My favorite dessert in the whole wide world – Flan!! Growing up I ate so much of it that I obviously became addicted 🙂 …but as I’ve gotten older, dairy just wasn’t agreeing with me anymore. I was SO sad to realize that it meant I wasn’t going to be able to enjoy so many of my favorite dishes, like this one.
SO…I decided something had to be done! After some trial and error I finally figured it out and now want to share it with all of you. I am obsessed with this recipe and it will forever stay close to my heart. 🙂
It’s SUPER easy to make – with only 6 ingredients, what do you expect!? hehe #Perfection It tastes like pure heaven. It will have your guests licking the dish and wanting more ~ No exaggeration!
For those of you (or you know someone) that doesn’t stray from the traditionally prepared dish, I PROMISE this one will not disappoint and I also promise this one will not have you feeling as guilty after eating it.
Dairy-Free Coconut Flan
Serves 6-12 people
Dairy-Free // Gluten-Free // Nut-Free // Soy-Free
Created By: Author of OneSpicyPepper.com
- 2 cups unsweetened coconut milk
- 4oz coconut cream
- 6 eggs
- 1 ½ cups coconut sugar
- 1 tsp. vanilla extract
- ⅛ tsp. sea salt
- In a small pot heat the coconut milk until it starts to bubble slightly; then simmer gently for 15 minutes.
- Add ½ cup of the coconut sugar and whisk until dissolved.
- Remove from the heat and add in vanilla and salt – stirring well; set in the freezer allowing to cool while you move onto the sugar.
- Preheat the oven to 325 degrees and fill a baking dish (approx. 10×15 Pyrex) with water almost to the top and carefully place it in the oven.
- In a small sauce pan, heat the remaining cup of coconut sugar with 4 tbsp of water over medium high heat until completely dissolved and bubbling; stirring frequently to prevent burning.
- Once the sugar is syrupy move quickly to pour equally into the 12 cupcake tins – just enough to cover the bottom of the tin.
- Now, whisk the eggs together until evenly mixed in a medium sized bowl.
- Take the coconut milk out of the freezer and pour a steady stream into the mixed eggs while whisking constantly to prevent the eggs from cooking and hardening; keep whisking until flan mixture is frothy and well blended.
- Carefully pour flan mixture into the 12 cupcake tins over the sugar mixture (do not mix).
- Carefully place the cupcake tins onto the Pyrex with hot water and place in the oven; bake for 45-50 minutes or until custard is semi-firm.
- Cool for 15 minutes, then chill in the fridge for at least 1 hour (preferably overnight).
- To serve, run a butter knife around the edges of the flan custard and carefully turnover onto a plate, allowing the caramel sugar mixture to flow over the custard.
- ENJOY! 🙂
Side Note: feel free to use separate ramekins instead of a cupcake tin like I used. You may find it a little easier to place them into the hot water and remove them, than it is using the cupcake tins.
Optional: you can substitute the vanilla extract for ground cinnamon!
The finished product removed from the oven.