Brazilian Coconut Flan: A Tropical Delight

Brazilian Coconut Flan: A Tropical Delight 🌴

Discover the rich, creamy taste of Brazilian Coconut Flan, a dessert that combines the tropical sweetness of coconut with a smooth, silky cream. Perfect for impressing guests or enjoying as a decadent treat, this recipe is simple yet elegant!

Ingredients

For the Coconut Base:

• 150 g grated coconut
• 120 g sweetened condensed milk
• 1 tsp liquid vanilla
• 1 egg white

For the Coconut Cream:

• 400 ml coconut milk
• 500 ml milk
• 70 g cornstarch (Maizena)
• 150 g sweetened condensed milk
• 1 egg yolk
• 40 g grated coconut
• 1 tsp liquid vanilla

Instructions

1. Prepare the Coconut Base:

1. In a bowl, mix grated coconut, sweetened condensed milk, liquid vanilla, and egg white until combined.
2. Butter an 18 cm (7-inch) mold and press half of the mixture firmly into the bottom using a spoon.
3. Spread the remaining mixture evenly along the walls of the mold.
4. Bake in a preheated oven at 180°C (356°F) for 20-30 minutes, or until golden brown. Let it cool.

2. Make the Coconut Cream:

1. In a blender, combine coconut milk, milk, cornstarch, sweetened condensed milk, egg yolk, grated coconut, and liquid vanilla. Blend until smooth.
2. Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it starts to thicken and bubble.
3. Once bubbling, cook for an additional 3 minutes while stirring.

3. Assemble and Chill:

1. Pour the coconut cream over the baked coconut base, spreading it evenly.
2. Let the flan cool at room temperature, then refrigerate for 3-5 hours or overnight for the best results.

4. Unmold and Serve:

1. Gently unmold the flan onto a serving plate.
2. Sprinkle grated coconut on top for garnish.
3. Slice and enjoy this tropical, creamy dessert!

Tips for Perfect Brazilian Coconut Flan

1. Use Fresh Coconut: For the best flavor, opt for fresh grated coconut instead of packaged varieties.
2. Prevent Sticking: Grease the mold thoroughly to ensure the flan unmolds easily.
3. Blend Thoroughly: Ensure the coconut cream mixture is smooth to achieve a silky texture.
4. Chill Properly: Overnight chilling enhances the flavor and sets the cream perfectly.

FAQs About Brazilian Coconut Flan

Q: Can I use light coconut milk instead of regular coconut milk?
A: Yes, but the cream might be less rich. For a decadent texture, stick to full-fat coconut milk.

Q: How do I prevent lumps in the cream?
A: Constantly stir the mixture while cooking, and ensure the cornstarch is fully dissolved before heating.

Q: Can I make this recipe dairy-free?
A: Replace regular milk with almond or soy milk and use a coconut-based condensed milk alternative.

Troubleshooting Common Issues

Issue: Coconut cream is too runny.
Solution: Ensure the mixture cooks until thickened, and use the correct amount of cornstarch.

Issue: Flan sticks to the mold.
Solution: Thoroughly grease the mold and use parchment paper if necessary.

Issue: Coconut base is too dry or crumbly.
Solution: Ensure the base mixture is moist and press it firmly into the mold.

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