Coconut Flan and Fruit Salsa
Serves: 10
Ingredients
2 cups whole milk
2/3 cup heavy cream
2/3 cup coconut milk, canned
7 eggs
3 egg yolks
2 1/2 cups granulated sugar, divided
1 Tablespoon water
1/2 cup coconut flakes, toasted
Fruit Salsa:
1 cup diced mango (or cantaloupe)
1 cup diced papaya
1 cup diced pineapple
1/4 cup coconut rum, or pineapple juice
1/2 teaspoon rum extract
2 Tablespoons granulated sugar
Method
- Flan - In small stainless steel saucepan, scald the cream, whole milk and coconut milk. In a mixing bowl, combine eggs, egg yolks and 1 1/2 cups sugar.
- Slowly add the warm milk mixture to the egg mixture, stirring constantly to avoid cooking the eggs. Strain through a fine sieve. Set aside while you prepare the pan.
- In a small saucepan combine the remaining 3/4 cup sugar and water. Cook over medium heat until sugar is golden brown. While still hot pour into an 8-inch pie plate, tilting to coat the entire bottom. Allow to cool for 3-4 minutes. Pour in the flan mixture and place in water bath (place pie plate in another larger dish three-quarters filled with warm water).
- Bake in preheated 300-degree F. oven for 1 hour or until firm. Cool completely. Carefully run a knife around edge of plate and turn out onto platter. Serve wedges of flan topped with Fruit Salsa and sprinkled with toasted coconut.
- FRUIT SALSA - In a medium bowl combine all ingredients.
