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5.0 from 24 votes

Coconut Fruit Flan

This Coconut Fruit Flan has a light and airy cake-like sponge flan case, topped with a creamy coconut filling and fresh berries. It's similar to a pie, but with a cake crust!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8
Calories: 285 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 1 store-bought 20cm sponge flan case
Or make your own:
For the Sponge Flan Base
  • 2 large eggs at room temperature
  • ¼ cup (50g) superfine sugar caster sugar
  • ¼ cup (55g) butter, melted
  • ½ cup (65g) plain (all purpose) flour
  • ½ teaspoon baking powder
For the Coconut Filling
  • 4 tablespoon cornflour cornstarch
  • 1 cup (250ml) coconut cream (the thick cream from the top of a can of coconut milk)
  • 4 tablespoon caster (superfine) sugar
  • 3 tablespoon coconut oil
  • 2 teaspoon vanilla extract
To decorate:
  • Mixed fruit: strawberries, blueberries, raspberries etc.
  • 3 tablespoon seedless strawberry jam
  • fresh mint
  • Shredded (desiccated) coconut

Instructions

For the sponge flan base
    Cup of Yum
  1. Preheat the oven to 350F / 180C. Generously grease a 20cm fluted flan tin, then dust with flour.
  2. Beat the eggs, sugar and butter in a large bowl, with an electric mixer, for approx 3 minutes until pale colored and thick.
  3. 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.
  4. Pour into the prepared pan and smooth to the edges.
  5. Bake for 10 minutes or until golden brown and the centre springs back when touched.
  6. Allow to cool slightly, then invert onto a cooling rack to cool completely.
For the coconut filling
  1. Make a slurry by stirring the cornflour into 3 tablespoon of cold water. Set aside.
  2. 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.
  3. 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.
  4. Heat the jam in a small pan with 2 teaspoon water to loosen it. Remove from the heat and set aside to cool slightly.
  5. 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 don't want to make the sponge flan case, then buy one pre-made, or buy or bake a pastry crust. Check out this easy pie crust recipe.
  • A sponge flan base isn't very deep. If you're using this recipe to fill a standard pastry crust, then double the coconut filling recipe to fill it up.
  • For the sponge flan base, ideally beat the eggs, butter and sugar with an electric mixer. Although you can also beat very vigorously with a hand whisk.
  • When folding the dry ingredients in, ensure it's completely mixed, but take care not to beat the mixture. You want to keep all the air in the mixture so the sponge is light and fluffy.
  • For best results, the eggs for the flan base should be at room temperature.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 22g (34%) Saturated Fat 18g (90%) Cholesterol 56mg (19%) Sodium 68mg (3%) Potassium 153mg (4%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 237IU (5%) Vitamin C 1mg (1%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 285

% 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.