Dairy Free Coconut Flan Food

COCONUT FLAN

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
• Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
• Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.
• Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
• Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

CHOCOLATE COCONUT FLAN

Steps:

• Preheat oven to 325°F.
• Set 2 6 cup Savarin (or ring) molds in large baking pan.
• Pour in enough boiling water to come halfway up sides. Set in oven.
• Cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally.
• Increase heat and boil until syrup caramelizes.
• Pour half of syrup into each mold, tilting to coat sides.
• Quickly return molds to water bath.
• Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl.
• Stir in coconut and chocolate powder.
• Divide mixture between molds; mixture should come to within 1/4 inch of top.
• Bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle).
• Remove from water bath and cool.
• Refrigerate for 3 hours or overnight.
• Before serving, invert onto platters.

DELICIOUS COCONUT FLAN (REDUCED SUGAR)

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.