Coconut Flan GF

Flan léger à la noix de coco. One of the many great recipes from my French cooking magazine issues.

After a one month pause, Skyr returned to the dairy sections of the supermarkets. I saw it and knew, now or never and bought one.

The recipe is pretty simple, but the flan is baked in a Bain-Marie or hot water bath. Make sure to have a deep dish to put the baking dish in and a kettle of boiling water.

Ingredients:

6 eggs

225 g Skyr

90 g sugar

100 g dessicated coconut

300 ml coconut milk (creamy)

1 tsp vanilla extract

Pich of salt

Seperate the eggs. Put the clean egg whites in a very clean bowl (wipe it with vinegar or lemon) and beat it to stiff peaks. Fill in an other bowl for later.

Preheat the oven 180 C.

No need to clean the bowl, add egg yolks and sugar and mix until creamy and light colored. Add vanilla extract, 90 g dessicated coconut, the coconut cream and the skyr. Mix and take off the maschine.

Fold in the egg whites. Use a 24 cm round baking dish and put paper on the bottom and wrap the outside with aluminium foil.

Pour in the batter and bake 45 min. Insert a wooden skewer to check. Let it cool to room temp then put in the fridge. Sprinkle with 10 g coconut.

Serve with a fruit cooli.