Delightful Cuban Dessert: Mango-Coconut Flan with a Veggie Twist
Discover this easy, vegan-friendly version of the classic Cuban dessert, Mango-Coconut Flan. Our recipe combines ripe mangoes, creamy coconut milk, and a hint of vanilla for an unforgettable tropical taste experience. Perfect for those looking to indulge in a delicious treat without compromising on dietary restrictions or ethical concerns.
Allergens
Eggs, Dairy (Coconut Milk and Cream)
Ingredients
- 1 1/2 cups full
- fat coconut milk 1 can (14 oz) sweetened condensed coconut milk 1 cup mango puree 1 teaspoon vanilla extract 3 large eggs 1 14.5 oz can of unsweetened coconut cream 1/2 cup granulated sugar 1 tablespoon cornstarch A pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). In a large bowl, whisk together coconut milk, sweetened condensed coconut milk, mango puree, vanilla extract, eggs, unsweetened coconut cream, sugar, cornstarch, and a pinch of salt until smooth. Pour the mixture into a greased flan mold or pan. Place the mold in a water bath in the preheated oven and bake for 60 75 minutes or until set. Remove from the oven and let it cool at room temperature. Chill in the refrigerator for at least 4 hours, preferably overnight. To serve, carefully unmold the flan onto a dessert plate and garnish with fresh mango slices and toasted coconut flakes.
Chef’s Insight
To get the perfect texture, gently whisk the mixture until smooth but avoid overmixing, which could result in a gummy flan.
Notes
This flan recipe uses coconut milk and coconut cream, making it both dairy-free and vegan-friendly.