In the heart of winter, we lack sunshine. If we can’t bring it back to the sky, we can put a little on our plate and this coconut flan will undoubtedly bring a little pep to your day! This great classic from the West Indies is the perfect dessert when you have friends at home and you don’t want to worry too much. This is a delicious outing idea that Laurent Mariotte has once again suggested to us. There is nothing complicated in the execution of this super delicious dessert, which will allow you to effortlessly impress your guests or your other half.
The recipe for this easy West Indian specialty
When you make your flan, cooking time is very important. Be careful when pricking your flan using a knife blade: if your flan is cooked, the blade will come out dry. If it is not cooked well, it will collapse when unmolding. When your cake is ready, put it in the refrigerator so that it is very cold and that it does not sag when you unmold it. To make this step easier, dip the bottom of your mold into a container filled with hot water for about ten seconds so that the caramel liquefies well.
If you want an even more fragrant flan, do not hesitate to add a tablespoon of extract of vanilla, orange blossom water or even a rum cork. If you don’t like caramel, you can put a passion fruit coulis.
The ingredients of the recipe for 6 to 8 people:
- 1 can of sweetened condensed milk (397 g)
- 4 eggs
- 40 cl of coconut milk
- 100 g grated coconut
- ½ fresh coconut
- 1 vanilla pod
- 150 g of powdered cane sugar
The steps of the recipe:
- Make a caramel by melting the sugar with 3-4 tablespoons of water.
- Then pour it into the mold.
- In a salad bowl, pour the condensed milk then add the eggs and mix.
- Add the coconut milk, scraped vanilla then grated coconut. Mix everything well.
- Pour into the mold and cook in a bain-marie for around 45 minutes after having previously preheated your oven to 150°C.
- Let cool to room temperature, then place in the refrigerator for at least 4 hours.
- Turn out onto a serving dish, cover with fresh grated coconut and serve.
Read also :
⋙ Chicken en casserole by Laurent Mariotte: the slow-cooked recipe that keeps you warm
⋙ Vegetable lasagna by Laurent Mariotte: the inexpensive recipe that will brighten up your plate
⋙ Celery remoulade: the easy and inexpensive starter from Laurent Mariotte