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.

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.

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.

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.

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.

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.