Coconut Flan Dessert 6 servings Ingredients: 14 oz sweetened condensed milk 14 oz low fat milk 3 eggs, separated 2 cups grated coconut Butter, for ramekins Caramel sauce, for serving

Coconut Flan Dessert We tasted this dessert on a lovely spring afternoon in 2009 at Rancho Del Sol Restaurant high on a hill overlooking Orient Beach and all its islands (Green Cay, Pinel, and Tintamarre) with St Barts in the distance. That view alone should improve anyone's outlook on life, but we were also surrounded by flowers in bloom and they were surrounded by hummingbirds. We added a nice lunch that ended with a chilled coconut flan with tropical fruit. The cool dessert is just the thing for a warm day and the coconut adds an interesting texture to the mix.

Preparation: Preheat the oven to 400º Butter 6 eight-ounce ramekins. In a medium bowl, stir together the egg yolks, the condensed milk, the milk, and the grated coconut. Beat the egg whites until they hold soft peaks, then fold the egg whites gently into the coconut mixture. Ladle the mixture into ramekins. Place the ramekins in a baking pan and fill the pan half way to make a water bath. Bake for 30-35 minutes. Remove the ramekins from the water bath and chill thoroughly. Unmold onto individual dessert plates and drizzle with caramel sauce. Add fruit.

Sylvain Pereira at Select Wine Cellar suggests a 2007 Muscat from Domaine Boudau, very elegant and sweet but fresh at the same time, so that you will always want more. Another choice would be the 2003 Pacherenc Vendemiaire, a late harvest wine (October) that has nice dry fruit and other exotic flavors. The balance between sugar and acidity is perfect.

Back to Orient Beach Recipes | SXM-Features

© all rights reserved Designed by KC Consulting