Coconut and raspberry flan

Coconut and Raspberry Flan Recipe

Hello! We are going to prepare a creamy flan of coconut combined with a fresh and sweet raspberry sauce. This dessert highlights the smoothness of coconut along with the tart and fruity touch of raspberry, creating an ideal contrast for any occasion. Easy to make and perfect to enjoy well chilled, it's a delicious option that will surprise everyone.

Preparation time

Coconut flan with raspberry sauce is a simple dessert that requires some time for the flan to set and cool properly, but the active process is brief.

• Preparation: 20 minutes
• Cooking: 10 minutes
• Rest in the fridge: 2 hours
• Total: 2 hours 30 minutes
• Servings: 8
• Difficulty: Easy

Ingredients

For the flan

• 2 sachets of classic Mandarin flan mix
• 1 liter of milk
• 12 tablespoons of condensed milk
• 1 packet of shredded coconut

For the liquid caramel

• 4 tablespoons of sugar
• 1 tablespoon of water

For the raspberry sauce

• 200 g fresh raspberries
• 2 tablespoons of sugar
• 1 tablespoon of lemon juice

Alternatively, the 12 tablespoons of condensed milk can be substituted with 60 g of sugar to better control the sweetness. If you can't find shredded coconut, you can use very finely chopped fresh coconut or coconut cream in small amounts to maintain the flan's moisture.

Utensils we will use

• Saucepan or pot for the caramel and flan
• Manual whisks or whisk
• Individual molds or one large elongated mold (1 liter capacity)
• Knife for unmolding
• Glass or cup to dissolve the mixture
• Fine sieve to filter the mixture
• Gravy boat for the raspberry sauce
• Food processor or blender to crush the raspberries (optional)

Preparation

Preparation of the liquid caramel

1. Combine sugar and water: In a saucepan, pour 4 tablespoons of sugar along with 1 tablespoon of water.
2. Cook over low heat: Heat the mixture over low heat for 1-2 minutes, without stirring, until it turns a light caramel color. The caramel should look liquid and shiny, without burning.
3. Distribute into molds: Distribute the caramel carefully and evenly into the 8 molds or the large elongated mold. The caramel will harden as it cools, forming the base of the flan.

Preparation of the creamy coconut flan

1. Dissolve the mix: In a cup, mix the flan mix sachets with a little milk (approximately 100 ml) and the 12 tablespoons of condensed milk until there are no lumps.
2. Boil the milk: In a separate saucepan, heat the rest of the milk until it begins to boil.
3. Incorporate flan mixture: Pour the dissolved mixture into the boiling milk and stir constantly with a whisk to prevent lumps from forming or sticking to the bottom.
4. Boil again: Continue stirring until the mixture boils again. This activates the thickener in the flan mix.
5. Add shredded coconut: Remove the saucepan from the heat and add the shredded coconut. Mix well to spread the coconut evenly, which will add texture and flavor.
6. Pour into molds: Pour the mixture into the caramelized molds, filling them almost to the top.
7. Refrigerate to set: Let it rest in the refrigerator for approximately 2 hours for the flan to cool and solidify properly.

Preparation of the sweet and tart raspberry sauce

1. Mash raspberries: In a saucepan, lightly mash or crush the raspberries with the sugar and lemon juice. The latter accentuates the flavor and balances the sweetness.
2. Cook over medium heat: Gently heat the mixture for a few minutes just until the sugar dissolves and the sauce thickens slightly.
3. Set aside and decorate: Set the sauce aside and reserve some whole fresh raspberries for decorating when serving.

To finish and serve

To unmold, carefully run a knife around the edges to loosen the flan. Then, invert it onto a plate so that the liquid caramel coats the surface. Serve the raspberry sauce separately in a gravy boat so that everyone can add it to their liking. Decorate with the reserved fresh raspberries to add a fresh and colorful touch. This dessert is especially delicious served very cold. Combine it with coffee or tea for an ideal sweet moment.

Nutritional Information

• Calories: 280 kcal
• Proteins: 5 g
• Fats: 12 g
• Carbohydrates: 35 g
• Fiber: 2 g

*Values are approximate estimates per serving.

5 recommendations to perfect your coconut and raspberry flan

1. Control the caramel color: It is key not to burn the caramel. It should be dark blonde, but not black, to avoid a bitter taste and hard texture. Watch constantly and turn off the heat just when the desired shade is reached.

2. Stir patiently and without rushing: When mixing the milk with the preparation, stirring slowly and constantly prevents lumps. Using a fine sieve to strain the mixture provides a smoother, bubble-free finish.

3. Add the coconut at the end: To preserve a juicy texture and prevent the coconut from oxidizing or becoming too soft, incorporate it just after removing from the heat, mixing well but without cooking further.

4. Refrigerate well and let rest: The flan needs to cool for several hours to solidify completely and improve its flavor. Although it may be tempting, avoid unmolding before 2 hours.

5. Serve the sauce separately: This way you preserve the freshness and contrast when eating. The cold raspberry is a refreshing counterpoint to the sweet and creamy flan.

This video recipe shows how to achieve that creamy texture and tropical flavor of coconut flan, ideal to complement what you've learned here.

Here is a step-by-step tutorial for preparing a simple raspberry sauce, perfect for accompanying flans and other cold desserts.

When is it ideal to enjoy it?

This creamy dessert with milk y raspberry it is ideal for moments when you are looking for a sweet finish that is not cloying. It is perfect for family gatherings, celebrations, or even a summer lunch due to its freshness and light texture. Furthermore, thanks to its simple preparation and quick cold setting, it is a reliable option to prepare in advance and enjoy stress-free.

Share your experience

Cooking is for experimenting and sharing. Leave your comment and tell us your own tricks when preparing this sweet and creamy flan, or how your combination with the fresh raspberry sauce turned out!

Culinary glossary

• Liquid caramel: Melted and browned sugar that cools to form a sweet, amber-colored liquid layer.
• Chilled: Process of cooling a food in the refrigerator so that it acquires a firm texture, ideal for desserts like flan.
• Flan mix: Food mixture with thickeners that, when combined with milk and heat, forms a consistent cream.
• Fine sieve: Utensil with mesh for filtering mixtures and removing solid particles or bubbles that affect texture.
• Bain-marie: Slow cooking technique using a container with hot water to avoid directly cooking the food and ensure uniform texture.

This another flan can help you discover different textures and flavors if you want to explore variations, and for an equally creamy dessert, coconut custards are also an excellent option for special days.