Creating a flan recipe that’s rich in flavor and made with Paleo ingredients doesn’t have to be a challenge to make. Traditional recipes using custard and caramel can easily be replicated into gluten-free and grain-free treats with just a few minor swaps. Best of all, this recipe is simple to make and comes pre-portioned in convenient ramekins. All you need is a blender and a few tools to get started!
Traditional flan is a delicate dessert that consists of a Jell-O-y base with a sweet and sugary filling. To give it a Paleo-friendly twist, coconut milk replaces traditional dairy (giving it a thicker concentration for the base), while added tapioca flour and raw honey help the flan stick together. Toss in some eggs and coconut sugar for unrefined sweetness and you’ve got yourself a balanced treat with zero guilt!
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To get started, begin by making the caramel sauce first. Warm up the coconut sugar and water in a saucepan over medium heat. Reduce to a syrupy texture and pour 2-3 tablespoons into the bottom of each ramekin (there will be extra leftover). Let them cool until hardened and reserve the remainder of the sauce for later.
In the meantime, prepare the custard by placing the remaining ingredients in a blender. Pulse until smooth and set aside until the caramel is ready. When the caramel is solid, pour the custard mixture into each ramekin. Place each ramekin into a deep baking dish and fill it halfway with boiling water. Note: This will help insulate the custard and prevent it from cooking too fast and cracking.
Next, cover each ramekin with foil and transfer the entire baking dish into the oven for 60 minutes. Note: Covering the ramekins with foil will prohibit the flan edges from cooking faster than the inside. Once the baking is complete, let it cool to room temperature before placing in the refrigerator for a few hours.
Serve chilled with drizzled caramel sauce on top and shredded coconut. If you’re feeling extra fancy, you can use a small spatula to loosen the edges of the flan in the ramekin and flip onto a dessert plate!
Guilt-Free Coconut Flan
- Deep Baking Dish
- 6 Ramekins
- 6 large egg yolks
- 2 cups full-fat coconut milk
- ¼ cup tapioca flour
- ¼ cup raw honey
- 1 t vanilla extract
- 1/3 cup water
- ½ cup coconut sugar
- Unsweetened shredded coconut for the topping
- Preheat the oven to 350ºF.
- To make the caramel sauce: Place the water and coconut sugar in a saucepan and bring to a medium simmer for 5-7 minutes, stirring occasionally until a thick syrup begins to form.
- Remove from the heat and spoon 2-3 tablespoons of caramel sauce into the bottom of each ramekin to cool until hardened. (Save the remaining caramel sauce for later).
- To make the flan: In the meantime, prepare the flan by placing the remaining ingredients into a high-speed blender. Pulse on high until you get a smooth homogenous mixture.
- Ensure the caramel has solidified to room temperature and then pour the mixture into the prepared ramekins.
- Place the ramekins onto a deep baking dish and fill it halfway with boiling water.
- Cover the ramekins with foil and bake for 60 minutes.
- Remove from the oven and let it cool to room temperature (about 15-20 minutes), before chilling in the refrigerator for 4-6 hours.
- Top with the reserved caramel sauce and shredded coconut to enjoy!