Flan with coconut milk and fruits

Flan with coconut milk and fruits

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Raspberries and lychees accompany this gourmet and light dessert that comes from Asia. To make the taste buds travel at the moment of dessert.


For 4 people

  • 25 cl of fresh cream
  • 3 sheets of gelatin
  • 1 vanilla pod
  • 20 cl of Suzi Wan coconut milk
  • 120 g caster sugar
  • 250 g raspberries
  • 8 lychees (fresh or canned)
  • 4 cl of water


Soak the gelatin sheets in a bowl of cold water to soften them.

Pour the coconut milk and the cream into a saucepan.

Split the vanilla bean in half lengthwise and scrape the seeds with a small knife over the pan.

Add 80 g sugar, mix and bring to a boil. Cook over very low heat, stirring for 5 minutes.

Squeeze the gelatin leaves and add them to the pan while mixing well. Divide the preparation into four verrines and place in the refrigerator for 4 hours.

Prepare the coulis: mix raspberries with 40 g of sugar and water.

Go to fine Chinese to eliminate the seeds.

Peel the lychees and pith them. Cut them into 2 or 4.

Photo: Suzi Wan


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