Coconut Mango Banh Flan

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


INGREDIENTS

Coconut Mango Banh Flan:

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

Pineapple Caramel:

1 cup DOLE® 100% Pineapple Juice
1 ½ cups Granulated sugar
4 tablespoons Butter, cold, cubed
¼ cup Heavy cream

Dehydrated Pineapple:

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

STEPS

Dehydrated Pineapple:

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

Pineapple Caramel:

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

Coconut Mango Banh Flan:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine whole eggs, egg yolks, sweetened condensed milk, heavy cream, coconut milk and vanilla extract.
  3. Prepare ten 5 oz. ramekins by brushing melted butter around the inside of each one.
  4. Add 1 Tablespoon of pineapple caramel to the bottom of each ramekin.
  5. Distribute custard mixture evenly amongst the ramekins.
  6. 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.
  7. Remove flan from oven and let cool for at least 30 minutes or overnight.

TO SERVE:

  1. Use a small offset spatula or paring knife to unmold flan onto a plate.
  2. Garnish with 1 Tablespoon of toasted coconut chips and a dehydrated pineapple slice.
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Yield: 10 portions
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