Embrace the vibrant essence of Brazil with this luscious Coconut Flan, a dessert that masterfully combines the rich, tropical flavors of coconut with the creamy, sweet delight of condensed milk. This two-layered treat starts with a crunchy coconut base, enriched with vanilla and egg white, and is crowned with a smooth, velvety coconut cream. It’s a beautifully balanced dessert that captures the heart of Brazilian cuisine with every bite.
Why You’ll Love This:
This Brazilian-Style Coconut Flan is a true testament to the joy of simple ingredients coming together to create something extraordinarily delicious. The contrast between the crispy coconut base and the soft, melt-in-your-mouth coconut cream is what dessert dreams are made of. It’s easy to make yet looks and tastes like a gourmet masterpiece, making it a surefire hit for any occasion.
Perfect Occasion:
This Coconut Flan is perfect for any gathering where you want to impress your guests with an exotic and elegant dessert. Whether it’s a festive celebration, a summer party, or just a cozy family dinner, this flan will transport your taste buds to the sunny beaches of Brazil, making it a memorable end to any meal.
Decoration Tips:
For an exquisite presentation, sprinkle the top of the flan with toasted coconut flakes to add texture and enhance its coconutty goodness. Garnish with fresh tropical fruits like slices of mango, pineapple, or a few berries for a pop of color and a refreshing contrast. A mint leaf or two can add a final touch of freshness, making your flan not just a dessert, but a piece of art.
For the Coconut Base:
Ingredients:
- 5.3 oz of shredded coconut
- 4.2 oz of sweetened condensed milk
- 1 teaspoon of vanilla extract
- 1 egg white
Instructions:
- Combine shredded coconut, sweetened condensed milk, vanilla extract, and egg white in a bowl.
- Press half of this mixture into the bottom of a greased 7-inch baking dish.
- Spread the remaining mixture along the sides of the dish.
- Bake in a preheated oven at 356°F for 20 to 30 minutes until the base is golden brown.
For the Coconut Cream:
Ingredients:
- 13.5 oz of coconut milk
- 17.6 oz of milk
- 2.5 oz of cornstarch
- 5.3 oz of sweetened condensed milk
- 1 egg yolk
- 1.4 oz of shredded coconut
- 1 teaspoon of vanilla extract
Instructions:
- Blend coconut milk, milk, cornstarch, sweetened condensed milk, egg yolk, shredded coconut, and vanilla extract until smooth.
- Pour the blend into a saucepan, bring to a boil while stirring constantly.
- Once it starts to bubble, continue cooking for 3 more minutes.
- Pour the coconut cream over the baked coconut base.
- Chill for 3 to 5 hours or overnight until set.
- Carefully unmold, sprinkle with shredded coconut, and enjoy!
