Coconut Flan

Ingredients (for 4):

• Water - 2 tsp
• Sugar - 40 g
• Egg - 2
• Coconut milk - 250 g
• Desiccated coconut - 15 g
• Sugar - 25 g

Procedures:

1. Put the water and sugar into a saucepan over a low heat. Stir until the sugar has dissolved. Turn up the heat and boil to make the caramel.

2. Pour the caramel into the mould and set aside to cool.

3. Break the eggs into a large bowl, then whisk until frothy.

4. Put the coconut milk, desiccated coconut and sugar into another large bowl and whisk until the sugar dissolved. 

5. Add the eggs and whisk until even.

6. Pour the mixture into the caramel-filled mould.

7. Cover the top of the mould with foil, then transfer to a roasting tin.

8. Pour enough cold water into the roasting tin to come half-way up the side of the mould. Bake for 45 minutes under 180 deg Celsius.

9. Once the creme caramel is cooked and just firm to the touch, leave to cool in the water. Remove from the water and chill in the fridge.

10. When ready to serve, loosen the flan with a round-bladed knife.

11. Carefully turn the creme caramel out of the mould.

12. Slice into 2cm slices and serve with a few spoons of coconut milk.