Interstitial Cystitis Friendly Dairy Free Coconut Flan
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Learn more →Ingredients
6 servings
For the caramel
- ¾ cup granulated sugar
- 3 tbsp water
For the custard
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- 4 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Place a 9-inch round cake pan or pie dish in a large roasting pan and set aside.
- 2
Combine the 3/4 cup granulated sugar and 3 tbsp water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Once the mixture comes to a boil, stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber color, 8–10 minutes. Watch closely — the caramel can darken quickly once it begins to color.
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