Swoon Over This Coconut Cardamom Flan

Over the past decade, coconut has been put under the spotlight for its trendy sub-products and unparalleled health benefits. Many believe that coconuts possess healing powers and it’s crazy to think that one seed can give you flour, sugar, liquid aminos, nectar syrup, butter, oil, water and its simple but glorious milk all at once. The world’s undying coconut craze is worth the hype.

Young coconuts have a green shell and a white husk. The nut, filled with water, is surrounded by a thin, sweet jelly. Its nutritious water is packed with electrolytes that keep your body hydrated, so your muscle and nerve systems can function at their best. It is undoubtedly nature’s best sport drink; a great source for a quick energy boost. Most of the store-bought coconut products, however, use the mature seed. Mature coconuts have a brown husk exterior with thick walls of hard white flesh. (If you didn’t know, the meat hardens as the fruit ripens.) The flesh can be squeezed, pressed, shredded or dried for endless outcomes. ​​

It’s true that young coconuts boast more health benefits, but when it comes to cooking, mature coconuts win hands down. Mixing the slightest bit of coconut milk into rice, soups and curries enhances the overall flavor and creaminess of the dish. It’s no secret that this liquid gold marries flavors and adds extra love to many of our favourite local Trinidadian dishes. In addition to that, nothing beats biting into chewy, crunchy coconut bits that are nestled inside warm coconut bake and coconut rolls. Here’s a new and improved flan recipe that will make you go even more loco for coco.

COCONUT CARDAMOM FLAN

PREP TIME: 1 min
COOK TIME: 4 hrs
TOTAL TIME: 4 hrs 1 min

INGREDIENTS

• For the caramel sauce:
  •  1 cup sugar 
  • 5 tablespoons water
• For the custard:
  •  1 ½ cups coconut milk 
  • 1 12-ounce can evaporated milk 
  • 1 14-ounce can condensed milk 
  • 5 eggs, large 
  • 1 tablespoon vanilla extract
  •  1 teaspoon cardamom, ground

DIRECTIONS

1. Preheat oven to 350°F.
2. To make the caramel, mix water and sugar together in a small saucepan over medium heat. Cook until the sugar is dissolved and caramel in colour.
3. Pour caramel into 9-inch round pie dish and swirl to coat the bottom evenly.
4. For the custard, mix evaporated, coconut and condensed milks, eggs, vanilla and cardamom together in a large bowl.5
5. Pour the custard into the caramel-coated dish.
6. Place pie dish into a larger roasting pan, fill roasting pan with warm water.
7. Bake for 1 hour, or until knife inserted in the center comes out clean. Set aside and let cool completely.
8. Refrigerate for 4 hours or overnight.
9. To serve, unmold the flan by running a small knife around the edge of the dish.  Place a large rimmed plate over the flan, flip and gently shake until it’s released.
10. Garnish with fresh fruits, if you’d like.