Coconut Fruit Flan
User Reviews
5
Coconut Fruit Flan
Description
This recipe features a sponge flan base prepared by beating eggs, sugar, and melted butter until pale and thick, then folding in sifted flour and baking powder carefully to preserve air for a light texture. The batter is baked in a fluted pan until golden and springy. For the filling, cornflour is mixed with cold water to form a slurry and cooked with coconut cream, caster sugar, coconut oil, and vanilla until thickened to a custard-like consistency.
Once the flan base has cooled, the coconut filling is poured into the shell and allowed to set. The dessert is decorated with blueberries, raspberries, strawberries, strawberry jam, fresh mint, and shredded coconut to add color, flavor, and texture contrasts. This flan blends the light sponge with creamy coconut and fresh fruit, resulting in a balanced tropical dessert.
If preferred, pre-made flan cases or pastry crusts can be used instead. The filling quantities can be doubled for a deeper tart. Using room temperature eggs for the base and carefully folding the flour helps maintain the sponge's lightness. The flare of fresh fruit and mint allows customizing according to seasonal availability.
Ingredients
- 1 sponge flan case store-bought, 20cm
Or make your own:
For the Sponge Flan Base
- 2 egg at room temperature, large
- ¼ cup superfine sugar caster sugar, 50g
- ¼ cup butter 55g, melted
- ½ cup all-purpose flour 65g
- ½ teaspoon baking powder
For the Coconut Filling
- 4 tablespoon cornflour cornstarch
- 1 cup coconut cream the thick cream from the top of a can of coconut milk, 250ml
- 4 tablespoon caster sugar superfine
- 3 tablespoon coconut oil
- 2 teaspoon vanilla extract
To decorate:
- strawberries mixed fruit
- blueberries
- raspberries
- 3 tablespoon strawberry jam seedless
- mint fresh
- desiccated coconut shredded
Instructions
For the sponge flan base
- Preheat the oven to 350F / 180C. Generously grease a 20cm fluted flan tin, then dust with flour.
- Beat the eggs, sugar and butter in a large bowl, with an electric mixer, for approx 3 minutes until pale colored and thick.
- Sift the flour and baking powder into the mixture and, by hand, very gently fold the mixture until combined and there are no streaks of flour. Take care not to beat the mixture.
- Pour into the prepared pan and smooth to the edges.
- Bake for 10 minutes or until golden brown and the centre springs back when touched.
- Allow to cool slightly, then invert onto a cooling rack to cool completely.
For the coconut filling
- Make a slurry by stirring the cornflour into 3 tablespoon of cold water. Set aside.
- Add the coconut cream, sugar, coconut oil and vanilla to a small pot, stir well, and bring to the boil. Reduce the heat to low and stir in the cornflour slurry. Simmer for 2 minutes, stirring well, until the mixture thickens. Set aside to cool slightly until it’s no longer hot to touch.
- Pour the coconut filling into the flan base and spread out evenly to level. Place in the fridge for at least 4 hours, or overnight, to set completely.
- Heat the jam in a small pan with 2 teaspoon water to loosen it. Remove from the heat and set aside to cool slightly.
- Meanwhile, add the fruit to the chilled tart decoratively. Brush the fruit with the glaze, taking care not to disturb the fruit. Sprinkle with coconut. Keep in the fridge until ready to serve.
Notes
- If you prefer, use a ready-made sponge flan case or a pastry crust instead of baking the base.
- For a standard deeper pastry tart, double the coconut filling recipe to fill adequately.
- Beat eggs, butter, and sugar with an electric mixer for best sponge texture; a whisk also works with effort.
- When folding in flour, do so gently to retain air and keep the sponge light.
- Room temperature eggs are best for achieving a proper sponge base rise and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 56mg | 19% |
| Sodium | 68mg | 3% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
