Monday, May 17, 2010


The guest chef, Mr. Carl Walker is back with a fantastic coconut flan. The best part? It's super simple!
 Prep: 10 minutes
Cook: 5-10 minutes
Cool down" 20-30 minutes
chill: 2 hours

4 Cups unsweetened coconut milk ( you can find this in 14 oz cans at your supermarket. I found it in the asian food section of our local walmart)
1/2 C sugar
1/2 C cornstarch
1/4tsp salt
Strawberries optional

In a small mixing bowl mix salt, cornstarch and 1/2 cup of coconut milk with a whisk until very smooth. Make sure there are no lumps and set aside.

In a large saucepan place the rest of the coconut milk, which should be 3 1/2 C and the sugar. Bring to boil over med heat. Add cornstarch mixture slowly and whisk steady so it won't lump.

Reduce to low heat and stir steady for five more minutes.

Pour mixture into wet 9 inch pie plate. Sprinkle cinnamon on top. Cool on wire rack for 10 minutes then place in fridge for at least two hours.  Garnish with strawberries if desired.

If you don't want a "pudding skin" place plastic wrap over slightly cooled flan.
Before you cut it run a butter knife along the edge of the plate.

1 comment:

  1. I am eating my last bit of this tonight and am sad to see it go! Wonderful flan.