Desserts

Coconut Flan

⅓ cup sugar

¼ cup water

2 medium eggs

⅝ cup coconut milk

½ cup evaporated milk

⅝ cup condensed milk

4 passion fruit

⅞ cup passion fruit juice

1 tsp. cornstarch

4 Tbsp. shredded coconut

½ cup flour

1 Tbsp. cocoa powder

⅛ cup sugar

2 Tbsp. butter

Mint leaves for garnish

Caramelize the sugar in a pot. Then carefully add the water, and simmer until the caramel has been dissolved.
Distribute the resulting syrup in four small casserole dishes.
Preheat oven to 350 °F (convection oven): 300 °F). Stir the eggs, and all three types of milk together in a bowl.
Pour into the dishes. Add cold water until the forms are filled to about a 1/2 inch from the top and place dishes in the oven.
Allow the coconut flan to set in the preheated oven at for 45–50 minutes.
After it has cooled down, place the flan in the refrigerator to cool completely.
While flan is baking, cut the passion fruit in half, and scrape out the fruit flesh with the seeds.
Heat the passion fruit juice in a small pot.
Mix the cornstarch with a little water, and use this to thicken the juice.
Then mix in the fruit flesh with the seeds.
Fry the shredded coconut briefly without fat in a nonstick fry pan, and place to one side.
Knead the flour, cocoa powder, sugar, and butter together in a bowl.
Crumble the dough, and place in the freezer for about 20 minutes.
Fry the crumbled dough lightly for 6 minutes in the nonstick fry pan.
Remove from the pan, and mix with the shredded coconut.
To serve the flans, remove them from the forms using a knife, and turn them upside down onto plates.
Drizzle with the passion fruit sauce, spread the shredded coconut and chocolate sprinkles on them.
Garnish with mint leaves.