Yum



Here’s one of my new favorite desserts: crème coconut or coconut flan inspired by my lovely friend Ramona from Ramona’s Cuisine.

I loved my grandma’s crème caramel when I was little, but I never really liked the caramel part. What’s more, it has always seemed to be a tricky dessert to make. You have to prepare the caramel, then the custard, then you have to use special molds, and you have to put the molds into a water bath. Too many unnecessary steps for a lazy person like me. However, Ramona has come up with a great solution to all my problems creating her delicious crème coconut recipe. And if you follow my blog, you already know how much I love coconut! Be sure to check out Ramona’s blog for more delicious recipes.

I decided to make my flan even more coconutty, and I used only coconut milk. I also left out the condensed milk, because I don’t like my desserts too sweet. (That’s a crazy sentence, I know.) These changes made the recipe dairy-free, but if you want, you can still use both coconut milk and dairy milk: it’s up to you. The sweetener I used is honey. You can choose stevia, maple syrup, coconut sugar or anything that suits your taste.

And if you are worried that without the caramel, this dessert will be just boring custard, you are wrong. There’s a delicious layer of desiccated coconut which adds sweetness, texture and helps the flan keep its shape once you flip it over the plate.

You don’t have to use a special mold to make this coconut flan, but I decided to use one, and I think that it looks really cute. Everybody who tasted this yummy coconut dessert loved it.

Delicious Coconut Flan (Dairy-Free) Category: Dessert Ingredients 4 large eggs

3 tablespoons honey (or another sweetener of your choice)

¾ cup coconut cream (I used homemade cream from a can of full-fat coconut milk)

¾ cup coconut milk

2/3 cup desiccated coconut

Vanilla extract – optional

1 teaspoon coconut oil for greasing the mold Instructions Grease your mold with coconut oil and preheat your oven to 180°C (350°F). Scoop out the solid part from a refrigerated can of full-fat coconut milk. (Skip this step if you are using store-bought coconut cream.) Put all the ingredients except for the desiccated coconut in a large bowl and whisk everything using a hand mixer. Then, add the desiccated coconut and mix lightly. It will create a layer at the top of the mixture. Pour the mixture into the greased mold or pan and bake for about 25-30 minutes or until the top is golden and your kitchen starts smelling heavenly. Let it cool down completely and devour! Notes A smaller and deeper dish works better for this recipe. The flan will shrink a little bit while cooling down, this is normal for eggy desserts. 6.4.5 https://www.myhealthydessert.com/recipes/dairy-free/coconut-flan/ © MyHealthyDessert

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If you like the recipe, share it with your friends, and if you try making this delicious coconut flan, please let me know how they turned out for you!

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