Persimmon coconut flan
  • 8 egg whites
  • 2 cups icing sugar
  • 100 grams self-raising flour
  • 1 cup ground almonds
  • 1 tsp ground cardamom
  • 1 cup desiccated coconut
  • 1 tbsp lime zest
  • 185 grams butter, melted
  • 500 grams, thinly sliced
  • 1 tbsp brown sugar
Lime syrup
  • 1 cup sugar
  • 1 cup water
  • Zest of 1 lime
To serve
  • Greek-style yoghurt, to serve
  • 1⁄4 cup chopped toasted pistachios


Persimmon coconut flan.

PREHEAT the oven to 180oC. Grease a 24cm springform pan and line the base with baking paper.
PLACE egg whites in a bowl and whisk until combined.
SIFT icing sugar, flour, ground almond and cardamom together in a bowl. Add coconut, zest and melted butter and whisk to combine. Pour mixture into pan and arrange persimmon slices on top.
BAKE flan for 1 hour and 15 minute. Remove and sprinkle with brown sugar and return to the oven. Bake for an additional 10 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a serving platter.

Lime syrup.

Add all the ingredients together in a pot and bring to the boil over medium heat. Reduce the heat and simmer for 3- 5 minutes until sugar has dissolved. Allow to cool lightly and strain into a bowl.

To serve. Serve flan warm and room temperature, drizzled with syrup and topped with pistachios and yoghurt.

TIP: This flan can be easily transported in a closing cake holder. Once onsite, feel free to drizzle over lime syrup and scatter over toasted pistachios. Unlike a baked custard flan, this flan is a type of open faced cake, showcasing the beautiful fruit on top. Feel free to mix up the flavours by trying different fruit such as orange or peach.

HANDS-ON TIME 45 min | TOTAL TIME 1 hour 25 min | SERVES 8



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