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Blueberry Coconut Flan

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 and sweet bursting goodness of bright blueberries. This is one show stopping dessert nestled under a golden caramel layer.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cuisine Mexican
Servings 12 Slices

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!!