Coconut Flan with Mardi Gras "Hurricane" Fruit

Recipe of the Month

March 2022 

Coconut Flan with Mardi Gras "Hurricane" Fruit

One of my favorite desserts is Flan with brandied fruit (recipe August 2012) so I was thinking of using it that for this years Valentine's dinner.  In order to change things up a little I found a recipe for coconut flan (Marcela Valledolid, Food Network). Thinking the coconut would work better with rum then brandy, I used this boozy rum based fruit mixture to pair with the velvety, creamy flan. None came back.

To good time with great food!

Patty

Ingredients:

1 cup cajeta or caramel sauce at room temperature

3 cans (14 oz) sweetened condensed milt

1 can (14 oz) unsweetened coconut milk

1 can (12 oz) evaporated milk

6 larde eggs at room temperature

1 tablespoon vanilla extract

½ teaspoon salt

½ cup shredded sweetened coconut, toasted

WATCH

 

Coconut Flan

Instructions:

1.      Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.

2.      Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.

3.      Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.

4.      Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.

5.      Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

 

Mardi Gras “Hurricane” Fruit

Ingredients:

1 large pineapple

1 large papaya

1 large mango

For dressing:

1 ½  oz dark rum

1 ½  oz light rum

¼ cup fresh squeezed orange juice

1/8 cup fresh squeezed lime juice

¼ cup honey

Maraschino cherries

Instructions:

Cut the fruit into bite size chunks in a bowl and put into refrigerator.

In a small bowl mix the runs, orange and lime juice with the honey.  Pour the mixture over the honey, cover and refrigerate for at least 30 minutes.  Garnish with maraschino cherries and place on plate with a slice of the coconut flan.

 

You can add other fruits and berries as to your liking and serve as just a fruit salad.  The sauce can be kept in the refrigerator for up to three days in an air tight container.