Coconut flan
Coconut flan is a wonderfully easy dessert. If you fancy, you can turn this flan into a tart by making a shortcrust pastry, or buying puff pastry (trickier to make), and using this mixture as the filling. If you make it in winter, I’d suggest the tart version; in summer, the flan version is lighter.
I made this again recently (hence the different dishes in the photos), leaving out the condensed milk. The proportions are: 5 eggs, 100 g of cane sugar, 1 pinch of vanilla, 1 L of fresh farm milk (much richer in fat) and 150 g of coconut. If you can’t get farm milk, you’re better off sticking with the condensed milk or adding an extra egg.
Preparation
-
Step 1
Crack 4 eggs into a large mixing bowl with the vanilla sugar (to always have vanilla sugar on hand, just keep one or two vanilla pods, split lengthways, in a jar of sugar) or with sugar and a pinch of vanilla.
-
Step 2
Whisk it all together and add the condensed milk, then the milk…
-
Step 3
and the grated coconut.
-
Step 4
Mix again.
-
Step 5
Butter a mould and bake at 180 °C for 45 minutes.
To finish this recipe
Anyone wanting to treat Mimile has no excuse left now… shame he was on holiday when I made this one!
Recipe photos
Recipe by