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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Coconut Crème Caramel that Celebrates Global Dairy-Free Flavor

    Coconut Crème Caramel that Celebrates Global Dairy-Free Flavor

    1
    By Alisa Fleming on May 3, 2022 Dairy Free Desserts, Dairy-Free Recipes

    Crème caramel is basically a flan, or a custard set in caramel sauce and baked. Many recipes use all types of milk, like sweetened condensed milk and cream. But this coconut crème caramel is completely dairy-free. And rather than trying to be a plain classic, the recipe plays up the coconut, for a slight Caribbean version of this beloved international dessert.

    Dairy-Free Coconut Crème Caramel or Flan Recipe

    Coconut Crème Caramel that Celebrates Global Dairy-Free Flavor

    This dreamy Dairy-Free Coconut Crème Caramel was submitted by Marisa Raponi for a recipe contest we held several years ago. We’ve updated it with some options and notes.

    I’ve seen several recipes for coconut flan, and have even spotted it on restaurant menus. But in almost all occasions, they still contain dairy. This recipe celebrates the coconut aspect rather than adding in unnecessary milk or cream.

    Dairy-Free Coconut Crème Caramel or Flan Recipe

    Special Diet Notes: Coconut Crème Caramel

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian.

    Like traditional creme caramel, this dairy-free coconut creme caramel does contain eggs. If you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy? For egg-free options, see Bittman’s No Bake Dairy-Free Flan and this No Bake Vegan Candied Apple Flan.

    Dairy-Free Coconut Crème Caramel
     
    Print
    Prep time
    5 mins
    Cook time
    30 mins
    Total time
    35 mins
     
    This dairy-free creme caramel couldn't be easier. The trickiest part is getting the caramel topping just right, but the rich and jiggle-y filling is as simple as mix, pour, and bake!
    Author: Marisa Raponi
    Recipe type: Dessert
    Cuisine: French
    Serves: 4 servings
    Ingredients
    Caramel Topping
    • 3 tablespoons sugar
    • 2 tablespoons water
    Coconut Crème Filling
    • 2 eggs
    • 1 cup original or vanilla coconut milk beverage (see note below)
    • 3 tablespoons sugar
    • 1 teaspoon coconut extract (can sub rum extract or orange extract)
    • Pinch salt
    • 2 to 3 tablespoons fresh grated coconut or desiccated coconut (optional)
    Instructions
    Caramel Topping
    1. Place the sugar in a small saucepan and drizzle the water over it. Swirl the pan to help the sugar dissolve.
    2. Place the pan over high heat and bring to a boil. Do not stir! Watch carefully. Cook on high for approximately 3 to 5 minutes, or until the sugar mixture becomes dark golden brown or amber color. Do not let it burn or smoke. Occasionally swirl the pan to distribute the syrup as one side may burn because of the balance of the burner or stove.
    3. Immediately pour the syrup into the bottom of a 4-to 6-cup casserole dish or into 4 (6-ounce) ramekins. Swirl it around gently to cover the bottom and just a little up the sides. Allow the caramel to cool - it will harden. This will be the decoration for the top.
    Coconut Crème Filling
    1. Preheat your oven to 325ºF.
    2. In a medium bowl, whisk the eggs. Add the milk beverage, sugar, extract, and salt, and whisk until the sugar dissolves. Whisk in the coconut, if using.
    3. Gently pour the mixture over the hardened caramel syrup in your casserole dish or ramekins.
    4. Bake the crème caramel for 20 to 25 minutes. The center will jiggle. Allow to cool at room temperature.
    5. Once cool, refrigerate the dairy-free coconut crème caramel for 5 hours or overnight. It can be made 2 to 3 days in advance.
    6. To serve, gently run a knife around the edge(s) to loosen, and quickly invert the dessert onto a serving plate(s). Allow any liquid caramel to drizzle over the top(s).
    Notes
    Coconut Milk Note & Options: Using milk beverage makes this a lighter flan. For a slightly richer finish, you can use lite canned coconut milk. For a more decadent dessert with more coconut depth in the flavor, use regular canned coconut milk. Just shake the can, and then measure out the amount you need.

    Refined Sugar-Free Options: You can use coconut sugar in place of the white sugar. It is slightly less sweet, but also caramelizes nicely.
    Nutrition Information
    Serving size: 1 flan or ¼ flan Calories: 131 Fat: 4.2g Saturated fat: 2.4g Carbohydrates: 21.2g Sugar: 20.5g Sodium: 74mg Fiber: .5g Protein: 2.9g
    3.5.3229

    More Dairy-Free Custard Inspired Recipes

    Dairy-Free Crème Anglaise

    Dairy-Free Crème Anglaise (Custard Sauce) Recipe with No Tempering Required - also gluten-free with options for nut-free, soy-free, and paleo

    Coconut Frozen Custard

    Dairy-Free Coconut Frozen Custard Recipe without an Ice Cream Maker!

    Almond Milk Baked Custard

    Almond Milk Custard Recipe (Healthy Dairy-Free & Gluten-Free) - sweetened solely with honey, naturally paleo, grain-free, and soy-free

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    1 Comment

    1. Shirley @ gfe & All Gluten-Free Desserts on January 9, 2014 8:32 pm

      Wow! That looks absolutely amazing. I want some right now! Great entry! 🙂

      Shirley

      Reply

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