Coconut pastry flan recipe

Roll out your dough, prick with a fork, and line a 20 cm diameter round mold. Let your crust rest in the refrigerator for 1 hour.

Put the milk and coconut milk in the saucepan and then heat on your cooking surface. Add a vanilla bean and let steep until boiling.

Put the whole eggs in a bowl and whisk with sugar. Add the cornstarch and mix well to obtain a homogeneous mixture.

As soon as the milk reaches a boil, remove the vanilla pod by scraping it with a knife. Pour over the egg-sugar and cornstarch mixture. Mix well with a whisk, then pour into the saucepan.

Cook until boiling over medium heat. Never stop whisking, as you risk burning your preparation.

When your cream is cooked, turn off the heat and add the shredded coconut, the rum, and whisk to combine.

Pour the mixture into the mold containing your pastry. Spread it evenly.

Bake in the oven at 180°C for 45 to 50 minutes. Remove the ring from your dish and return to the oven for an additional 5 to 10 minutes to finish cooking the edges if needed.

To finish, let it cool before enjoying the coconut pastry cream. You may wonder why? Simply out of indulgence, and children love coconut. This exotic fruit, rich in lipids and fiber, will provide you with a balance for intestinal transit.