Dairy Free Coconut Flan Recipes

DAIRY-FREE COCONUT FLAN

Dairy-Free Coconut Flan image

A non-dairy flan that will ensure you don't miss the milk. Garnish with thin orange slices, cinnamon sticks, and whole cloves.

Provided by John Wironen

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time 12h58m

Yield 8

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans coconut milk
8 eggs
¾ cup white sugar, divided, or more to taste
¼ cup dark spiced rum
½ teaspoon vanilla extract
1 pinch salt
1 cup boiling water, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk coconut milk, eggs, 1/4 cup sugar, rum, vanilla, and salt together in a large bowl until thoroughly combined.
Pour 1/2 cup sugar into a heavy skillet over medium-low heat. Cook, stirring constantly, until melted and golden in color, about 8 minutes. Pour into an 8-inch flan or cake pan and swirl to coat the bottom.
Set pan in a larger baking dish. Pour in coconut milk mixture. Pour enough boiling water into the baking dish to make a water bath that comes halfway up the sides of the pan.
Bake in the preheated oven until a knife inserted into the center of the flan comes out clean, 30 to 40 minutes. Remove from water bath.
Refrigerate flan until cold, at least 12 hours. Unmold by gently pushing the sides of the flan away from the pan. Place a serving plate on top of the pan and flip over; tap bottom of the pan firmly to release flan.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 22.2 g, Cholesterol 186 mg, Fat 27.6 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 21.6 g, Sodium 104.2 mg, Sugar 19.2 g

DELICIOUS COCONUT FLAN (REDUCED SUGAR)

Delicious Coconut Flan (Reduced Sugar) image

This is my favorite recipe for coconut flan. With the caramelized sugar I prefer a less sweet flan with vanilla and toasted coconut flavor.

Provided by TaterBug

Categories Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup white sugar
1 (14 ounce) can fat-free sweetened condensed milk
1 (12 ounce) can light coconut milk (12 or 13 oz can)
1/2 cup low-fat milk
1/4 cup sugar-free coconut syrup
6 eggs
1/2 cup unsweetened dried shredded coconut, toasted
1/2 teaspoon vanilla

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place 3/4 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
Toast the coconut gently over medium heat until light golden brown.
Add the toasted coconut to the light coconut milk and bring to a gentle boil, reduce heat and let reduce for 10 minutes, let cool.
Strain coconut out of coconut milk.
Once the caramel has hardened, pour the condensed milk, light coconut milk, milk, eggs, sugar free coconut syrup, and into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.

Nutrition Facts : Calories 224.7, Fat 9.5, SaturatedFat 5.8, Cholesterol 187, Sodium 82.9, Carbohydrate 28.1, Fiber 1.2, Sugar 26.8, Protein 7.5

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