Coconut milk egg flan {rum and coconut sugar caramel}

These healthy coconut milk egg flan with rum and coconut sugar caramel are simply spectacular. I love spoon desserts, but I don’t make it very often because there aren’t usually very healthy or full of sugar and fats. But everything changes with these coconut egg flan that I bring to you today.

 coconut milk egg flan with rum and coconut sugar caramel

It’s true that we use sugar in this recipe, but this time we will use coconut, which is much healthier than white sugar. In addition, we have used coconut, which provides us with healthy fats for our organism.

So these egg flan with coconut milk will become your perfect ally if you fancy a sweet while you watch your weight, or if you are lactose intolerant.

 coconut milk egg flan with rum and coconut sugar caramel

On the other hand, the caramel that crowns the flan is made with coconut sugar and rum, which gives it an extra touch of flavor. The result is a delicious egg spanish flan, with a very soft and creamy texture. With an intense egg flavor, soft to coconut and the perfect point of sweetness.

 coconut milk egg flan with rum and coconut sugar caramel

Ingredients for 5 coconut milk egg flan with rum and coconut sugar caramel:

For the coconut milk egg flan:

  • 1 milk coconut can (400 ml)
  • 2 tbsp coconut sugar
  • 2 slices of orange peel (without the white part)
  • 1 cinnamon stick
  • 3 eggs

For the rum and coconut sugar caramel:

  • 3 tbsp coconut sugar
  • 2 tbsp rum (or water)

How to make coconut milk egg flan with rum and coconut sugar caramel:

First, boil the coconut milk with the cinnamon and orange peel and let cook on medium heat about 10-15 minutes to flavoring the flan. After this time, remove from the fire, add 2 tablespoons of coconut sugar and let temper. Remove the cinnamon stick and the orange peel.

coconut milk with the cinnamon and orange peel

Then, make the caramel: in a medium saucepan over medium-low heat add 3 tbps of coconut sugar and 2 tbps of rum. Mix with a wooden spoon and cook 2 minutes until golden in color. It’s important not to cook it too long, as the caramel will burn and become bitter. Immediately, and before it cools, hand out the caramel in the moulds.

rum and coconut sugar caramel

When the milk is at room temperature, mix well with the beaten eggs and fill the molds.

Place the filled molds into a larger pan and add 1 inch of water to the outer pan. Bake in preheated oven at 170 ºC for 30-40 minutes, or until set. Remove from the oven and let to cool. Put it in the fridge until cold.

 coconut milk egg flan with rum and coconut sugar caramel

To demold, take off the flan from the mold with a knife and turn it on a plate. Serve it with fruit or whipped cream.

 coconut milk egg flan with rum and coconut sugar caramel

If you like coconut desserts, don’t miss: the healthy coconut milk and grapefruit jellypapaya and coconut popsiclespapaya and coconut cake or this toffee, hazelnuts, chocolate chips and coconut cookie bars.

 coconut milk egg flan with rum and coconut sugar caramel

Isn’t yummy?
Taste it and share your foodie experience!

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  • 6 Comment

    1. Súper rico!!!
      Les comentaba a otras compis que también han preparado un flan que yo estuve a punto… y al final cambié de idea.
      Me encanta la aportación.
      Besotes

      1. Es que el flan de coco es mi perdición! jajaj un beso 🙂

    2. Que rico, te ha quedado un flan espectacular, tengo que probar el azúcar de coco, a ver si qui lo encuentro.

      Besinos
      El toque de Belén

      1. Tiene un sabor muy peculiar, no sabe a coco. Me sabe como a tostado.. muy rico y nada empalagoso ese azúcar!! me ha encantado para hacer el caramelo 🙂

    3. Ainss tengo que hacerme con moldes para flan que luego me pierdo siempre recetas tan maravillosas como la tuya,que delicia!
      besitos guapa

      1. Muchas gracias! la verdad es que no fueron nada caros y les doy muchísimo uso!! un beso 🙂