This blueberry coconut flan is the dessert combo you didn’t know you needed! Traditional Mexican flan is getting a delicious berry spin! This blueberry and coconut flan is delightfully smooth and rich. With just the right balance of creamy coconut flavor and sweet bursting goodness from bright California Grown blueberries. This is one show stopping dessert nestled under a golden caramel layer. Sweet, fresh & creamy this dessert has it all and is sure to be a crowd pleaser. Pssst… it’s also simple to make! Flan was actually one of the first desserts I learned how to make from scratch, to the point I know the classic recipe by heart! This is one dessert you should skip buying and make instead.
But first what is Flan?
Flan is a egg, sugar and milk based custard dessert that is nestled under a golden layer of sweet caramel . A good flan should be creamy and rich and have the perfect spoon able texture that melts in your mouth. There are many versions of this popular dessert, all with slight variations but usually made with the same base ingredients. Flan is especially popular in Latin America and a classic dessert centered at family gatherings and celebrations a truly timeless treat. Once the custard is prepared it is placed in the oven to bake slowly over a water bath and the end result is a silky flan that will set in the fridge (preferably over night) the hardest part about this recipe is waiting. It will be worth it rest assured!
If there’s one thing I love in the kitchen, it’s experimenting with new flavor combos and friends let me tell you. Coconut and blueberries just belong together forever! Creamy and lush coconut cream is added to the base of our flan and when combined with the bright and fresh blueberries they make a delightful pairing. I’m a firm believer that fruit in dessert is always a good idea, and well it’s blueberry season here in California, so naturally we are getting our fill on those delicious berries and adding them to everything. These little jewels are at their peak of flavor sweet, bursting with flavor and a bit tart!
Did you know? California grows over 400 specialty crops, and provides over 50% of the nations produce!
Ingredients needed:
- Unsweetened coconut cream– be sure to pick up unsweetened our base will be sweetened by the condensed milk.
- Heavy cream-Heavy cream makes everything that much more luscious!
- Condensed Milk– adds sweetness-the blend of the above dairy products in addition to the coconut cream will give our flan a rich, creamy and silky texture.
- Sugar– White sugar will be cooked down until melted and turn into the classic caramel layer for the top of our flan..
- Fresh Blueberries- I must say it’s imperative to use fresh blueberries in this recipe. Not only is the flavor fabulous since they are in high season, but the ratio of liquid frozen berries hold differs from the fresh. Marbled into our flan will be lemon and sugar kissed blueberries but to top it off we want the fresh burst of those delightful blueberries in every bite of our creamy coconut flan. Look for the CA GROWN logo, for quality and in season blueberries!
I feel good about shopping CA GROWN produce. California’s agricultural research system combines- real world farming and production practices with university researchers to improve yields, maximize natural resources and implement sustainable methods that are then utilized throughout the world.
California Blueberry season runs April-June. Although blueberries grow throughout our state, the bulk of blueberry farms are in the San Joaquin Valley. Blueberries are ripened on the vine and this delicate fruit is hand picked fresh by skilled farm workers.
- Eggs– this will make the flan firm and velvety
- Cornstarch-before adding our blueberries into the flan. We will bathe them in sugar, lemon juice and the cornstarch will thicken up our berries so they hold release their juices and leave end up with a concentrated compote .
- Lemon Juice – the lemon juice will bring out a vibrant shade of purple from our berries and help maintain it throughout the cooking process
- Coconut extract -for extra coconut goodness
- Vanilla bean paste OR Vanilla extract– It just makes everything better
- Unsweetened shredded coconut -for garnish
- Salt– for a little balance
All of these ingredients should be really simple to find at your local grocery store or you may even have them in stock in your pantry already!
Lets talk about cooking method used:
This blueberry coconut flan is baked in a water bath also known as a Bain Marie. This seems complicated but it’s really not. It’s simply placing our pan in a larger oven safe dish that can hold water around the sides of our flan The point of cooking this way is to create even temperature around delicate desserts and avoids cracking. To prepare the water bath for the flan find an oven safe dish/pan with high sides that your pan fits inside and bring some water to boil. Place Blueberry coconut flan into the larger dish and carefully pour the hot water around it coming up half way up, simple as that. We want it too cook evenly and covering our pan with foil helps with that too, remove foil upon taking out of the oven.
It’s always fun to take our tried and true recipes and give them a spin. Especially when we have delicious seasonal fruit to work with. I hope that this recipe makes it’s way to your kitchen and it’s enjoyed every bit as much as we enjoy it!
This post was made in partnership with CA grown, all expressed opinions and recipe shared are my own. I am thankful to share about the bounty our state has to offer. Check out other delicious and creative ways to use your produce this season on their blog californiagrown.org
Blueberry Coconut Flan
Ingredients
- 1 1/2 cups Fresh blueberries For fresh topping/ look for CA GROWN
- 1 can Condensed milk
- 1 13.5 oz can Unsweetened coconut cream
- 5 Large eggs
- 1/2 cup Heavy cream
- 1 tsp Vanilla bean paste
- 2½ tsp Coconut extract
- 1/2 cup Unsweetened shredded coconut For garnish
- 1 small Pinch of salt
- 1/2 cup White sugar For caramel sauce
Ingredients to prep berries before incorporating into the flan
- 3/4 cup Fresh blueberries Look for CA GROWN
- 2 tbsp Lemon juice
- 2 tbsp Corn starch
- 2 tbsp White sugar
- 2 tbsp Water
Instructions
- Pre heat oven to 350 °F
- Begin by making caramel sauce to line a 9" cake pan. On medium heat bring 1/2 cup sugar to melting point, keep continuously stirring until golden brown. Carefully transfer it to the cake pan and evenly spread it to line the bottom and set aside (It will harden so work quickly)
- In a bowl begin by slightly beating the 5 eggs with a hand whisk. (It's best not to use a stand mixer to avoid adding to much air to our mixture)
- In a separate bowl beat coconut cream until a smooth consistency, Pour into the eggs.
- Into egg mixture add in condensed milk, heavy cream, salt, vanilla bean paste and coconut extract. Whisk gently until well combined. Pour into the prepared caramel pan.
- In a sauce pan on medium heat add in 3/4 cup blueberries, sugar, lemon juice. Let them come to a slight boil and smash berries to release all the juices. Turn off heat.
- Combine cornstarch and water, mixing thoroughly. Add it into the berries and combine until the blueberry mixture becomes smooth and thick. Let cool.
- Dollop small amounts all through the flan batter for a slight marbled effect.
- Cover cake pan with foil. We will be placing our flan to bake in a water bath.To prepare water bath simply take a larger oven safe dish that your cake pan fits in and can hold enough water to cover half way up around the flan pan. (This seems complicated but it's really not trust me, check out pictures above!)
- Place the flan in the large water bath dish and fill water level half way up around the flan. Bake in the oven for about 1 hour 10 minutes. It will be slightly bouncy when taken out of the oven, that is completely normal. Remove foil, let cool and place in the refrigerator to set over night.
- To un mold run a knife through the edge of the flan. Give it a couple of shakes and place a plate over the cake pan. Swiflty turn it around on to the plate, It will slide right off.
- Add fresh blueberries to the top of the flan and garnish outer rim with the unsweetened shredded coconut. Keep refrigerated until serving time & enjoy!!
