Coconut flan cake is a delicious pastry with a different flavor than other flan cakes. In other words, coconut flan cake is a variation of traditional flan cake. The fatty and fragrant cake of coconut milk is very attractive. Only with the main ingredients including coconut milk, chicken eggs, fresh sugar-free milk has created a kind of cake with a distinct characteristic.
- 4 eggs chicken eggs
- Egg yolk 1 pc
- 180 ml coconut milk
- Salt 1/4 teaspoon
- Lemon juice 10 ml
- Water 30 ml
- White sugar 120 gr
- Fresh milk without sugar 370 ml
Add 60gr of sugar and 30ml of water to a small saucepan to boil until the sugar turns yellow, then add 10ml of lemon juice, shake the pot evenly to the caramel and turn off the heat. Then pour caramel into the prepared porcelain mold.
Smash 4 chicken eggs and 1 egg yolk into a big bowl. Add 60gr sugar and 1/4 teaspoon salt to it. Stir gently until sugar dissolves completely.
Add 180ml coconut milk and 370ml sugar-free milk to a small pot. Stir the mixture and cook until there is a slight fume of smoke, warm up coconut milk, then turn off the heat.
Pour coconut milk slowly into the eggs. Just pour and stir to mix the ingredients together.
Filter the flan mixture through a sieve. Then pour into each of the caramelized porcelain molds. Wrapping silver foil covering each mold. Next, pour boiling water into the tray and place it in a hot water oven at 170 degrees for about 30 minutes.
The flan-flavored soft coconut cake melts in the mouth, has a distinct taste and aroma. If you are a fan of coconut, don’t miss this super-delicious coconut cake.