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Mauritian coconut flan

• Shelina Permalloo

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Serves 8

Easy

Prep: 10 mins

Cook: 1 hr

plus chilling

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This classic flan combines the creamy richness of coconut milk with the sweet depth of caramel

Gluten free

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Try Shelina's Mauritian coconut flan, then discover Spanish flan with orange & cinnamon, Mexican flan (flan mexicano), or leche flan.

Shelina says, "Growing up, flan was a constant on the table at every Mauritian gathering. It didn’t matter if it was a birthday, family Sunday lunch or just a regular dinner, there would always be a flan cooling in someone’s fridge, ready to be turned out with that beautiful golden caramel top. For me this coconut flan is more than just a dessert, it’s a nostalgic reminder of home, family and tradition. My mum used to make it all the time using simple storecupboard ingredients and, no matter what else was served, it was always the flan everyone looked forward to. Whether you’re hosting or just want a taste of the island, this recipe will transport you straight to Mauritius."

Mauritian coconut flan recipe

Ingredients

Nutrition

• 150g light brown or white granulated sugar

• 397g tin of sweetened condensed milk

• 400ml tin of coconut milk

• 5 eggs

• desiccated coconut or fresh coconut shavings

  to serve

Nutrition: per serving

• kcal365
• fat16g
• saturates11g
• carbs46g
• sugars45g
• fibre0.2g
• protein9g
• salt0.3g

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Method

• step 1

  To make the caramel, combine the sugar and 60ml of water in a pan over a medium-low heat. Let it bubble without stirring, instead swirling the pan until it turns a rich amber.

• step 2

  Immediately and carefully pour into a 23cm flan mould (or loaf tin), swirling to coat the bottom evenly. Leave to set.

• step 3

  Heat the oven to 180C/160C fan/gas 4. In a mixing bowl, whisk together the milks, eggs and a pinch of salt until smooth and well combined. Pour the custard over the set caramel in the mould.

• step 4

  Put the mould in a larger baking dish, pouring boiling water around it so the water reaches halfway up the sides. Bake for 45 mins-1 hr until the edges are set and centre gently jiggles. Remove from the oven and leave to cool to room temperature, then chill for at least 4 hrs, preferably overnight.

• step 5

  Run a thin knife around the edge, briefly dip the mould base in warm water to loosen, then invert onto a serving plate. Sprinkle the coconut over the top to serve.

More ways with coconut

Authors

Shelina Permalloo

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