Dairy-free and flour-free coconut flan—an ideal dessert for a light and healthy diet
Ingredients (for 12 flans)
For the flan
-
- 400 ml coconut milk
- 3 eggs
- 150 g organic shredded coconut
- 1 teaspoon organic vanilla extract
- 2 g from stevia
- 2 tablespoons brown sugar or natural honey
For the caramel
-
- 50 g brown sugar
- 2 tablespoons of water
Preparation
- Beat the eggs: Place the eggs in a bowl and beat them together with the stevia and brown sugar or honey until the mixture is smooth.
- Add the coconut milk: Add the coconut milk and organic vanilla extract while continuing to stir gently.
- Add the shredded coconut: Add the shredded coconut gradually to achieve a uniform, well-blended texture.
- Prepare the caramel: Place the brown sugar and water in a nonstick saucepan over low heat.
- Making the caramel: Let the sugar melt slowly without stirring too much to prevent it from crystallizing. When it turns a golden brown color, remove it from the heat.
- Cover the molds: Pour a small amount of caramel into the bottom of each flan mold and spread it evenly.
- Fill the molds: Pour the flan mixture over the prepared caramel.
- Cooking in a double boiler: Place the molds on a tray filled with hot water and bake in a water bath for 40 to 45 minutes at 180°C.
- Check for doneness: Starting with the 30 minutes, insert a toothpick into the center. It should come out moist, but with no liquid remaining.
- Allow to cool: Remove from the oven, let cool to room temperature, and refrigerate before serving to achieve a firmer, creamier texture.
«Coconut provides healthy fats and sustained energy, while recipes without refined flour can promote easier digestion and better metabolic balance.»
— Dr. Marc Bony, Doctor of Chiropractic.
