Coco CHOCO Flan

Tried initially at El Chivo in Costa Rica as their ABSOLUTE top seller. Much thicker and creamier than any flan i had ever tried, and i was excited to find its secret.

On quarantine, i found a way to make this with whatever i had on hand, and limiting precious eggs. It turned out to be more of a souffle, without the sugar coating, and without the extra need of separating egg whites and egg yolks. This was made basically out of nuts (cashews, soaked), eggs, coconuts (sugar and shavings), a splash of coco powder and vanilla. I adjusted the recipe to be just enough for a mini soufflé dish i found at the thrift store, perfect for 2 to share, or a nice individual portion. :)

If you want a recipe more liquidy, like the picture, see second variation below. I kinda liked the thicker version!

Ingredients:

• 3/4 c cashew milk (nuts soaked overnight and blended, with some cinnamon and nutmeg)

• 2 Tbs coconut sugar

• 3 Tbs coconut shavings

• 2 eggs

• zest of 1 lemon (optional)

• dash of:

  • 1/4 tsp vanilla

  • 1/4 tsp cinnamon

  • 1 Tbs+ coco powder

  • sprinkle salt

1. If you don’t have any milk (whatever kind you like) on hand, allow cashews to soak in water for a day before blending (1/4 cup cashews in 1 c water or so). Once ready, mix in blender with cinnamon and nutmeg. Only make a little big, it goes bad in a few days! Can do this right before you need it, but the soak allows to be super smooth and broken down.

2. Set oven to 330 and butter up your ramekins. Find another dish, slightly larger, and fill 1/3 full of water, and place in oven. You will eventually place your pudding dish in here.

3. Heat the cashew milk with coconut sugar, allow to simmer 20 min to reduce by half or so. Once off heat, add in coconut flakes, salt, vanilla and lemon zest. let cool 10 min.

4. Whip eggs, and slowly pour in the hot coconut mixture.

5. Place the ramekins in the hot water and bake for 40 min or until set.

6. Eat right away, or let cool for a couple hours.

INGREDIENTS

• 1/4 cup monk fruit or other keto maple syrup

• 1/2 teaspoon blackstrap molasses

• 1 cup heavy whipping cream

• 3 tablespoons monk fruit or another granulated sweetener

• 1 teaspoon vanilla

• 1 large egg

• 2 large egg yolks

• 1/8 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 350°F. Boil a kettle or pot of water on the stove. Place a casserole or baking dish in the oven and pour hot water to fill 1-inch.

2. Mix syrup and molasses in a small bowl. Divide and pour into the bottom of 4 small ramekins.

3. Heat heavy cream, salt, sweetener, vanilla, eggs, and egg yolk in a small pot set to low heat. Whisk until very smooth and well combined.  

4. Cook for 2-3 minutes just until the sweetener is dissolved. Spoon mixture on top of the syrup/molasses mixture.  

5. Carefully place the ramekins into the casserole dish and bake for 40-45 minutes until the surface is firm, but soft.

6. Remove from oven and let ramekins cool for 20 minutes. Chill in the fridge for 3-4 hours until completely firm.

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Sugar Free Condensed Milk

Ingredients

• 1 1/2 cups heavy whipping cream

• 1/4 cup Bocha Sweet OR powdered Swerve Sweetener

• 1/4 cup powdered Swerve Sweetener

• 2 tbsp butter

• 1/4 to 1/2 tsp xanthan gum

Instructions

1. In a large heavy saucepan, bring the whipping cream to a boil over medium heat. Reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. There should be little bubbles along the edges the whole time.

2. Remove from heat and whisk in the sweetener and butter until dissolved. Sprinkle the surface with 1/4 tsp xanthan gum and whisk vigorously to combine. Let cool 10 minutes. If it's not quite thick enough, whisk in the additional xanthan gum. 

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Ingredients

Flan:

• 4 large eggs

• 1 14- oz can coconut milk

• 1 recipe Low Carb Sweetened Condensed Milk

• 1/4 cup Swerve Sweetener or granulated erythritol

• 1/4 cup shredded coconut unsweetened

• 1 tsp vanilla extract

Caramel Sauce:

• 1/4 cup Swerve Sweetener

• 1/4 cup xylitol (you can use all Swerve, but your caramel sauce will harden more after cooling)

• 2 tbsp water

• 1 tsp molasses

Garnish:

• 1/4 cup flaked coconut unsweetened

Instructions

For the flan:

1. Preheat the oven to 325F and butter 8 small ramekins or custard cups. Place ramekins inside a large baking dish.

2. In a large bowl, beat eggs until foamy.

3. Beat in coconut milk, sweetened condensed milk, Swerve, shredded coconut and vanilla extract until well combined.

4. Divide mixture evenly among prepared ramekins.

5. Pour boiling water into baking dish around flans so that it comes about 2/3 up the side of ramekins.

6. Carefully transfer baking dish into pre-heated oven and bake 45 to 55 minutes, or until lightly browned on top and set but center is still a tiny bit wobbly.

7. Remove from oven and let cool. Wrap each tightly in plastic wrap and refrigerate until ready to serve.

For the caramel sauce:

1. Combine xylitol, water and molasses in a small saucepan over medium heat. Stir continuously until xylitol is melted.

2. Bring to a boil and then remove from heat and let cool and thicken slightly.

3. To serve, run a sharp knife around each flan and invert onto a plate (you will have to jiggle somewhat to get it to come out... I found this easiest by holding the plate and upside-down ramekin together and giving it a good shake).

4. Drizzle with caramel sauce, sprinkle with flaked coconut and serve.

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Brazillian

INGREDIENTS

• 1 can of condensed milk

• 1 cup of coconut milk

• 6 eggs

• 1 cup of grated coconut

INSTRUCTIONS

1. In a bowl, mix the beaten eggs with the coconut milk, condensed milk and the grated coconut.

2. Pour the sugar into a mold of cheese and melt over medium heat to make it a caramel. Let it cover bottom of the mold and cool.

3. Pour the mixture into the mold with the caramel, cover it and cook it in a water bath for one hour until it curdles.

4. Let it cool, unmold and decorate with coconut strips.

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