Dairy-Free Coconut Crème Caramel ( Coconut Flan)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories while maintaining flavor.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

unsweetened shredded coconut

🥗Healthier: toasted coconut flakes

💰Cheaper: sweetened shredded coconut

Toasted coconut flakes offer similar texture with less sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed but more expensive.

Get a small saucepan and add 1/2 cup of sugar, 1 tablespoon of corn syrup, and 1 tablespoon of water.

Put the saucepan on the stove and bring it to a boil.

Once boiling, turn the heat down to medium and cook for about 5 minutes, shaking the pot occasionally until it turns a nice dark mahogany color.

Turn off the heat and quickly pour an equal amount of caramel into five 5-ounce ramekins, swirling to coat the bottom.

In a mixing bowl, whisk together 3 whole eggs and 1 egg yolk until combined.

In a separate pot, combine 14 ounces of full-fat coconut milk and sugar, and bring it to a boil to dissolve the sugar.

Once boiled, cool the coconut milk mixture slightly, then slowly add it to the egg mixture while whisking continuously.

Add 1 teaspoon of vanilla extract to the mixture and strain it to improve the texture of the custard.

Fill the caramel-coated ramekins with the custard mixture to the brim.

Place the ramekins in a baking dish and fill the dish halfway with water to create a water bath.

Cover the baking dish with three sheets of plastic wrap to steam the custards.

Preheat the oven to 300°F (149°C) and bake for 35 to 45 minutes until the custards have a slight jiggle in the center.

Remove the baking dish from the oven and let the custards cool in the water bath.

Wrap the cooled custards and refrigerate overnight.

The next day, heat some water and place the custard cups in the hot water for about a minute to soften the caramel.

Use a thin-bladed knife to cut around the custard, then quickly invert the cup onto a plate to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens