Birthday are a big deal at our house. I like to make everyone feel loved on their special day. One of the ways that I do that is by making whatever dessert they want for their birthday. My sweeties loves flan, so this year I came up with a dairy-free Coconut Flan. Not only was it beautiful to look at, it was amazingly creamy and rich as well. Happy Birthday to the most amazing partner and papa in the world. I love you.
Traditional flan is usually made with sweetened condensed milk. Since this is a highly processed milk product with lots of added refined sugars and synthetic vitamins, I decided to skip it. I made my own version of sweetened condensed milk using coconut milk (where to buy BPA and additive free coconut milk) and unrefined coconut sugar. Not that I have anything against good quality dairy, but my organic, RAW milk is too precious to denature by cooking it for a long time.
I think you are going to LOVE this recipe. It’s the real deal when it comes to flan. It’s made to be a treat. It knocked my socks off when I ate it. Deliciously creamy and full of flavor. The ingredients are simple. The sugar is all unrefined coconut sugar. If you want to make it a bit less sweet and more like a custardy snack, feel free to substitute honey in the condensed coconut milk and skip the syrupy topping. Either way, you taste buds will be delighted.
Coconut Flan (dairy free)
- Yield: 6 ramekins
- In a small sauce pan, heat coconut milk until beginning to bubble at the sides. Add 1/2 cup of coconut sugar and whisk until completely dissolved. Allow to simmer gently for 20 minutes to reduce (will reduce by 1/3-1/2 of original volume.) Remove from heat and add salt, vanilla, and lemon zest. Mix to combine. Allow to cool for at least 10 minutes.
- Preheat oven to 325’F. Fill a large baking dish 1/3 full of water and place in oven.
- In a small sauce pan or skillet, heat the remaining 1/2 cup of coconut sugar and 2 TBS of water over medium heat until completely dissolved and beginning to bubble. Stir constantly with a wooden spoon to prevent burning. Once it is syrupy, VERY CAREFULLY pour equal amounts of caramel into 6 ramekins.
- Whisk 6 eggs together in a medium bowl. Slowly, pour a gentle stream of the reduced coconut milk mixture into eggs, whisking constantly to prevent eggs from cooking. Pour mixture into caramel-lined ramekins.
- Place ramekins into hot water bath in oven and bake for 45-50 minutes until custard is set. OK if center is still a bit wiggly.
- Remove from baking dish from oven and remove ramekins from baking dish. I use tongs here. Allow to cool then place into fridge for several hours.
- To serve, run a knife along side of ramekin and carefully invert onto plate, allowing caramel to flow over custard. Enjoy!!