Coconut Leche Flan
This coconut leche flan is a wholesome twist on the traditional Filipino dessert. By using coconut milk instead of condensed milk, it’s dairy-free and enriched with healthy fats, while pure maple syrup and coconut sugar provide natural sweetness. Eggs contribute a healthy dose of protein to this dessert, while raspberries provide a burst of antioxidant benefits.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Dairy-Free, Vegetarian
Ingredients
- ½ cup coconut sugar
- 1 cup full-fat coconut milk
- 4 organic eggs
- 1⁄3 cup pure maple syrup
- 1 tsp pure vanilla extract
- Raspberries & mint, to decorate
Method
- Preheat your oven to 160°C
- Heat the coconut sugar with 2 tsp water in a small pan over medium heat. Stir constantly until it melts into a caramel-like consistency
- Pour the caramel into your moulds or ramekins then set aside.
- In a blender, combine coconut milk, eggs, honey and vanilla extract. Blend until smooth.
- Pour the mixture through a fine mesh sieve to remove any bubbles for a silky texture
- Pour the mixture into the moulds or ramekins and place them in a large baking dish filled halfway with boiling water. Cover baking dish tightly with foil.
- Bake for 50 mins, until the flans are set. Allow to cool, then place in the fridge to chill and set completely for at least 3 hours
- To serve, run a thin knife around the edges of your flans and turn them upside down on a plate. Top with fresh raspberries and mint.
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