This coconut flan, which can be made all year round, is simple. You just need to be a little patient, as it tastes better when made the day before. This recipe is easy and foolproof, I highly recommend it.
Preheat the oven to 200°C. Separate the egg whites from the yolks.
In a large bowl, mix all the ingredients except the egg whites.
Whip the egg whites until stiff with a pinch of salt.
When the egg whites are well beaten, gently fold them into the previous mixture, then pour into a mold.
Place your mold in a large dish to create a water bath.
Finally, bake in the oven for 45 minutes, keeping an eye on it (the top usually browns quickly: place a sheet of aluminum foil or lower the rack). Remove from the oven and let it cool. Then refrigerate.
0 servings
6
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