Light, creamy, and infused with tropical flavor, these vanilla coconut flans are an easy and elegant dessert that’s naturally gluten-free.
Ingredients
- 400ml coconut milk
- 100g sugar
- 3 eggs
- 1 vanilla bean (or 1 tsp vanilla extract)
- 40g cornstarch (maïzena)
- 1 pinch of salt
Instructions
- Preheat the oven to 180°C (350°F).
- In a saucepan, heat the coconut milk with the split vanilla bean (or stir in extract if using).
- In a bowl, beat the eggs with sugar and a pinch of salt.
- Whisk in the cornstarch until smooth.
- Slowly pour the hot coconut milk into the egg mixture, whisking constantly.
- Remove the vanilla bean pod.
- Pour the mixture into ramekins.
- Bake for 25–30 minutes, until set and slightly golden on top.
- Let cool completely before serving. Chill if preferred.
Prep Time: 10 min | Cook Time: 25–30 min | Total Time: 35–40 min | Servings: 4
