Raspberry, lime, and coconut milk creams

When the sun comes out I always start craving summer fruit. On Saturdays I go to the farmers market right across my home to get the best and sweetest strawberries and raspberries I know. They always offer two for a cheaper price, so I get two, and use half for a dessert. In the book La Tartine Gourmande by Beatrice Peltre (read my review here) I found an easy recipe that didn’t require me to go grocery shopping. I had all ingredients in my kitchen cabinet and fridge.

It’s a tangy cream of coconut milk and lime. The sweet raspberries balance the flavour of the zest. I was amazed how quickly you can prepare this, and how flavoursome and delightful it was. It’s a flan with a twist and it tastes like summer…something that can’t come soon enough. (scroll down for the recipe)

coconut flan

coconut flan 3

cocoflan1 coconut flan 2Ingredients (serves 4)

  • 4 small glasses or ramekins
  • unsalted butter, for the glasses/ramekins
  • 200 gr raspberries
  • 2 large eggs
  • 80 gr cane sugar
  • juice and finely grated zest of 1 organic lime
  • 1,5 tbsp butter, melted
  • 235 ml unsweetened coconut milk
  • 2 tbsp almond meal
  • 2 tablespoons cornstarch (I didn’t include this)


  • Preheat oven to 180°C
  • Butter the 4 glasses or ramekins and arrange 2/3 of the raspberries in the bottoms of them
  • In a bowl, beat the egg with the sugar until well incorporated
  • Stir in the lime juice and zest, melted butter and coconut milk
  • Beat in the almond meal and corn starch
  • Divide the cream among the glasses and add the rest of the raspberries
  • Place the creams in the oven and bake for 25 minutes or until the flan is set
  • Let cool and serve on room temperature

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