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Coconut Mango Banh Flan

Creamy rich coconut flan with sweet pineapple caramel, finished with toasted coconut and a dehydrated pineapple slice.

INGREDIENTS

3 each	Whole eggs
2 each	Egg yolks
½ cup	Sweetened condensed milk
1 ¼ cups	Heavy cream
¾ cup	Coconut milk
1 teaspoon	Vanilla extract
½ cup	Unsalted butter, melted
4 cups	Water, hot (115°F)
½ cup	Pineapple Caramel, sub-recipe
10 each	Dehydrated Pineapple, sub-recipe
½ cup	Coconut chips

10 each	Canned DOLE Pineapple Slices in 100% Pineapple Juice, juice reserved

Remove DOLE Pineapple Slices from can and lay on a paper towel lined sheet tray and allow to dry overnight in refrigerator. Reserve juice.
Heat oven to 200°F.
Place pineapple rings onto a sheet tray fitted with a cooling rack.
Dehydrate pineapples for 3-4 hours until dry, but still pliable. Reserve.

Combine DOLE 100% Pineapple Juice with juice drained from the pineapple slices and granulated sugar in a small saucepan over medium heat.
Bring the mixture to a boil and cook for 10-15 minutes without stirring until it thickens and becomes a light amber color.
Using a wooden spoon, stir in cubed butter until completely mixed in.
Add in heavy cream and simmer for another 2-3 minutes.
Remove from heat and reserve.

Preheat oven to 350°F.
In a large mixing bowl, combine whole eggs, egg yolks, sweetened condensed milk, heavy cream, coconut milk and vanilla extract.
Prepare ten 5 oz. ramekins by brushing melted butter around the inside of each one.
Add 1 Tablespoon of pineapple caramel to the bottom of each ramekin.
Distribute custard mixture evenly amongst the ramekins.
Place custard into a hot water bath, then cover with aluminum foil and bake for at least 20 minutes or until custard is set and jiggles when shaken.
Remove flan from oven and let cool for at least 30 minutes or overnight.

Use a small offset spatula or paring knife to unmold flan onto a plate.
Garnish with 1 Tablespoon of toasted coconut chips and a dehydrated pineapple slice.

Yield: 10 portions