Coconut flan with passion fruit sauce and chocolate sprinkles
1 hour 40 minutes
Total Time
1 hour 30 minutes
Cooking Time
10 min
Preperation Time
Ingredients
| 70 g | sugar |
| 50 ml | Water |
| 2 eggs (size M) | |
| 130 ml | Coconut milk |
| 120 ml | Condensed milk |
| 13 ml | sweetened condensed milk (e.g. Milkmaid) |
| 4 | Passion fruit |
| 200 ml | Passion fruit juice |
| 1 tsp | cornstarch |
| 4 tbsp | desiccated coconut |
| 50 g | flour |
| 1 tbsp | Cocoa powder |
| 25 g | sugar |
| 30 g | Butter |
| Mint leaves for garnish |
Instructions
Step 1 of 8:
Caramelize the sugar in a pot. Then carefully add the water and simmer until the caramel has dissolved again. Distribute the resulting syrup into four ramekins.
Step 2 of 8:
Whisk together the eggs, coconut milk, and both types of condensed milk in a bowl. Distribute into the ramekins and place them in the roasting pan of the oven. Pour in enough cold water so that it comes up to about 2 cm below the rim of the ramekins.
Step 3 of 8:
Let the coconut flan set in the preheated oven at (conventional oven: 175°C, convection oven: 150°C) for about 45–50 minutes. After cooling, refrigerate until completely chilled.
Step 4 of 8:
Halve the passion fruits and scoop out the pulp with the seeds.
Step 5 of 8:
Heat the passion fruit juice in a small pot. Mix the cornstarch with a little water and thicken the juice with it. Then stir in the pulp with the seeds.
Step 6 of 8:
Toast the shredded coconut in a dry pan without fat and set aside.
Step 7 of 8:
Knead the flour with the cocoa powder, sugar, and butter in a bowl. Rub the dough into crumbs and chill in the freezer for about 20 minutes.
Step 8 of 8:
Fry the crumbs in a dry pan without fat for about 6 minutes. Remove from the pan and mix with the shredded coconut.
To serve, loosen the flans from the ramekins with a knife and invert them onto plates. Drizzle with the passion fruit sauce, sprinkle with the coconut chocolate crumbs, and garnish with mint leaves.
