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Chocolate Coconut Flanlight

Chocolate Coconut Flanlight
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Chocolate Coconut Flanlight is a tropical-inspired dessert that perfectly balances creamy indulgence with lightness. Featuring a smooth custard infused with rich dark chocolate and subtle coconut flavors, topped with a shiny caramel layer, this flan offers a visually stunning and delicious treat suitable for any occasion.

Ingredients

Scale

Custard Ingredients

  • 4 large eggs (room temperature)
  • 1 cup coconut milk
  • 1 cup sugar (divided: 1/2 cup for caramel, 1/2 cup for custard)
  • 4 oz dark chocolate, finely chopped or melted
  • 1 teaspoon vanilla extract
  • 1/4 cup water (for caramel and baking water bath)

Instructions

  1. Prepare the caramel: In a small saucepan, melt 1/2 cup sugar over medium heat, stirring carefully until it reaches a deep amber color. Immediately pour the caramel into your flan mold or ramekins, swirling to coat the base evenly. Set aside to harden.
  2. Heat the coconut milk and chocolate: Gently warm the coconut milk in a saucepan over low heat without boiling. Add the chopped dark chocolate and stir continuously until completely melted and smooth. Remove from heat.
  3. Mix the custard: In a separate bowl, whisk together the eggs, remaining 1/2 cup sugar, and vanilla extract until combined. Gradually add the warm chocolate coconut milk mixture to the eggs, whisking constantly to avoid curdling.
  4. Pour and bake: Pour the custard mixture over the set caramel in the mold. Place the mold in a water bath (bain-marie) inside a preheated oven at 325°F (160°C). Bake for 50-60 minutes or until the flan is just set but still jiggles slightly in the center.
  5. Cool and chill: Remove from the oven and allow the flan to cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set and develop flavors.
  6. Serve: Run a knife around the edges to loosen, then invert onto a plate so the caramel topping is on top. Slice and enjoy.

Notes

  • Use room temperature eggs for a smooth custard texture.
  • Cook caramel slowly to avoid bitterness and achieve the perfect amber color.
  • Ensure the water in the baking pan does not splash into the custard to maintain silkiness.
  • Do not overbake; the flan should still jiggle slightly and will set firmer as it chills.
  • Refrigerate well to enhance flavor and texture before serving.

Nutrition

Keywords: chocolate flan, coconut dessert, tropical flan, creamy flan, caramel custard, gluten free dessert

Find it online: https://sophiemelody.com/chocolate-coconut-flanlight/