Home Recipes Coconut Flan with Caribbean Treasure Sauce

Coconut Flan with Caribbean Treasure Sauce

Total Time: 60 mins.
Prep Time: 20 mins.
Cook Time: 40 mins.
Serves: 8 to 9 servings



5 eggs
125 mL (1/2 cup) granulated sugar
500 mL (2 cups) coconut milk
250 mL (1 cup) Evaporated Milk
5 mL (1 tsp) vanilla


600 g (1 bag) Europe's Best® Caribbean Treasure, frozen
125 mL (1/2 cup) brown sugar
50 mL (1/4 cup) orange juice or water
Fresh mint leaves


  1. For the flan, in a bowl, beat eggs until combined. Stir in sugar. Add coconut milk, evaporated milk and vanilla. Pour mixture into lightly greased ½ cup (125 mL) ramekins. Place ramekins in a baking pan. Add enough hot water to pan to come half way up outsides of cups.
  2. Bake in a preheated 350ºF (180ºC) oven for 35 minutes, or until flan is firm at edges and a sharp knife inserted in centre comes out clean. Remove ramekins from water and cool on rack for 30 minutes, then refrigerate 4 hours or until cold.
  3. For the sauce, in a bowl, defrost Europe’s Best Caribbean Treasure until soft enough to cut peaches into smaller pieces. In a saucepan, combine sugar and juice and cook over medium-high heat until sugar is dissolved and mixture justs come to a boil. Pour over fruit.
  4. To serve, run a sharp knife around the edge of flan. Place a small serving dish over top. Invert and shake slightly until custard drops. Spoon sauce around each flan. Garnish with mint.

    Make Ahead:
    Coconut flans can be covered (after cooling) and refrigerated up to two days ahead. Sauce can be covered and refrigerated up to one day ahead.