Double textured coconut flan

The weekend is approaching and you have to prepare something special to enjoy your free time and family. This time I have chosen a coconut flan with double texture and so rich that it will fly off the plates.

The best of all is that even if it has two layers, they are made by themselves. U.S we just have to mix, put in the varoma and let the magic work. These two delicious textures that complement each other so well will automatically be created during cooking.

On the one hand we have the flan type texture which is smooth and flavorful. On the other hand we have the coconut cream type with much more body and juicy. So when you try it, you won't be able to decide which one you like best.

Coconut flan

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Juicy coconut flan with double texture.

• Mayra Fernandez Joglar

• Recipe type: dessert
• Calories: 300
• Rations: 6

• Cooking time: 45M
• Total time: 45M

Ingredients

• 6 eggs
• 100 g of grated coconut
• 130 g of sugar
• 400 ml coconut milk
• 8 tablespoons of liquid caramel

Preparation

1. First of all, we check that the mold we are going to use fits in the varoma and that it can be closed well. It has to have a capacity of about 1300 cc. We caramelize it and reserve it.

2. In the glass we beat the eggs with the sugar during 3 minutes, speed 3 1/2.

3. Then we add the coconut and mix for 30 seconds, speed 2. At the end of the time we will have made a paste.

4. We program 1 minute, speed 2 and we are pouring the milk through the mouth. At the end we check that all the ingredients are well integrated.

5. We pour the contents of the glass into the caramelised mold, cover it with aluminum foil, closing it well. We place it in the varoma and close with the lid making sure it fits well.

6. We put water or a long cooking preparation in the glass and place the varoma in its position. We program 40 minutes, varoma temperature, speed 1.

7. At the end of the time, we check that it is well cooked by pinching it in the center. If the stick comes out clean, it is ready, otherwise we can extend the cooking for 5 more minutes to make sure.

What else should you know about this recipe?

Not all molds are the same. For this type of recipe, those of aluminum. They are thin molds and a material that passes the heat well, which is important for the flan to cook in a short time.

If you don't want to use metals, you can also use molds glass and ceramic but the cooking is longer.

When you go to cook the flan in the varoma, take the opportunity to put it in the glass a long preparation. I usually make broths or legumesSo I have two simple recipes that are made almost by themselves.

Remember that the broth is a recipe that allows you to extend the time without anything happening. (But make sure it has water !!). It is always good to have it done and it can also be frozen easily.

You can also cook double-textured coconut flan bain marie in the oven. Put a deep tray with water and preheat the oven to 180º. You put the mold, tightly closed, into the water being careful not to burn yourself and ensuring that the water reaches, at most, 3/4 of the mold. Leave it for about 30 minutes. If it is not done you can extend the time without any problem as long as there is water in the tray.

This double textured coconut flan is suitable for lactose intolerant because it is made with coconut milk. Celiacs can also take it because none of the ingredients contains gluten.

In this flan you can substitute coconut milk for normal milk or vegetable milks. I really like the original recipe but I also like it made with almond milk and it is very tasty.

More information - Light lentil stew

Adapt this recipe to your Thermomix model