Coconut flan with passion fruit sauce and chocolate sprinkles
1 hour 40 minutes
Total Time
1 hour 30 minutes
Cooking Time
10 min
Preperation Time
Ingredients
| 70 g | sugar |
| 50 ml | water |
| 2 | eggs (size M) |
| 130 ml | coconut milk |
| 120 ml | condensed milk |
| 13 ml | sweetened condensed milk (e.g. Milchmädchen) |
| 4 | passion fruits |
| 200 ml | passion fruit juice |
| 1 tsp. | cornstarch |
| 4tbsp. | coconut flakes |
| 50 g | flour |
| 1 tbsp. | cocoa powder |
| 25 g | sugar |
| 30 g | butter |
| mint leaves for garnish |
Instructions
Step 1 of 8:
Caramelize the sugar in a saucepan. Then carefully add the water and simmer until the caramel has dissolved again. Divide the resulting syrup between four ramekins.
Step 2 of 8:
Whisk the eggs, coconut milk, and both types of condensed milk together in a bowl. Divide between the ramekins and place them in the oven's roasting tray. Pour in enough cold water until it comes to about 2¬cm below the rim of the ramekins.
Step 3 of 8:
Set the coconut flan in the preheated oven at (electric oven: 175°C, fan oven: 150°C) for about 45–50 minutes. Once cooled, place in the fridge until completely cold.
Step 4 of 8:
Halve the passion fruit and scoop out the flesh and seeds.
Step 5 of 8:
Heat the passion fruit juice in a small saucepan. Mix the starch with a little water and use it to thicken the juice. Then stir in the flesh and seeds.
Step 6 of 8:
Toast the desiccated coconut in a non-stick Frying Pan without any fat and set aside.
Step 7 of 8:
Knead the flour with the cocoa powder, sugar, and butter in a bowl. Rub the dough into crumbs and chill in the freezer compartment for about 20 minutes.
Step 8 of 8:
Fry the crumble in a non-stick Frying Pan without any fat for about 6 minutes. Remove from the Frying Pan and mix with the desiccated coconut.
To Serve, loosen the flans from the ramekins with a knife and turn them out onto plates. Drizzle with the passion fruit sauce, scatter the coconut chocolate crumble over the top, and garnish with mint leaves.
