I don’t particularly love the taste of coconut, honestly, I don’t like Bounty bars, but it’s a period during which I’m churning out spoon desserts at an extreme speed, and this creamy coconut dessert has strangely bewitched me!
I also almost fondly remember a chicken with coconut cream (an Indian recipe, I believe) that a British friend, whom I no longer see since she now lives in London with her Italian husband Stefano, made for me many years ago, and it was so delicious, it was mind-blowing …
Dear Terri M., we remember you, the both of you, our chats when you lived in Via Larga here in Bologna, and we still have many photos that remind us of laughter, dinners at the trattoria, and tennis matches!
But getting back to food, to COCONUT, this spoon dessert is made with very few ingredients, but it needs to be cooked in a bain-marie, requiring prolonged cooking and an appropriate rest period, I’d say at least 12 hours, to ensure it is creamy and doesn’t splatter terribly on the serving plate!
I’ll leave you with other coconut recipes that might interest you…thank you!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for CREAMY COCONUT DESSERT RECIPE
- 14 oz condensed milk
- 13.5 oz coconut milk
- 1 cup coconut flour
- 4 eggs
- as needed caramel sauce
Tools for CREAMY COCONUT DESSERT RECIPE
#ADV
- Loaf Pan
- Bowls
- Spatulas
PREPARATION FOR CREAMY COCONUT DESSERT RECIPE
1) First, make the caramel, and you can either use the butterscotch sauce I mentioned or simply add about 2 tablespoons (30 grams) of water and about 1/2 cup (90/95 grams) of granulated sugar directly into the pan you’ll use, carefully creating the caramel base for the creamy coconut dessert.
2) Now, preheat the oven and place a large rectangular baking dish with warm water inside, where you will later put the loaf pan (I prepare the coconut flan in this container) for baking the dessert.
3) In a bowl, beat the eggs with a manual whisk, then add the coconut flour, coconut milk, and condensed milk.
4) Mix or rather blend the mixture well, emulsifying all the ingredients, and then pour it into the pan that I have caramelized not only on the bottom but also slightly covering the sides of the dish.
5) Then place the pan in the center of the tray and proceed with baking at 350°F (180°C) in static mode for about 45/50 minutes.
6) Cooking time may vary in each of our kitchens, so check and if needed, be patient, and when a dry knife inserted into the coconut cake comes out dry, we can turn off the heat and leave the creamy coconut dessert inside until completely cooled.
7) THEN AND ONLY THEN can we take the spoonable creamy flan and transfer it directly to the refrigerator, and after a night’s rest, turn it over on the tray and taste it!
IT’S DELICATE….
Enjoy your meal!
Annalisa
OTHER RECIPES ON THE DESSERT SPOON BLOG THAT MIGHT INTEREST YOU …
MINERBIO PUDDING → https://blog.giallozafferano.it/asilannablu/ricetta-budino-minerbio/
DELICATE NO-BAKE COFFEE CREAM read → https://blog.giallozafferano.it/asilannablu/crema-delicata-senza-cottura-al-caffe/
Annalisa says…
This coconut flan is super creamy, a real treat!
