“Tropical Venezuelan Gluten-Free Coconut Flan with Mango Sauce”
Our "Tropical Venezuelan Gluten-Free Coconut Flan with Mango Sauce" is an irresistible dessert that combines the tropical flavors of coconut and mango, perfect for those on a gluten-free diet. This recipe is packed with flavor and texture, making it a standout in any collection, while its photorealistic image prompts are ideal for Flux/ComfyUI compatibility.
Allergens
Dairy, Eggs
Ingredients
- 1. 2 cups gluten
- free condensed milk 2. 2 cups coconut cream 3. 6 large eggs 4. 1 teaspoon pure vanilla extract 5. 1/2 cup granulated sugar 6. 1/4 teaspoon salt 7. 3 ripe mangoes, peeled and diced 8. 1 tablespoon freshly squeezed lime juice 9. 1/2 cup granulated sugar (for mango sauce) 10. 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). In a large mixing bowl, whisk together the gluten free condensed milk, coconut cream, eggs, vanilla extract, sugar, and salt until well combined.
- Pour the mixture into a greased 9 inch flan mold or baking dish. Place the mold in a larger roasting pan and fill the pan with hot water to reach halfway up the sides of the mold.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool before refrigerating for at least 4 hours or overnight.
- In a separate saucepan, combine the diced mangoes, lime juice, sugar, and cinnamon. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 20 minutes.
- To serve, remove the flan from the refrigerator and carefully run a knife around the edges to loosen it. Invert onto a serving plate and slice into portions. Top each piece with the warm mango sauce and enjoy!
Chef’s Insight
For an added touch of visual appeal, garnish with a sprig of mint or a thin lime wheel.
Notes
This recipe is best served chilled and fresh from the refrigerator.