Amazing Silky and Rich Coconut Cream Flan – Dairy-Free & Naturally Sweetened 😋

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream maintains a similar texture while reducing sweetness.

coconut flakes

🥗Healthier: toasted almonds

💰Cheaper: dried coconut

Toasted almonds provide a nutty flavor without coconut.

Preheat the oven to 325°F (160°C).

Bring a kettle of water to a boil for the water bath.

In a bowl, whisk the eggs until smooth. Add the maple syrup and mix well.

Gently heat the coconut cream over low heat until warm but not boiling. Slowly pour the warm coconut cream into the egg mixture, whisking continuously to prevent curdling. Stir in the vanilla extract.

Strain the mixture through a fine-mesh sieve to ensure a silky texture.

Divide the custard evenly among 5 small ramekins. Cover the ramekins with a layer of parchment paper, followed by aluminum foil, to prevent drying.

Place the ramekins in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake for 30–35 minutes, or until the flans are set but slightly jiggly in the center.

Remove from the oven and let them cool to room temperature before refrigerating for at least 4 hours (preferably overnight).

Before serving, sprinkle about 1 tsp of coconut sugar evenly over the top of each flan. Broil on high for 1–2 minutes, or until the sugar melts and forms a caramelized crust.

Let the flans sit for a few minutes to allow the caramel to harden. Serve and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens