Flan is one of my favorite desserts, and with that, I decided to tweak the original Oaxacan Coconut Flan recipe to what you see here with the raspberry glaze.
Since flan on it’s own is fairly light in flavor it’s a great canvas for mixing and matching flavors. Sure it’s not traditional to skip the caramel, and of course you can always flavor the caramel, but I wanted try something new.
And hey, it worked out really well. To make this coconut raspberry flan start with: (1) the recipe from here (2) start with step four of the directions (3) and finish by pouring a raspberry syrup* on top once you invert the flan onto your serving tray. (4) Optionally: sprinkle with some sweetened coconut flakes and garnish with fresh raspberries.
*To make the raspberry syrup, simply place 6oz. raspberries, 2 tablespoons sugar and 2 tablespoons of water into a pan over medium heat and stir until a syrup consistency develops and then strain.
2 Responses to “ Coconut Raspberry Flan ”