Paleo Flan de Maracuya y Coco (Passion Fruit & Coconut Flan)

Do you have left over egg yolks from another recipe? Here’s a yummy and healthy solution… of course, you can always make this first, and then have leftover egg whites, which you can use in a number of other recipes, such as this or this or try your hand at French macarons!

20130610-120548.jpg

Flan is a traditional dessert of Spain. It’s typically made with three ingredients: eggs, milk and sugar. From there, the variations abound according to what is in season and the cook’s preference. You can add fruit puree, coffee, coconut, raisins…

20130610-120505.jpg

As I had passion fruit on hand, of course the choice was easy. The flan’s aroma is as delectable as the fragrance of the fruit itself; and the texture is intriguing with the desiccated coconut.

20130610-120441.jpg

To top it off, this version is Paleo, with no refined sugar and no dairy. Instead, I’ve used raw coconut sugar and coconut milk. If you have canned coconut, use that, as it’s creamier; but homemade coconut milk will also work.

Que aproveches!

Paleo Flan de Maracuya y Coco (Passion Fruit & Coconut Flan)
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Makes a 5×7 inch flan.
Ingredients
  • For the burnt sugar:
  • 5 tablespoons coconut sugar
  • 3 tablespoons water
  • For the flan:
  • 3 passion fruit
  • 5 egg yolks
  • 2 whole eggs
  • 1 cup coconut sugar
  • 2 cups coconut milk, full fat
  • 1/2 desiccated coconut
Instructions
  1. Preheat the oven to 200C (390F).
  2. For the burnt sugar:
  3. Place the sugar and water in a small pot. Cook over low heat until caramelised.
  4. Pour into a glass flan mold(s) and make sure it is spread across the bottom evenly. Set aside.
  5. For the flan:
  6. Dissolve the coconut sugar in a tablespoon of coconut milk. (If necessary, heat it up a few seconds in the microwave or on the stovetop.)
  7. In a mixing bowl, beat the coconut sugar-coconut blend with the egg yolks and whole eggs until smooth.
  8. Take the pulp of the passion fruit and pass through a sieve to remove the seeds.
  9. Add the pulp of the passion fruit to the egg mixture and blend well.
  10. Add the remaining coconut milk and desiccated coconut and mix well.
  11. Pour into the prepared mold.
  12. Place the mold inside another glass dish, large enough to hold the flan mold and be filled with water.
  13. Fill the outside glass dish to about 1/2 of the side of the flan mold. Do not over-fill, or the water can boil over inside and ruin the flan.
  14. Bake au bain marie in the oven for 50 minutes or until done. To check if it is ready, insert a toothpick; and if it comes out dry, it is done. If not, bake a bit longer.
  15. Serve with passion fruit coulis, if desired.