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white chocolate coconut flan (pudding)


the sweetness of the dessert is brought by the white chocolate only


Recipe for 24 tapas

Pâte sucrée (sweet dough)

500 Gr
Softened butter
340 Gr
Icing sugar
4 Unit(s)
100 Gr
Almond powder
8 Gr
840 Gr
Wheat flour

Coconut pudding

400 Gr
White chocolate
400 Gr
Grated coconut
500 Ml
Coconut milk
60 Gr
12 Unit(s)

Preparation time: 90.00 min

Preheat your Oven at 380.00 °F

  • Sweet dough

    Soften the butter in the mixer using the leaf, add the icing sugar and then the eggs, one by one.

    Sieve the flour and the almond powder, add the salt, add the other ingredients and mix until smooth and consistent dough.

    Put the dough on a table and mix your palms.

    Wrap the dough with plastic wrap and let aside in the fridge for 45 minutes.

    Once the pastry has rested

    Using a pastry roll, spread the dough - 2 to 3 mm thick maximum. Make sure it's the same thickness everywhere.

    Spread the dough on a pastry tray or tart circle and let aside in the fridge for 20 minutes.

  • Coconut and white chocolate pudding

    Melt the white chocolate in a water bath

    Mix the starch with the coconut

    In a bowl whisk the eggs , add half of the coconut milk, mix again

    Mix the other half of coconut milk with coconut and starch

    Mix together everything and add the melted white chocolate

    Gently mix, remove your mold or tray from the fridge and pour the mix in it

  • Baking

    Bake the pudding in the oven for 20 to 25 minutes

    Idealy use a perforated tray to ensure a better cooking of the pudding

Once the water boils in your water bath you can remove from heat. The residual heat will be enough to melt your chocolate.

The clearer your chocolate is, (white, milk, dark), the more difficult it will be to use it in a recipe because you will have to cook it more (it will thicken first)

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