Creamy Sweet Potato and Coconut Flan

Name: Creamy Sweet Potato and Coconut Flan
Prep time: 30 min
Cook time: 450 min
Total time: 480 min
Yield: 8 Portionen
Ingredients: 0.5 piece Sweet potato; 1 can Condensed milk; 1 can Coconut milk; 3 piece Large eggs; 2 tbsp Butter (melted); 1 tsp Vanilla; 2 tbsp Cornstarch or wheat flour (optional)

Sweet dessert

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Cook Time

8 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This sweet potato and coconut flan is an exotic and delicious dessert that always triumphs. The combination of sweet potato, with its natural sweetness, and coconut, with its tropical aroma, makes it irresistible. It is perfect for special celebrations or simply to treat yourself. The creamy and smooth texture is achieved thanks to the condensed milk and coconut milk. Although it takes a little time, most of it is resting in the fridge, so you can prepare it in advance. Go ahead and try it, you will love it! Also, it is naturally gluten-free, which makes it suitable for celiacs.

Ingredients (7 ingredients)

0.5 piece Sweet potato
1 can Condensed milk
1 can Coconut milk
3 piece Large eggs
2 tbsp Butter (melted)
1 tsp Vanilla
2 tbsp Cornstarch or wheat flour (optional)

Preparation (6 steps)

Cooking and pureeing the sweet potato

Thermomix® Setting

25 min/212°F/Speed 1 100

Peel and cut the sweet potato into medium pieces. Place the sweet potato pieces in the Thermomix bowl and add water to cover. Cook for 25 Min./100°C/Stufe 1. Once cooked, drain the sweet potato and place it back in the bowl. Add the melted butter and crush for 30 Sek./Stufe 5, gradually increasing to Stufe 8 until a creamy puree is obtained. Set aside at room temperature.

1500

Mixing ingredients

Thermomix® Setting

30 sec/Speed 4

In the Thermomix bowl, add the reserved sweet potato puree, condensed milk, coconut milk, eggs, vanilla and cornstarch (if used). Mix for 30 Sek./Stufe 4 until a homogeneous mixture is obtained. Make sure all the ingredients are well integrated.

Caramel preparation

In a pan or directly in the flan tin, add the sugar and a little water (just to moisten). Cook over medium heat until golden caramel is obtained. Watch constantly so it does not burn. Once ready, spread the caramel over the entire base and walls of the flan tin carefully.

Pouring the mixture into the flan tin

Pour the flan mixture over the caramel in the flan tin. Make sure the mixture is evenly distributed.

Bain-marie cooking

Place the flan tin inside a large pot. Add hot water to the pot to cover approximately 1/3 of the height of the flan tin. Cover the flan tin (if it does not have a lid, use aluminum foil). Cook in a bain-marie in the preheated oven at 180°C for 60-90 minutes, or until when inserting a toothpick in the center, it comes out clean.

Cooling and unmolding

Remove the flan tin from the bain-marie and let it cool at room temperature. Then, refrigerate for at least 4 hours (ideally overnight). To unmold, run a knife around the edges of the flan tin and place a plate on top. Invert carefully and serve.