Ingredients: makes 6 small flans

  • 80 g dessicated coconut
  • 250 g unsweetened evaporated milk
  • 300 ml tinned coconut milk (I suggest putting the tin somewhere warm (airing cupboard?) for a few minutes and shaking well before opening it and decanting out as the cream naturally separates to the top if left at room temperature)
  • 2 eggs
  • 50 g caster sugar (and 6 extra teaspoons of sugar if brulee-ing the tops)
  • Optional fresh fruit (strawberries, raspberries, pineapple, or mango) and mint leaves to garnish

Method:

1. Pre-heat the oven to 180 °C.

2. Break eggs in a bowl, whisk in the sugar, before adding the coconut, coconut milk and evaporated milk.

3. Pour into ramekins and bake for 25 minutes.

4. When they come out leave to cool. I then like to brulee the tops of them so they have a lovely crunchy caramel coating, but you don’t have to do this.

5. If browning the tops, scatter a teaspoon of sugar on the top of each flan and blowtorch or flash briefly under a very hot grill. These are tasty both at room temperature or cold out of the fridge.

Hope you enjoy making these! Leave me a comment if you give it a try. Thank you for reading 🙂

Published by Laura

Born in France to English parents, but living in Scotland for the past 20 years now. Passionate about cooking and tasty simple food.

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